Likely, most of us have heard of Chicken Tikka Masala—a hearty Indian dish with tomato sauce. Well, I was introduced to its Lebanese equivalent a few years ago, and I’ve never looked back. The Chicken Tawook I had quite literally drove me to find this recipe and now, whenever I have a chance, I make it. I tend to make it without the curry powder, because I like the sweet and savory taste without it. I never make Tikka Masala anymore, and I guarantee, if you try this recipe, you’ll have guests clamoring for seconds!
- 3 tablespoons vegetable oil
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons ketchup
- 2 tablespoons prepared mustard
- 1 1/2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon curry powder (optional)
- 3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
- 1/2 cup mayonnaise
- 1 cup plain low-fat yogurt
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
- To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
- Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.