Chicken Tikka Masala (low fodmap)

Name: Chicken Tikka Masala (low fodmap)
Cuisine: Asian, Indian
Ingredients: 2 pounds boneless, skinless chicken breasts; 1/4 cup plain whole-milk Greek-style yogurt or lactose-free yogurt (greek yogurts vary in lactose content, test for your tolerance); 1 tablespoon garlic infused olive oil; 2 tablespoons canola or olive oil; 2 teaspoons fresh lime or lemon juice; 2 tablespoons garam masala; 1 1/2 teaspoons smoked paprika; 1/2 teaspoon cayenne; 1 tablespoon grated peeled fresh ginger (from 1-inch piece); 4 tablespoons (1/2 stick) unsalted butter; 1.5 cups arabiata sauce; ¾ cup water; 1/2 cup canned coconut milk, refrigerated; 1 & 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

15 steps

Updated at: Sat, 21 Dec 2024 17:34:29 GMT

Nutrition balance score

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Ingredients

6 servings

For the marinade

2 poundsboneless skinless chicken breasts

¼ cupplain greek-style yogurt

whole-milk, or lactose-free yogurt, greek yogurts vary in lactose content, test for your tolerance

1 tablespoongarlic infused olive oil

2 tablespoonscanola oil

or olive

2 teaspoonsfresh lime juice

or lemon

For the sauce

2 tablespoonsgaram masala

1 ½ teaspoonssmoked paprika

½ teaspooncayenne

1 tablespoonfresh ginger

grated, peeled

4 tablespoonsunsalted butter

1 ½ cupsarabiata sauce

¾ cupwater

½ cupcanned coconut milk

refrigerated

1 ¼ teaspoonskosher salt

½ teaspoonfreshly ground black pepper

½ cupfresh cilantro

chopped, plus additional sprigs for garnish

Instructions

Step 1

Chop the chicken breasts into bite sized pieces

Step 2

In a medium bowl, whisk together the yogurt, 1 tablespoon garlic infused oil, lime (or lemon) juice

Step 3

Add the chicken, and rub the marinade over the meat

Step 4

Set the chicken aside while you make the sauce

Step 5

In a small bowl, whisk together the garam masala, smoked paprika, cayenne, and grated ginger.

Step 6

In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter.

Step 7

Reduce the heat to low then stir in the spice and ginger mixture.

Step 8

Add the arabiata sauce, water, coconut milk, and salt, and bring the sauce to a boil.

Step 9

Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes.

Step 10

Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1 tablespoon of canola oil.

Step 11

Working in batches, cook the chicken pieces, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides.

Step 12

Transfer the chicken as cooked to a cutting board.

Step 13

When all the chicken is cooked, add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes.

Step 14

Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt.

Step 15

Transfer the chicken to a serving dish and garnish with additional cilantro sprigs.