Curry Stand Chicken Tikka Masala
One of the most popular Indian-style foods with awesome macros!
Servings: 26 100 g
- 3 Tbsp ghee (clarified butter)
- 2 onions finely chopped
- 8 cloves garlic minced
- 2 Tbsp ground cumin
- 2 tsp salt
- 2 tsp ground ginger
- 2 tsp cayenne pepper Medium heat - add more or less as desired
- 1 tsp ground cinnamon
- 1/2 tsp ground tumeric
Finalizing Tikka Masala Base
- 30 fl oz tomato sauce
- 16.9 fl oz coconut milk
- 4 tsp paprika
- 16 drops liquid stevia extract
- 1500 g chicken tenderloins diced
- 1 tsp curry powder
- 1 tsp salt
Heat ghee in a large Dutch oven or stockpot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook just until fragrant, about 1 minute. Then, stir in all the spices except for paprika: cumin, salt, ginger, cayenne pepper, cinnamon and turmeric. Mix in with the onions and fry for about 2 minutes until fragrant.
Stir tomato sauce into the spiced onion mixture and bring to a boil, then reduce heat to low. Simmer the sauce for about 10 minutes. Then add in the coconut milk, paprika, and liquid stevia. Bring sauce back to a simmer and cook for about 10-15 minutes, stirring often.
Season raw diced chicken tenderloins with the curry powder and salt. Spray a thin layer of cooking spray to a nonstick pan and heat over medium heat. Add to the hot pan and sear chicken until lightly browned but still pink inside, about 3 minutes. Transfer chicken and any juices into the sauce, and simmer until no longer pink, about 30 minutes.
Serving: 100g | Calories: 131kcal | Carbohydrates: 5.9g | Protein: 14.3g | Fat: 5.5g | Saturated Fat: 4.1g | Monounsaturated Fat: 0.1g | Cholesterol: 40mg | Sodium: 391.1mg | Potassium: 85.9mg | Fiber: 1.2g | Sugar: 1.6g | Vitamin A: 548IU | Vitamin C: 6.7mg | Calcium: 22.1mg | Iron: 0.9mg