While many believe this is a classic Indian dish, Chicken Tikka Masala was created by a chef in Great Britain. If you want a vegetarian version, simply substitute 2 cups canned, drained and rinsed chickpeas for the chicken. Serve with a rice for a very aromatic, satisfying meal that can be made in less than 30 minutes.
Makes 4 cups (4 servings)
1 Honeysuckle Red Onion, thinly sliced (It’s okay to use a regular red onion if you can’t find a sweet red onion.)
1 tablespoon vegetable oil
¼ teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons minced fresh ginger root
1 serrano pepper, minced
1 tablespoon curry powder
¼ cup tap water
1 15-oz. can diced tomatoes (do not drain)
1 pound chicken breast tenders, cut into bite size pieces
¼ cup creamy peanut butter
½ cup heavy cream
- Combine onions, oil, and salt in a medium sauce pan over medium high heat. Sauté for 10 minutes or until onions start to brown.
- Add the garlic, ginger, and serrano pepper and sauté for another 5 minutes.
- Add the curry powder, sauté for another minute, then add the water and stir again.
- Reduce heat to medium-low and add the tomatoes. Stir, cover, and allow mixture to come up to a simmer.
- Once the tomato mixture is bubbling, add the chicken, stir, cover, and cook for 10 minutes, stirring occasionally.
- Reduce heat to low, stir in the peanut butter, then add the cream. Cook on low for another 1-2 minutes, then serve.
Nutrition Information per 1 Cup Portion
420 calories; 26 g total fat; 10 g saturated fat; 120 mg cholesterol; 500 mg sodium; 890 mg potassium; 17 g carbohydrate; 4 g dietary fiber; 32 g protein