I am always looking for healthier versions of Indian food. This one turned out pretty good. It was not the super creamy take out version of tikka masala but it was still really good.
Quick Chicken Tikka Masala
Adapted from Well Eating
Ingredients
- 2 teaspoons garam masala spice
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup all-purpose flour
- 8 ounces chicken tenders
- 2 teaspoons canola oil, divided
- 3 cloves garlic, minced
- 1 small sweet onion, diced
- 2 teaspoons minced fresh ginger
- 1 15-ounce can diced tomatoes, undrained
- 2 tablespoons whipping cream
- 1/4 cup chopped fresh cilantro for garnish
Directions
- Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.)
- Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
- Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
Weight Watchers Points Plus = 6
with 1/2 cup uncooked brown rice = 11
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