CHICKEN ARTICHOKE TIKKA MASALA

Chicken Artichoke Tikka Masala image

Aarti Sequeira's recipe is just about perfect, but I modified it slightly to use lighter ingredients. The artichoke hearts aren't traditional Indian cuisine, but I love the flavor.

Provided by Late Night Gourmet

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 17

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Ingredients

3 tablespoons olive oil
1/2 cup garlic clove, grated
1/2 cup fresh ginger, peeled and grated
1 cup fat free Greek yogurt
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground
1 lb boneless skinless chicken thighs, cut into large bite-sized chunks
3 tablespoons light butter
1 serrano pepper, minced (seeds removed)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 roma tomatoes, diced
1 cup water
1 tablespoon dried fenugreek leaves, finely chopped
1/2 cup half-and-half
1/2 ounce fresh cilantro, for garnish

Steps:

Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste .
In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight.
Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes.
Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding). Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through.
Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.

Nutrition Facts : Calories 282, Fat 16.5, SaturatedFat 5.7, Cholesterol 78.9, Sodium 1159, Carbohydrate 14.1, Fiber 2, Sugar 6.4, Protein 20.1