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Description
In India, tikkas are simply small pieces of anything, and in this much-loved curry it's chicken. Traditionally the chicken pieces marinate in spices for hours and are then grilled in a clay oven and added to a rich tomato-based sauce. But to make the process simpler and quicker, we skip the marinating, brown the seasoned chicken in a hot skillet, and simmer it in the masala mixture. For authentic color and flavor, plan ahead to have the Kashmiri chili and fenugreek leaves on hand. Or skip them; the dish will still taste great. The recipe is a Yummly original created by Prerna Singh.
Ingredients
- 1 1/2 inches fresh ginger
- 10 garlic cloves
- 1 lb. boneless chicken thighs
- 1/3 cup plain yogurt (preferably whole-milk)
- 1 tsp. ground coriander (for chicken)
- 1/2 tsp. salt
- 1/4 tsp. ground turmeric
- 1 1/2 tsp. canola oil (for chicken)
- 1 tsp. Kashmiri red chili powder (buy at Indian markets and online; or use three-quarters paprika and one-quarter cayenne)
- 1 Tbsp. canola oil (for masala)
- 1 Tbsp. ground coriander (for masala)
- 1 tsp. ground cumin
- 1 can diced tomatoes (14.5 oz. per can)
- 2 Tbsp. heavy cream
- 3/4 cup water (or half-and-half)
- 1 1/2 tsp. dried fenugreek leaves (kasuri methi, optional; buy at Indian markets or online)
- steamed basmati rice (for serving)
Directions
- Scrape the peel from the ginger with a spoon, then coarsely chop ginger. Blend the ginger and garlic into a smooth paste using a mini food processor. Alternately, finely grate the ginger, mince the garlic, and combine. (You'll have enough for this recipe plus extra for another use.) Set 1 1/2 teaspoon, and 1 tablespoon of ginger-garlic paste aside and refrigerate leftovers, covered, for up to one week.
- Cut the chicken into 2-inch pieces. In a large bowl, combine chicken with the 1 1/2 teaspoon of reserved ginger-garlic paste, the yogurt, coriander, salt, turmeric, oil, and Kashmiri chili.
- Heat a large cast-iron skillet over high heat. Add the chicken mixture and cook, turning occasionally, until lightly charred (chicken may not be quite cooked through), about 5 minutes. Transfer to a large bowl.
NutritionView More
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| Calories370Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium430mg18% |
| Potassium470mg13% |
| Protein21g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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