Why oh why must Indian food be sooooo unphotogenic?
Chicken Tikka Masala
From Gina's Skinny Recipes
2 t. Butter
1 small Onion, minced
1 T. fresh Ginger, minced finely
3 cloves Garlic, crushed
1 1/2 C. Crushed Tomatoes
4 oz Yogurt
1/2 C. 1% Milk
1 T. Cumin
1 T. Garam Masala
1 t. Turmeric
1/2 T. Chili Powder
16 oz. (2 boneless) Chicken breasts, cut into bite sized pieces
Heat oil in a large heavy skillet or dutch oven over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, and chili powdert; mix well until fragrant, about 2 minutes.
Stir in tomatoes, yogurt and milk. Simmer on low heat about 10 minutes. Add chicken and simmer for 15 minutes or until cooked through. Serve with rice or naan.
This time last year: Bacon-Wrapped Stuffed Jalapenos