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broiling Indian
Chicken Tikka Masala

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Comments: 1
 

Recipe

This creamy Indian dish gets extra flavor from its marinade. Good with pilau rice or warm naan bread.

Yield: 4 servings
Prep time: 20 Mins, Plus Marinating
Cooking time: 25 Mins

Ingredients

  • 8 skinless and boneless chicken thighs
  • 2 garlic cloves
  • 1 in (2.5cm) piece fresh ginger, peeled and sliced
  • 2 tbsp fresh lime juice
  • 1 fresh hot red chile, seeded
  • 2 tbsp chopped cilantro, plus more to garnish
  • 2 tbsp vegetable oil
  • 1 red onion, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1¼ cups heavy cream
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Directions

1. Place the chicken thighs in a single layer in a shallow dish. Purèe the garlic, ginger, lime juice, chile, cilantro and 1 tbsp of the oil in a food processor. Spread over the chicken. Cover and refrigerate for at least 2 and up to 8 hours.

2. Heat the remaining oil over medium-high heat. Add the onion and cook about 4 minutes, until beginning to brown. Stir in the turmeric and cumin and cook for 30 seconds. Remove from the heat.

3. Preheat the broiler. Line the broiler rack with oiled aluminum foil. Remove the chicken from the marinade, reserving the marinade. Place on the rack and broil, turning occasionally, about 5 minutes, until the chicken is singed and almost cooked through.

4. Meanwhile, add the reserved marinade to the onion mixture. Stir in the cream, tomato paste, and lemon juice. Bring to a boil over high heat, stirring often. Add the chicken to the sauce and reduce the heat to medium. Simmer for 5 minutes, until the chicken is cooked through. Season with salt and pepper. Sprinkle with cilantro and serve hot.

Notes

Freezing Information: Freeze for up to 3 months.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

442kcal (22%)
75mg (8%)
8mg (14%)
329mcg RAE (11%)
386mg
35mg
18g
2g
1g
8g
170mg (57%)
397mg (17%)
18g (92%)
38g (58%)
2mg (9%)
 

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  • neo1072

    11.17.10 Flag comment

    Yeah right like that's a marinade. You just end up making a chutney that isn't nearly enough to marinate with! the proportions for this recipe are wrong. I had to double the marinade ingredients and it still wasn't enough. Also, "simmer 5 minutes" is a complete lie. It took over a half hour before the chicken was cooked through. I also recommend removing the skins from the thighs. The recipe would be awesome if it weren't for the incorrect proportions and cooking times. So it's just good recipe.

 

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