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Recipe from Simpler Savory

The recipe

Diabetic Friendly Chicken Tikka Masala

Prep
20 min
Cook
30 min
Total
50 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
320

2× the original author values. Recipe yield: 6 servings.

calories
640

3× the original author values. Recipe yield: 6 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds boneless skinless chicken thighs — cut into 1½-inch chunks
  • 3/4 cup plain full-fat Greek yogurt
  • 4 cloves garlic — grated or pressed
  • 1 tablespoon fresh ginger — grated
  • 1 tablespoon garam masala — divided, half for marinade
  • 1 teaspoon ground cumin — divided, half for marinade
  • 1 teaspoon ground coriander — for marinade
  • 1/2 teaspoon turmeric — for marinade
  • 1 teaspoon paprika — sweet or smoked, for marinade
  • 1/2 teaspoon kosher salt — for marinade
  • 1 tablespoon avocado oil — or ghee, for marinade
  • 2 tablespoons ghee — plus more as needed
  • 1 medium yellow onion — finely diced
  • 3 cloves garlic — minced
  • 1 tablespoon fresh ginger — minced
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala — remaining from above
  • 1/2 teaspoon ground cumin — remaining from above
  • 1/8 teaspoon cayenne pepper — optional, to taste
  • 1 1/2 cups no-salt-added tomato sauce — or crushed tomatoes
  • 3/4 cup unsweetened full-fat coconut milk — canned, well shaken
  • 1/4 cup half-and-half — or additional coconut milk for dairy-free
  • 3/4 teaspoon kosher salt — plus more to taste
  • 1 teaspoon lemon juice — fresh, plus more to taste
  • 1/2 teaspoon granular sweetener — optional, if tomatoes are very acidic
  • 1/4 cup fresh cilantro — chopped, for garnish

Instructions

  1. In a bowl, whisk Greek yogurt with garlic, ginger, half the garam masala, half the cumin, coriander, turmeric, paprika, salt, and oil until smooth and fragrant.
  2. Add chicken thigh pieces and toss to coat thoroughly; let rest 20 to 60 minutes (refrigerate if marinating longer than 20 minutes).
  3. Heat a large skillet over medium-high until a drop of water sizzles; add ghee.
  4. Arrange chicken in a single layer and sear 2 to 3 minutes per side until browned; transfer to a plate (not fully cooked).
  5. Add a little more ghee if needed; cook diced onion with a pinch of salt over medium heat until translucent and pale gold, 5 to 7 minutes.
  6. Stir in garlic, ginger, and tomato paste; cook 1 to 2 minutes until the paste darkens slightly.
  7. Sprinkle in remaining garam masala, remaining cumin, and cayenne; toast 20 to 30 seconds until fragrant.
  8. Pour in tomato sauce; simmer gently, stirring, until thick enough to coat a spoon, about 5 to 8 minutes.
  9. Lower heat and stir in coconut milk and half-and-half; season with salt, lemon juice, and optional sweetener to balance acidity.
  10. Return seared chicken and juices to the pan, submerge in sauce, and simmer gently until just cooked through, about 8 to 10 minutes.
  11. Turn off heat and rest 5 minutes to let the sauce settle; sprinkle with chopped cilantro.
  12. Serve hot with cauliflower rice, steamed broccoli, or your preferred sides; adjust with a splash more coconut milk for extra silkiness if desired.

Notes

Cool completely and refrigerate in an airtight container up to 4 days or freeze up to 2 months. Reheat gently over medium-low heat with a splash of water or coconut milk, stirring until hot; avoid boiling to keep the sauce smooth.

Source: https://simplersavory.com/diabetic-friendly-chicken-tikka-masala/