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Chicken Tikka Masala

March 21, 2014, 4:00 am

Preparation Time: approximately 20 minutes

Cooking Time: approximately 30 minutes

Serving Size: 1 cup rice + 1 cup Masala, Serves approximately 4

3 Slices on The Slice Plan

Ingredients

1.5 lbs chicken breast, boneless/skinless (about 3-4)

6 oz Greek yogurt, plain, nonfat

2 TB olive oil

1 TB lemon juice

2 cloves garlic, minced

1.5 TB coriander, ground

1.5 TB cumin

1 tsp cardamom, ground

2 tsp paprika

½ - 1 tsp cayenne pepper, ground (optional)

1 TB ginger, fresh, grated

2 TB butter, cut into pieces

1 onion, white, large, diced

1- 15oz can tomato puree (or diced tomatoes, pureed in food processor), unsalted

1 cup stock, chicken or vegetable

¾ cup milk, whole or soy

1 ½ tsp kosher salt

½ cup cilantro, chopped (optional)

¼ cup scallions, chopped (optional)

Basmati, Jasmine, or Brown Rice

Naan Bread

Directions

In a large bowl, combine yogurt, lemon juice, and garlic. Dice chicken breasts into 1" - 1 ½" pieces and toss into mixture. Let marinate 20 minutes.

Heat olive oil in large pot. After chicken is marinated, sear chicken on all sides until golden brown. If the bottom of the put accumulates small bits of meat from searing, do not worry! When chicken is finished searing, add spices (coriander, cumin, cardamom, paprika, and cayenne) and toss with chicken for about 5 minutes. Sautéing the spices allow the natural oils to be released. Add butter, onion, and ginger. Continue cooking until onions are translucent, about 5-8 minutes. Add chicken Stock, tomato, and soy milk. Use a wooden spoon to release the sticky bits from the bottom of the pot (called "fonds"). Continue to cook until reduced - the consistency should be that of gravy*. Season with salt.

*You may strain the sauce after cooking to produce a velvety consistency. If so, remove the chicken from the final product. Strain sauce through a fine metal strainer and discard excess. Return chicken to sauce and serve.

Turn-out & Storage

Serve hot with cooked Basmati, jasmine, or brown rice. Great alongside warmed Naan bread. Garnish with cilantro or scallion, optional.

Mixture can be stored up to 3 days under refrigeration.

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