Chicken Tikka Masala – A small batch

January 29, 2011 at 11:45 am Leave a comment

tikka-masala

This recipe has been reworked to shorten the ingredients list, to simplify the steps, as well as reduce the carbs without changing the flavor.

Chicken
2 chicken breast, boneless and skinless, cut into 1″ strips
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 teaspoon salt
1/2 cup plain yogurt
1 large clove garlic, grated or put through a garlic press
1 teaspoon fresh ginger, grated

Combine all the ingredients listed, making sure to coat the chicken breast well, and set aside in the refrigerator for at least 30 – 60 minutes

Heat oil in a large skillet
place the chicken into the hot oil
cook until brown
remove from pan and set aside
let them rest a few minutes while you make the sauce

Sauce
1/2 an onion, finely diced
1 large clove garlic, grated or put through a garlic press
2 teaspoons fresh ginger, grated
large pinch of red pepper flakes
1 tablespoon garam masala or prepared curry powder
1  14 ounce can crushed tomato
1 teaspoon sugar
3/4 cup heavy cream
salt and pepper
1/4 cup fresh cilantro, chopped

When you’re ready to cook the sauce
heat oil in large skillet
add onion, cooking until light golden brown
add garlic, ginger, and pepper flakes, stir and cook for about a minute
add spices, and sugar, stir and cook for about a minute
add crushed tomatoes
bring to boil, reduce heat to medium-low and simmer for a few minutes
stir in cream and return to simmer

While sauce simmers, cut browned chicken into cubes
stir into sauce
simmer for approximate 10 minutes, stirring occasionally
adjust seasoning to taste

Garnish with cilantro

The entire recipe = 21 carbs, making 2 good sized portions

I served the chicken with naan bread that were only 4″ wide. Each = 13 carbs

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Entry filed under: For One or Two, Indian, Low Carb, Main Course, Popular Ethnic Dishes. Tags: , , .

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