Today was such a dreary, rainy day so I decided to spice things up with some chicken tikka masala and homemade whole wheat naan! Best idea ever.
This is a healthier version of the classic Indian dish, using non-fat Greek yogurt and 2% milk as well as being served over brown basmati rice.
The combination of spices come together wonderfully. The flavor is bold and sassy and will make your tongue tingle in all the right ways. (wait, what?)
Make this dish if you wanna impress your friends with your in-depth knowledge of ethnic dishes. They'll be so busy stuffing their faces they won't even notice you have no idea what tikka masala means.
If you want to serve this with the naan (which you would be crazy not to) I would start cooking them when you start the sauce and keep them warm in the pan if you finish early.
Chicken Tikka Masala
from:
Get Off Your Tush and Cook
Ingredients:
For the Chicken Marinade:
3 oz fat free Greek yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size chunks
For the Sauce:
2 teaspoon canola oil
1 small onion, minced
2 teaspoon fresh ginger, grated
3 cloves garlic, minced
2 cups crushed tomatoes
3 oz fat free Greek yogurt
½ cup 2% milk
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon chili powder
salt to taste
4 tablespoons fresh cilantro, for garnish
Brown Basmati Rice
Directions:
Cut the chicken breast into cubes and combine with all the marinade ingredients. Cover and refrigerate for 30 minutes to an hour.
While chicken is marinating, work on the sauce. Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden (about 5 minutes). Add the grated ginger, stir for one minute then add the garlic and cook for another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt, and milk. Let sauce simmer on low heat until sauce thickens.
While sauce is simmering, cook your chicken. Place chicken soaked in marinade in a hot skillet. Cook for about 3 minutes on each side or until chicken is cooked through and a bit charred. Add chicken to the simmering sauce. Garnish with chopped cilantro if desired and serve with brown rice and naan.
Whole Wheat Naan
Ingredients:
½ cup warm water
1 package active dry yeast
1 teaspoon sugar
2 cups whole wheat flour
½ cup white flour, plus extra for rolling
½ teaspoon salt
¼ cup olive oil, plus extra for frying
⅓ cup plain Greek yogurt
1 large egg
Directions:
Stir together water, yeast, and sugar in the bottom of a standing mixer. Let stand for 5 minutes until foamy.
Fit mixer with dough hook.
Stir in the flour, salt, oil, yogurt, and egg until well combined. Knead the dough until you have a soft, pliable dough. If it looks too sticky, add a little more flour a tablespoon at a time.
Put the dough in a lightly greased bowl and cover with a light towel. Let it rise for about a hour, until the dough has doubled in size.
Divide the dough into 6-8 pieces.
On a lightly floured surface, roll out each piece into a thin circle or oval.
Place a cast-iron skillet over medium heat on the stove. Using a pastry brush, brush the bottom of the pan with olive oil. Place the bread in the hot skillet, one piece at a time; the bread will bubble on top while it cooks.
Before flipping over the naan, brush the top side with olive oil. The bread is cooked when both sides are browned. Transfer the naan to a plate and serve warm.
IMPORTANT!: It is required that you listen to crazy Indian music from Pandora and speak in an Indian accent before commencing total consumption of meal. :)
