Chicken Tikka Masala

Ingredients

• 2 boneless skinless chicken breasts
• 2 cloves garlic, divided
• 1 inch ginger, divided
• 8 cups spinach
• 2 tablespoons garam masala, divided
• 1 container nonfat Greek yogurt
• 1 packet butter
• 1 teaspoon sweet paprika
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1/4 cup heavy cream
• 2 pieces na’an
• 2 tablespoons olive oil
• kosher salt
• black pepper

METHOD

1. In a blender or food processor combine Smoked Paprika, Tumeric, Garam Masala, Garlic, Ginger, and Water.  Add Tomatoes. Puree until smooth.
2. In a bowl combine two tablespoons of the above mixture with Yogurt, some Salt and Chicken.  Let marinate for about 1/2 hour.
3. Arrange rack in oven so it is about 4″ from top.  Set oven to Broil.
4. Put marinated Chicken on baking sheet lined with foil.  Broil for about 5-6 minutes, until lightly browned, and cooked through.
5. Heat Ghee or Butter in sauce pan on medium-high heat.
6. Add Coriander and Cumin, let toast for a few minutes in Ghee/Butter until fragrant.
7. Add Paprika, Onions and Red Pepper.  Saute until softened, about 7 minutes.
8. Add Tomato/Masala mixture.  Add a sprinkle of Hot Pepper if using.
9. Stir in Coconut Milk. Let sauce come to a boil and then simmer for another 7 minutes.
10. Add Chicken and and any extra salt to taste, simmer for a few more minutes.

You can serve your Skinny Chicken Tikka Masala with any rice choice, steamed veggies and a light salad.  Basmati rice is the traditional choice.

This sauces gets better with age.  When the flavors have a chance to marry overnight they get more delicious!

By: Hanna Yurkovetskaya