CHICKEN MURGH TIKKA MASALA - REDUCED FAT
I have revamped this a number of time and finally came up with the perfect recipe. The picture up does not do it justice and next time I make it I will post a better photo. You can make this either on a stove top or crock pot. I like the crock because the meat comes out even more tender.
Provided by deinemuse
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Chicken Marinade: combine marinade recipe in a bowl or food-safe plastic bag; stir in cubed chicken, marinate in refrigerator 1-24 hours.
- Masala Sauce: Melt butter (can use sprays or I can't believe it is not butter) in a skillet or pot over medium heat, add garlic, ginger, half the onion and jalapeno; cook till soft. Move to pot or crock pot and add spices (except garam and cilantro), rest of onions, and tomatoe puree.
- On same skillet cook chicken cubes with marinade till 3/4 cooked entirely, all the way if moving to the quicker pot method. Add to pot or slow cooker with masala sauce.
- Slow cooker -- set on high for 4 hours or low for 6 hours. If pot, then cook for an additional 30 minutes on low heat.
- Add in garam masala and cream 30-45 minutes before serving for crock pot, and 10 minutes for stove top pot. Taste and add more if needed.
- Add cilantro right before serving.
Nutrition Facts : Calories 432.1, Fat 26.1, SaturatedFat 14.6, Cholesterol 155.4, Sodium 442.2, Carbohydrate 20, Fiber 3.1, Sugar 10, Protein 31.1
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