Chicken Tikka Masala

Ingredients:                                                                           

1 1/2 Pounds Skinless, Boneless Chicken Thighs                   

1 tbsp Olive Oil                                                                      

2 tbsp Clarified Butter                                                            

1 White Onion                                                                        

1/4 cup Tomato Paste                                                            

4 Garlic Cloves grated                                                            

1 tbsp Ginger grated                                                              

1 1/2 cup Crushed Tomatoes  (San Marzano)                       

1 can (13.5-oz) Coconut Milk or 1 2/3 cups Heavy Cream    

1 cup Chicken broth                                                               

2 tbsp Fresh Cilantro, chopped                                              

Add salt if needed                                                                  

4 cups steamed rice

Spice Blend:

2 tsp Salt

1 tsp Ground Turmeric

2 tsp Garam Masala

2 tsp Ground Cumin

1 tsp Ground Coriander

1/8 tsp Ground Cardamom

1/2 tsp Black Pepper

1/4 tsp Cayenne Pepper

1 tsp Smoked Paprika

1 tsp Granulated Garlic

1/2 tsp Ground Cinnamon

1/2 tsp Crushed Red Pepper Flakes

Mise En Place:

Measure out:

Spices

Crushed Tomatoes

Tomato Paste

Chicken Stock

·         Mix spice blend

·         Chop Onion

·         Mince Garlic

·         Microplane Ginger

·         Chop Cilantro

Step-by-step Preparation:

1.      In bowl, drizzle vegetable oil over chicken thighs then add spice blend.  Mix thoroughly.

2.      In a tall skillet melt clarified butter then cook seasoned chicken on high until browned.  Remove chicken and set aside to cool.

3.      In same skillet, reduce heat to medium and add chopped onion.  Cook for 4 minutes or until translucent.

4.      Add tomato paste and cook an additional 4 minutes.

5.      After tomato paste is caramelize add fresh garlic, fresh ginger, and crushed tomatoes to deglaze the bottom of the pan.

6.      Once pan is deglazed add coconut milk (or cream) and chicken stock to pan.  Reduce heat to low and simmer for 15 minutes.

7.      Cut cooled chicken into bite size pieces.

8.      After sauce has simmered for 15 minutes add crushed red pepper flakes, freshly chopped cilantro, and chicken.  Simmer another 10-15 minutes.

9.      Serve on top of one cup white rice with fresh chopped cilantro as garnish.

Nutrition Info:

7 servings (1 Cup Servings) = 302 calories per serving

Breakdown (per serving):

Calories 302

Fat (g) 17.3

-Saturated (g) 9.3

-Polyunsaturated (g) 0.4

-Monounsaturated (g) 1.6

-Trans (g) 0.0

Cholesterol (mg) 78.2

Sodium (mg) 992.6

Potassium (mg) 355.4

Carbs (g) 12.2

-Fiber (g) 2.4

-Sugars (g) 6.2

Protein (g) 20.2

Vitamin A (%) 15.9

Vitamin C (%) 16.2

Calcium (%) 3.5

Iron (%) 11.6