Chicken Tikka Masala
|Amount Per Serving||Value|
|Protein (g)||16.0 g|
|Total Carbohydrates (g)||10.0 g|
|Sugar (g)||3.0 g|
|Calcium (mg)||4.0 %|
|Fibre (g)||2.0 g|
|Sodium (mg)||450.0 mg|
|Fat (g)||24.0 g|
|Saturated Fat (g)||12.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||70.0 mg|
|Iron (mg)||20.0 %|
|Vitamin A||6.0 %|
|Vitamin C||60.0 %|
- 2 small red chili peppers, seeded and finely chopped
- 2 Tbsp. tomato paste
- 1 large shallot *, finely chopped
- 4 tsp. chopped fresh ginger
- 4 tsp. ground turmeric
- 4 cloves garlic, finely chopped
- 1 tsp. garam masala
- 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
- 4 large boneless, skinless chicken thighs, cut into thick slices
- 1 Tbsp. vegetable oil
- 1 cup coconut milk
- 1/2 Knorr® Chicken flavor Bouillon Cube(s)
- 2 Tbsp. chopped fresh cilantro
Or Try It With
Process chili peppers, tomato paste, shallot, ginger, turmeric, garlic and garam masala in blender to make a paste; set aside.
Combine Hellmann's® or Best Foods® 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.
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.
Heat remaining chili pepper mixture in same skillet over medium heat, stirring frequently, until slightly thickened. Stir in coconut cream and Knorr® Chicken flavor Bouillon Cube. Cook over medium heat, stirring occasionally, 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.
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