Chicken Tikka Masala

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The lovely, creamy texture of Hellmann's® Real Mayonnaise and coconut cream makes this chicken tikka masala recipe irresistible.
  • 2 small red chili peppers, seeded and finely chopped
  • 2 Tbsp. (30 mL) tomato paste
  • 1 large shallot *, finely chopped
  • 1/4 cup (60 mL) chopped fresh ginger
  • 4 tsp. (20 mL) ground turmeric
  • 4 cloves garlic, finely chopped
  • 1 tsp. (5 mL) garam masala
  • 2 Tbsp. (30 mL) Hellmann’s® Real Mayonnaise
  • 3/4 lb. (350 g) boneless, skinless chicken thighs, cut into thick slices
  • 1 Tbsp. (15 mL) vegetable oil
  • 2 Tbsp. (60 mL) low fat coconut cream
  • 1/4 cup (60 mL) non-fat plain yogurt
  • 2 Tbsp. (30 mL) chopped fresh cilantro

Nutritional information

 

Amount per serving

Calories230
Calories from Fat90
Total Fat10g
Saturated Fat2g
Trans Fat0g
Cholesterol85mg
Sodium130mg
Total Carbs13g
Dietary Fiber1g
Sugars7g
Protein19g
Calcium6%
Iron10%
Vitamin C50%
Vitamin A10%
  • 1 Process chili peppers, tomato paste, shallot, ginger, turmeric, garlic and garam masala in blender to make a paste; set aside.
  • 2 Combine Hellmann's® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.
  • 3 Remove chicken from marinade, discarding marinade. Heat oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally, about 5 minutes. Remove chicken and set aside.
  • 4 Heat remaining chili pepper mixture in same skillet over medium heat, stirring frequently, until slightly thickened. Stir in coconut cream and yogurt. Cook over medium heat, stirring occasionally, about 3 minutes . Stir in chicken and cook, stirring occasionally, until chicken is thoroughly cooked, about 8 minutes. Garnish with cilantro and, if desired, toasted sliced almonds. Serve, if desired, with steamed basmati rice and naan bread.