Curry Chicken with Tikka Masala Sauce

Wow, it has been two months since my last post and I apologize!  It has been quite busy in preparing for the holidays by shopping, crafting, wine demos, and work.  I missed the blog though and definitely have some fun recipes and crafts to share! 

First and foremost, Happy 2013!!!  I hope your next year is better than the last!

I'm very lucky to start the year with a new job (yay!) so I'm looking forward to new beginnings and an adventure. 

Also, I feel really blessed lately to have such a loving family, an awesome boyfriend and fabulous friends.  Thank for being so supportive and I'm lucky to have you all in my life.  <3

With that said, since I'm all about new beginnings, I decided to really go out of the box with this recipe by trying a whole new venue:  Indian cuisine!!!!  

This recipe is a winner in so many ways!  Think of a creamy, mild-spicy sauced chicken over basmati rice.  Pair it with authentic Naan (Indian garlic bread) and you will be so happy!  Yep, I decided to go all out with this one.  Also, it's not super healthy, but it's only because of the whipping cream.  There is a ton of protein in this dish (about 23 grams) so it will hold you over for awhile.  If you decide to make Naan, make sure you prep the dough two hours beforehand.

Here is the recipe for Naan.  This can be prepped beforehand (start step three for when the chicken is simmering and the rice has started cooking).

 Servings:  14

Serving size- 1 naan

Calories:  202.07
Fat:  3.67 g   

Carbs:  39.19 g
Fiber:  1.21   g 

Protein:  4.08 g 

Points:  5 

Naan Recipe:

1 (.25 ounce) package active dry yeast
1 c.warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 Tbsp. salt
4 1/4 c. bread flour (or regular flour)
2 tsp. minced garlic (optional)
1/4 c. butter, melted

1.  In a large bowl, dissolve yeast in warm water.  Let stand for about 10 minutes, until frothy.  Stir in sugar, milk, egg, salt and 4 c. of flour to make soft dough.  Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.  Place dough in a well oiled bowl, cover with a damp cloth and set aside.  Let it rise 1 hour, until the dough has doubled in volume.
2.  Punch down dough and knead in garlic.  Pinch off small handfuls of dough about the size of a gulf ball.  Roll into balls and place on a tray.  Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.  During the second rising, preheat grill to high heat.  I use my George Foreman grill.
4.  At grill side, roll one dough out into a thin circle.  Lightly oil grill.  Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.  Brush uncooked side with butter and turn over.  Brush cooked side with butter and cook until browned, another 2 to 4 minutes.  Remove from grill and continue the process until all the naan has been prepared.

Here is the recipe for the Curry Chicken with Tikka Masala Sauce.

                                                                        Servings:  6

Serving size- 1 cup

Calories:  306.5
Fat:  21.26 g   

Carbs:  6 g
Fiber:  .65   g 

Protein:  15.75 g 

Points:  8 

Curry Chicken with Tikka Masala Sauce Recipe:

2 Tbsp. butter
1/2 onion, finely chopped
4 cloves garlic, minced
1 Tbsp. ground cumin
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
1 (14 ounce) can tomato sauce
1 c. heavy whipping cream
2 tsp. paprika
1 Tbsp. white sugar
1 Tbsp. vegetable oil
4 skinless, boneless chicken breast, cut into bite-size pieces
1/2 tsp. curry powder
1/2 tsp. salt, or to taste (optional)
1 tsp. white sugar, or to taste (optional)

1.  Heat butter in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.  Stir in garlic, cook and stir until fragrant, about 1 minute.  Stir in cumin, 1 tsp. salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

2.  Stir tomato sauce into onion and spice mixture, bring to a boil, and reduce heat to low.  Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 Tbsp. sugar.  Bring sauce back to a simmer and cook, stirring often, until sauce has thickened, 10 to 15 minutes.
3.  Heat vegetable oil in a separate skillet over medium heat.  Stir chicken into the hot oil, sprinkle with curry powder and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.  Transfer chicken and any pan juices into the sauce.  Simmer chicken in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste. 

Lastly, here is the recipe for the Basmati Rice!  The rice can be made once the chicken and sauces have been simmering for 10 out of the 30 minutes. 

Servings:  6

Serving size- 3/4 cup

Calories:  96.83
Fat:  .21 g   

Carbs:  20.31 g
Fiber:  1.21   g 

Protein:  3.11 g 

Points:  2 

Basmati Rice Recipe:

2.5 c. water
2 c. basmati rice
1 c. frozen green peas
2 tsp. cumin seeds

1.  In a saucepan, bring water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.
2.  In about 10 minutes in, stir in the peas and cumin.  Cook for the remaining 10 minutes.

Pair the meal with a Vidal Blanc or a Riesling (to offset the spices).  

If you have a sensitive stomach, I'd recommend taking some Tums after the meal. ;-)

This dish blew me away because I didn't think it would turn out this good.  It also makes PLENTY of leftovers.  

If you have any recipe suggestions, please let me know and I will attempt to make them! 

Curry Chicken and Tikka Masala recipe is courtesy of allrecipes

Naan recipe is courtesy of allrecipes

Basmati rice recipe is courtesy of allrecipes