Chicken Tikka Masala

CHICKEN TIKKA MASALA

Food as Medicine:

Turmeric is one of most powerful anti-tumorgenic spices on the planet, helping to starve off blood supply to tumors and inhibiting their growth. Turmeric contains curcumin, which is what gives curry its yellow color and is a very strong antioxidant and anti-inflammatory compound!

Ingredients:

For the marinade:

2 lbs boneless, skinless chicken thighs, halved

2 garlic cloves, finely minced

2 tsp turmeric

1 tsp cumin

1 tsp cinnamon

1/2 tsp sea salt

1 Tbsp fresh grated ginger

1 small lemon- juiced

1 cup full fat plain yogurt

For the sauce:

2 Tbsp ghee

2 garlic cloves, finely minced

2 tsp turmeric

2 tsp cumin

1 tsp paprika

1/2 tsp salt, or to taste

1 tsp pepper, or to taste

1 14oz can diced tomatoes

1 14 oz can pureed tomatoes

1-2 Serrano or jalapeño peppers, minced

1⁄2 cup fresh chopped cilantro

Directions:

For the marinade: In large bowl, whisk together yogurt with garlic, spices, and lemon juice. Add chicken to bowl, cover and marinate for at least 30 minutes.

For the sauce: In large iron skillet over medium heat, melt 2 tbsp of ghee and sauté peppers and garlic for 1 minute. Reduce heat and stir in diced and pureed diced tomatoes. Stir in remaining seasonings

Meanwhile, preheat broiler. Place chicken on top a foil lined baking sheet and place chicken under broiler. Broil chicken until the outside begins to brown in spots but not cooked through yet (about 10 minutes). Add chicken to sauce. Simmer and stir occasionally until chicken is cooked through, about 8 to 10 minutes. Top with chopped cilantro for serving.

Optional: Serve with Aloo Gobi as a side dish.

Makes 8 servings

Nutrition facts serving: 288 Calories, 17g Fat, 5g Carbohydrates, 19g Protein

For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!

Read more about foods that fight cancer as well as foods to avoid here!