Ingredients
- 6 oz chicken breast, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons tikka masala spice blend
- 1 tablespoon tomato paste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, chopped
- 1 cup canned diced tomatoes
- 1/4 cup heavy cream (or coconut cream for a dairy-free option)
- 1 tablespoon cooking oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Nutritional Information
- Calories: 450
- Protein: 30g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 5g
- Micronutrients: Provides vitamin A, vitamin C, vitamin D, vitamin K, potassium, and magnesium.
Preparation
- In a bowl, combine plain Greek yogurt, tikka masala spice blend, and tomato paste. Add chicken pieces and marinate for at least 30 minutes.
- Heat cooking oil in a skillet over medium heat. Add chopped onion and sauté until golden brown.
- Add minced garlic, grated ginger, and chopped green chili. Sauté until fragrant.
- Add marinated chicken pieces (along with the marinade) to the skillet. Cook until chicken is browned on all sides.
- Stir in canned diced tomatoes and simmer for 10-15 minutes until chicken is cooked through and sauce is thickened.
- Stir in heavy cream (or coconut cream) and season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve hot with cooked basmati rice for a delicious and satisfying dinner.
