Chicken tikka masala is one of my FAVORITE dishes. However, the super yummy versions available at Indian restaurants are far from healthy. It’s usually loaded with heavy cream and butter. I came across a light version on the Wanderlust Kitchen blog and decided to give it a try. It was a success! It didn’t taste quite as rich as what you’d get a restaurant, but it was still really good. The recipe serves four and each serving is about 450 calories if served with 3/4 cup of rice.
Healthy Chicken Tikka Masala
I made a few tweaks to the original recipe
- 1/2 Tbsp jarred ginger
- 4 cloves garlic, crushed
- 1 cup canned crushed tomatoes
- 1 cup canned unsweetened coconut milk
- 1 Tbsp cumin
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cardamom
- 1/2 Tbsp chili powder
- 1 lb boneless, skinless chicken breasts, cubed
- 1/2 cup fat free plain yogurt
Put everything except the yogurt into a slow cooker and stir well. Cook on high for 2.5 hours or on low for 6-8 hours.
Add yogurt to a medium size bowl and add 1 Tbsp of the sauce form the slow cooker. Stir well. Repeat, 1 Tbsp at a time, until you have incorporated most of the sauce into the yogurt. (It’s important to add just a small amount of sauce at a time. If you add too much, the yogurt will curdle.) Return the yogurt mixture to the slow cooker. Salt to taste.