Murg Tikka Masala

Ingredients

• 1/3 cup 80 ml thick, Greek-style plain yogurt or sour cream
• 1 tbsp plus 1 tsp paprika
• 2 tsp ground coriander
• 3 tsp garam masala
• 1 tbsp plus 1 tsp ginger-garlic paste (2 tsp each of grated ginger and garlic)
• 1 1/4 to 1 1/2 lbs 600 to 750 g skinless, boneless chicken pieces, cut into 2 inch (5 cm) cubes
• Nonstick cooking spray or oil (to grease the grill pan)
• 2 tbsp oil
• 1 large onion (about 1/2lb/250g, minced)
• 1 1/4 cups 300ml tomato puree
• 2 1/2 tbsp tomato paste
• 1 tsp salt (plus more if needed)
• 4 tbsp chopped cilantro (coriander leaves)
• 2 tbsp softened butter (optional)

Instructions

1. Mix together 2 tbsp yogurt or sour cream, 2 tsp paprika, 1 tsp ground coriander, 1 tsp garam masala, and half the ginger-garlic paste in a large mixing bowl. Add the diced chicken and mix until the chicken peices are well coated. Let marinate in the refrigerator for 2 hours.
2. Heat a grill pan over medium heat and grease with nonstick cooking spray or a little oil. Place the chicken cubes on the grill pan and cook all sides until well browned, about 4 to 5 minutes per side. Set aside.
3. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. When hot, add the onion and saute until translucent, about 1 minute. Add the remaining ginger-garlic paste and cook until the mixture turns golden brown, about 1 to 2 minutes. Add the remaining paprika and ground coriander. Mix well and cook for another 30 seconds.
4. Add the tomato puree, tomato paste and salt, and cook, stirring constantly until the oil separates from the masala (the spice, tomato and onion mixture), about 2 minutes. This technique is called bhunao. Remove from the heat.
5. Transfer the onion-tomato mixture to a food processor or blender and process into a smooth paste. Add a little water if the mixture gets too thick.
6. Pour the tomato-onion puree back into the skillet and set over medium heat. Whisk in the remaining yogurt or sour cream, making sure it is well blended.
7. Add the chicken and reduce the heat to medium-low. Cover the pan and allow the chicken to simmer until it is completely cooked, about 7 to 8 minutes. Stir in the remaining garam masala, the fresh coriander leaves and butter, if using, and mix well. Taste for seasoning and add more salt if needed. Serve hot.

Nutrition

• Calories: 531
• Carbohydrates: 14
• Protein: 46
• Fat: 32
• Saturated Fat: 10
• Polyunsaturated Fat: 6
• Monounsaturated Fat: 14
• Trans Fat: 1
• Cholesterol: 143
• Sodium: 868
• Potassium: 1018
• Fiber: 4
• Sugar: 7
• Vitamin A: 1800
• Vitamin C: 13
• Calcium: 78
• Iron: 4