Recipes and Cooking Easy Chicken Tikka Masala 3.3 (7) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Marinate Time: 2 hrs Bake Time: 10 mins Total Time: 2 hrs 40 mins Servings: 4 Yield: 1 to 2 pieces chicken, 1/4 cup sauce, and 1/2 cup rice each Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken breast halves ½ cup plain fat-free yogurt 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger 3 cloves garlic, minced, or 1/2 teaspoon garlic powder ½ teaspoon ground coriander ½ teaspoon paprika ¼ teaspoon ground cardamom ¼ teaspoon ground cumin Nonstick cooking spray 1 8 ounce can no-salt-added tomato sauce ¼ cup half-and-half or light cream 1 - 2 tablespoon red curry paste ½ teaspoon garam masala ⅛ teaspoon salt 2 tablespoon snipped fresh cilantro (optional) 2 cup hot cooked brown basmati rice or one 8.8-ounce pouch cooked brown rice, heated according to package directions Directions Cut chicken breast halves into 3-inch pieces; pierce each piece in several places with a sharp knife. Cut any thicker chicken pieces in half horizontally. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine yogurt, ginger, garlic, coriander, paprika, cardamom, and cumin. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Preheat oven to 400°F. Drain chicken, discarding marinade. Coat a grill pan with cooking spray; heat pan over medium heat. Add chicken pieces; cook for 8 to 10 minutes or until light brown, turning once. Transfer chicken to a 2-quart shallow baking dish or au gratin dish. In a medium bowl combine tomato sauce, half-and-half, curry paste, garam masala, and salt. Pour over chicken, stirring to coat. Bake, uncovered, about 10 minutes or until chicken is no longer pink (170°F), stirring once. If desired, sprinkle chicken with cilantro. Serve chicken and sauce over rice. Rate it Print Nutrition Facts (per serving) 312 Calories 6g Fat 34g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 312 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 79mg 26% Sodium 507mg 22% Total Carbohydrate 34g 12% Total Sugars 6g Protein 30g Vitamin C 6.5mg 33% Calcium 80.8mg 6% Iron 1.6mg 9% Potassium 702mg 15% Folate, total 12.1mcg Vitamin B-12 0.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.