Chicken Tikka Masala

Chicken Tikka Masala Recipe
Photo: Brian Woodcock, Styling: Missie Neville Crawford

 

This big-batch recipe is an unusual but brilliant choice for freezing. Moist chicken thighs hold up well, especially in the spicy tomato sauce. To make dinnertime even easier, use heat-and-eat pouches of precooked unseasoned basmati rice. Serve with lime wedges.

Yield:

Serves 12 (serving size: 1/2 cup rice and about 1 cup chicken mixture)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 343
Fat 12.3 g
Satfat 4.7 g
Monofat 4.3 g
Polyfat 1.4 g
Protein 25.9 g
Carbohydrate 31.4 g
Fiber 3 g
Cholesterol 122 mg
Iron 2.5 mg
Sodium 516 mg
Calcium 61 mg

Ingredients

2 tablespoons olive oil, divided
3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 cup finely chopped onion
3 tablespoons minced fresh garlic
2 tablespoons minced peeled fresh ginger
2 serrano chiles, minced
2 teaspoons garam masala
3/4 teaspoon ground red pepper
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup half-and-half
2 (26.5-ounce) boxes chopped tomatoes (such as Pomì), undrained
1/4 cup butter
6 cups hot cooked basmati rice
1/2 cup chopped fresh cilantro

Preparation

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin, and cinnamon. Add half of chicken to pan; cook 5 minutes or until browned, stirring once. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

2. Add remaining 1 tablespoon oil, onion, garlic, ginger, and serrano to pan; sauté 1 minute. Reduce heat to low; cook 5 minutes or until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1 teaspoon salt, stock, half-and-half, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer 6 minutes or until chicken is done. Remove from heat; stir in butter until butter melts. Serve over rice, or follow freezing instructions. Sprinkle with cilantro.

TO FREEZE: Cool chicken mixture and rice to room temperature; seal in separate large zip-top plastic freezer bags. Lay bags flat in freezer; freeze up to 2 months.

TO THAW: Microwave chicken mixture in bag at MEDIUM (50% power) for 4 minutes or until pliable. No need to thaw rice.

TO REHEAT: Place sealed bag of chicken mixture in a large pot of boiling water; cook 10 minutes or until heated. Pour rice into a microwave-safe bowl; microwave at HIGH 3 minutes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

March 2014
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