Easy Chicken Tikka Masala
This recipe has all the flavors of the restaurant favorite, but is much lower in fat and calories. Serve over basmati rice and with store-bought naan bread.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 lb. chicken breasts, cut into 1-inch cubes
1/2 cup Greek yogurt plus 1 teaspoon garam masala (optional)
salt and pepper, to taste
1 tablespoon olive oil
4 tablespoons butter
1 onion, diced
1-inch piece of ginger, grated*
2 cloves garlic, minced
1.5 cups (1 small can) crushed or pureed tomatoes
1 heaping tablespoon garam masala
1/4 teaspoon cayenne pepper
3/4 cup coconut milk or plain yogurt
Marinate the chicken in the yogurt, 1 teaspoon garam masala, and salt and pepper to taste for 20 minutes or overnight. This step is optional but recommended.
Heat 1 tablespoon olive oil plus 1 tablespoon butter in a large skillet or pot over medium-high heat.
If you did not marinate the chicken, season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.
Add remaining 3 tablespoons butter to pot and sauté onions and ginger until softened.
Add garlic and saute for approximately 1 minute, or until fragrant.
Add tomatoes, garam masala, cayenne pepper, and chicken.
Once heated, add coconut milk or yogurt.