Chicken Tikka Masala
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Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
256 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Tikka Masala
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A healthy chicken tikka masala recipe made with easy-to-find ingredients. Not too spicy and filled with rich Indian-inspired flavors!
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Ingredients
- 1 ½ pounds chicken breast cut into bite-size pieces, boneless skinless
- 1 ½ teaspoons kosher salt divided
- 1 tablespoon butter unsalted
- 1 yellow onion finely chopped, small
- 3 garlic minced (about 1 tablespoon, large cloves
- 1 tablespoon ginger fresh, minced
- 1 tablespoon garam masala
- 1 teaspoon ground chili powder
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper use more if you like the dish spicy, ground
- 1 tomato sauce no salt added, 8-ounce can
- 1 coconut milk 14.5-ounce can, light
- ¾ cup peas no need to thaw, frozen
- ½ cup Greek yogurt plain, nonfat
- brown rice or Homemade Naan; for serving, prepared
- cilantro for serving, fresh
Instructions
- Season the chicken with 1 teaspoon kosher salt and set aside.
- In a Dutch oven or similar large, sturdy 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.
- 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.
- Add the tomato sauce, coconut milk, and remaining 1/2 teaspoon salt. Stir to combine.
- 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.
- Stir in the peas.
- 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). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.
Notes
- *Garam masala is a blend of many spices and is very important to the final flavor of the recipe. It is available in most grocery stores and can also be found online here.
- TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Rewarm chicken tikka masala in a Dutch oven on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the sauce may change, but the flavors will still be delicious.
- Adapted from my Instant Pot Chicken Tikka Masala.
Nutrition Information
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Serving
1(of 6)
Calories
256kcal
(13%)
Carbohydrates
11g
(4%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
79mg
(26%)
Potassium
664mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
528IU
(11%)
Vitamin C
13mg
(14%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 256kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Potassium | 664mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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