Chicken Tikka Masala
Ingredients
The chicken
-
1 ½
pounds
boneless skinless chicken breasts, cut into bite-size pieces
-
1 ½
teaspoons
kosher salt, divided
The base
-
1
tablespoon
unsalted butter
-
1
small
yellow onion, finely chopped
-
3
cloves
garlic, minced (about 1 tablespoon)
-
1
tablespoon
minced fresh ginger
The spices
-
1
tablespoon
garam masala
-
1
teaspoon
ground chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
ground turmeric
-
¼
teaspoon
ground cayenne
The sauce
-
1
8-ounce can
no salt added tomato sauce
-
1
14.5-ounce can
light coconut milk
-
¾
cup
frozen peas, no need to thaw
-
½
cup
plain nonfat Greek yogurt
For serving
-
to taste
prepared brown rice or homemade naan
-
for serving
fresh cilantro
Instructions
- Season the chicken with 1 teaspoon of kosher salt and set aside.
- Melt butter in a Dutch oven over medium heat and sauté the onion until soft.
- Add garlic, ginger, and spices, cooking until fragrant.
- Brown the chicken in the pot, stirring to coat with the spices.
- Stir in tomato sauce, coconut milk, and remaining salt, then simmer until chicken is cooked through.
- Add peas and let cool slightly before stirring in Greek yogurt.
- Serve warm with rice or naan and garnish with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
10g
Total carbohydrates
11g
Total protein
28g
Sodium
20mg
Cholesterol
79mg
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