Prep Time: 10 minutes | Cook Time: 50 minutes.
Chicken Tikka* Masala, a popular curry dish that’s full of flavor and spice. This meal is full of anti-inflammatory foods, which support your immune and fight inflammation.
*The word “Tikka” literally means “a piece or chunk”.
This Chicken Tikka Masala is spicy, creamy, flavorful, aromatic, a little exotic.
Did I mention delicious? Trust me, you won’t be able to resist going back for seconds!
Is it spicy?
This particular recipe is not “spicy” in the sense of hot, the way a jalapeño might be.
Substitution Tip:
Make this recipe dairy-free by swapping the Greek yogurt for your favorite plain, dairy-free yogurt.
Ingredients:
• 1 1/2 teaspoons salt
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 1 tablespoon unsalted butter
• 1 small yellow onion finely chopped
• 3 large cloves garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne use more if you like the dish spicy
• 1 8-ounce can no salt added tomato sauce
• 1 14.5-ounce can light coconut milk
• 3/4 cup frozen peas no need to thaw
• 1/2 cup plain nonfat Greek yogurt
• Fresh cilantro for serving
Directions:
1 – Season the chicken with 1 teaspoon salt and set aside.
2 – In a pot, melt the butter over medium heat. Once melted, add the onion. Cook until beginning to soften, about 4 minutes. Stir in the garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is completely soft and the spices are very fragrant, about 3 minutes more.
3 – Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes.
4 – Add the tomato sauce, coconut milk, and remaining 1/2 teaspoon salt. Stir to combine.
5 – Bring the pot to a simmer, then reduce the heat to medium low. Let simmer gently until the sauce thickens slightly and the chicken is tender and cooked through, about 20 minutes.
6 – Stir in the peas.
7 – Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle).
8 – Enjoy warm with garlic rice and a sprinkle of fresh cilantro.
There you have it – restaurant-style Chicken Tikka Masala!
Enjoy!
