For marinating the chicken:
12 ounces boneless and skinless chicken breasts, chopped
1 cup plain 2% fat greek yogurt (about 6-7 ounces)
1 tablespoon garam masala
1 tablespoon lemon juice (about half a lemon)
2 teaspoons black pepper
1/4 teaspoon ground ginger
For the sauce:
15 ounce can tomato sauce or puree
2 cups heavy whipping cream
1 jalapeño, seeded and diced
5 garlic cloves, minced
1 tablespoon butter
4 teaspoons garam masala
1 teaspoon paprika
1/2 teaspoon salt
basmati rice or naan
cilantro or parsley
- Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
- Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
- Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
- Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.
Original recipe visit: Best Chicken Tikka Masala @ savorytooth.com