Low-Carb Chicken Tikka Masala

I love Chicken Tikka Masala, I think it is the perfect blend of sweet and spicy. The depth of flavor you get from first marinading the chicken and then cooking it in the sauce is amazing. I actually have perfected this recipe over the past 5 years and I am so proud of it.

I made this last night for a friend who was kind enough to lend me their spare bedroom and now they have offered me permanent residence.

Makes  4 servings

Chicken TikkaMARINADE INGREDIENTS

1 cup yogurt

2 tablespoons lemon juice

¼ tablespoon ground cinnamon

½ tablespoon ground cumin

2 teaspoons cayenne pepper

1 teaspoon paprika

2 teaspoons freshly ground black pepper

2 cloves of garlic, minced

1 tablespoon ginger, minced

4 boneless skinless chicken breasts cut into 1 inch pieces

SAUCE INGREDIENTS

1 tablespoon oil

3 tablespoons butter

six cloves of garlic, minced

2 tablespoons ginger, minced

2 Serrano peppers, minced

1 (8 ounce) can of tomato sauce

4 roma tomatoes, diced

1 teaspoon garam masala

2 teaspoons ground cumin

2 teaspoons paprika

11/2 teaspoons salt

1 cup heavy cream

1/4 cup chopped fresh cilantro for garnish

DIRECTIONS

In a large bowl, combine all of the marinade ingredients with chicken, toss and set in refrigerator for a minimum of 30 minutes.

Preheat your grill to high and using skewers, place chicken pieces on each skewer and grill for 2-3 minutes on each side until the meat has nice grill marks. The meat will not be fully cooked, do not worry. We will finish the cooking process on the stove.

Melt the butter and oil in a large pan on medium heat. Add the ginger, garlic, Sarrano peppers and allow it to cook for a minute.

Add the tomato sauce and diced tomatoes to the mixture along with the spices. Allow it to cook for 5 minutes until the mixture darkens in color, this allows for the flavor to develop.

Add the chicken and water (1/2 cup to 1 cup depending on how much water there is) and allow the mixture to come up to a boil and turn it down to a simmer. Allow the chicken to cook for 20 minutes in the sauce.

Add the heavy cream and allow to cook for an additional 5 minutes and garnish with cilantro before serving.

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