Chicken Tikka Masala

Cook up authentic Indian flavor right in your own kitchen! It’s a cinch with ginger-garlic marinated chicken and spiced-just-right creamy tomato sauce!

1/2 cup plain yogurt

4 tsp. grated peeled fresh ginger

4 cloves garlic, minced

2 tsp. garam masala (available in spice aisle of supermarket)

Kosher salt and freshly ground pepper

3 boneless, skinless chicken breasts, about 1 1/2 lbs.

2 Tbs. olive oil

1/2 onion, thinly sliced

1/2 tsp. chili powder

1/4 tsp. paprika

1 can (14 1/2 oz.) chopped tomatoes

2 tsp. tomato paste

1/2 cup heavy cream

1/4 cup thawed frozen peas

Chopped fresh cilantro l In large bowl, mix yogurt, 2 tsp. ginger, half of garlic and 1 tsp. garam masala; season with salt and pepper. Cut chicken into large chunks. Add to bowl; toss to coat. Cover; refrigerate 30 minutes.

Position rack 3" from heat source; preheat broiler. Lightly coat baking sheet with cooking spray. Remove chicken from marinade; arrange in single layer on baking sheet. (Discard marinade.) Broil chicken until opaque throughout, about 8 minutes. Set aside. l Meanwhile, make sauce: In large pot, heat oil over medium heat. Add onion; sauté until translucent, 5 minutes. Add remaining ginger and garlic; sauté just until soft, 1 minute. Add chili powder, paprika and remaining garam masala; season with salt and pepper. Cook, stirring, just long enough to toast spices, about 1 minute. Add tomatoes with juices, tomato paste and cream; bring to simmer, stirring. Nestle chicken and peas in sauce; return to simmer. Cook just until chicken and peas are warmed through, 5 minutes. Adjust seasoning with salt and pepper. Garnish with cilantro.

Servings: 6. Cals.: 261. Protein: 25 g. Fat: 15 g. (6 g. saturated). Chol.: 86 mg. Carbs.: 7 g. Sodium: 219 mg. Fiber: 2 g. Sugar: 4 g. Kitchen time: 45 minutes. Total time: 45 minutes.