Chicken Tikka Masala
Chicken Tikka Masala
Recipe Details:Chicken tikka masala is a very popular classic Indian restaurant dish. So many people love it, but what’s great about it, you don’t always need to go to a restaurant to enjoy it, as you can easily cook it at home, while keeping it diabetes-friendly. Try this recipe and let the delicious aroma fill your home!
- Skinless chicken breasts (cut into small chunks good for skewers) – 1.5 lb.
- For Tikka Marinade:
- Coconut milk yogurt – ½ cup
- Fresh ginger (peeled & grated) – 2½ tbsp.
- Garlic (minced) – 4 cloves
- Lemon juice – 3 tbsp.
- Garam Masala – 1¼ tsp.
- Cayenne pepper – 1/3 tsp.
- Paprika – 1½ tsp.
- Coriander – ½ tsp.
- Cumin (ground) – 2 tsp.
- Salt – ¾ tsp.
- For Masala Sauce:
- Chicken broth – 1 cup
- Coconut yogurt – ½ cup
- Crushed tomatoes – 1 cup
- Cilantro leaves – ¼ cup
- Garlic (crushed) – 5 cloves
- Onion (thinly sliced) – ½ cup
- Fresh ginger (peeled & finely grated) – 1 tbsp.
- Garam Masala – ¼ tsp.
- Paprika – 2½ tsp.
- Turmeric – 1 tsp.
- Coriander (ground) – 1 tbsp.
- Chili powder – 1 tsp.
- Olive oil – 4 tbsp.
Recipe Directions:Step 1
Put the pieces of chicken in a bowl for marinating. Mix it with the lemon juice and salt and refrigerate for half an hour.
Finely chop and mix garlic and ginger in a blender.
Combine and mix the garlic and ginger mixture, yoghurt and spices (cayenne pepper, paprika, coriander, and cumin) , then add this mixture to the chicken. Stir well until the chicken pieces are coated completely, then put in a fridge to marinate overnight or at least for 6 hours.
String the pieces of chicken on skewers and balance the skewers over a baking dish with tall sides.
Preheat the broiler on high. Position the baking dish with chicken on skewers approximately 5” from the heat. Broil for about 5 minutes per side, turning when needed for about 10 minutes total or until chicken is cooked through.
In the next few steps we’ll be making the Tikka Masala sauce. Heat olive oil in a large frying pan over a medium-high heat. Put the onions in the frying pan and fry until golden brown.
Add the ginger and garlic and fry while stirring for a minute.
Add the paprika, turmeric, chili powder, and ground coriander to the onion. Stir for 10 seconds, then add 1 tbsp. of yogurt. Cook while stirring for about 2 more minutes, add the remaining yogurt in this way, one tablespoon at a time.
Reduce the heat to medium-low and add the crushed tomatoes and cook on a medium-low heat for 5 minutes. Add the chicken broth and bring the content of the frying pan to a simmer. Further reduce the heat to low, and simmer until the sauce thickens. It may take about 15 minutes.
Stir in the Garam Masala, then mix the sauce with ready chicken. Garnish with cilantro leaves, serve and enjoy!
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