Gringo’s Chicken Tikka Masala

Last month, I had some tikka masala for the first time at Thali of India . It was eye-poppingly delicious. Tender tandoori chicken is simmered in a flavorful tomato cream – a bit sweet and a bit spicy and completely fantastic.

So I came across a recipe — a low fat recipe — for chicken tikka masala and gave it a go. Not bad (even after I played around with it a bit) but not nearly as delicious as Thali’s.

(The name is an nod to Idriss, an Indian fellow Shane works with. Idriss used the word “gringos” in a conversation about Americans and after saying that I hadn’t realized ‘gringo’ was an Indian word, he smiled and replied, “It’s international.”

Hee!

Gringo’s Chicken Tikka Masala

Marinade:
2/3 cup low-fat plain yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic clove(s), minced
2 tsps. garam masala
1/2 tsp black pepper

1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks

Sauce:
2 tsp olive oil
3 medium garlic clove(s), minced
1 small jalapeno pepper(s), minced
1 tsp ground cumin
1 tsp garam masala
1/2 tsp paprika
1/2 tsp ground coriander
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped

2 cup cooked white rice, basmati, kept hot

To make chicken, in a large bowl, whisk together first seven ingredients. Add chicken and toss to coat. Cover bowl and marinate for 1 hour and up to 24 hours.

Grill (on skewers) or cook in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently. (If using wooden skewers, make sure to soak in water for 30 minutes prior to using to prevent charring.)

To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add minced garlic and jalapeno and cook 1 minute. Add spices and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.

Add chicken (removing from skewers, if applicable) to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice.

Serves 4.

Grade: B+