I’ve wanted to make Chicken Tikka Masala for a while now since it’s one of my favorite Indian dishes. The version you get in restaurants is usually good but often very heavy. So I started with this lighter recipe from Skinnytaste, and made just a few changes. I kept the overall combination of spices which created a flavor that seemed authentic to me, and not too spicy. The combination of tomatoes and spices also gave the dish a rich color.
I really wanted to see if I could prevent the yogurt from curdling, so I let the masala cool for about 5-10 minutes before stirring it in. The yogurt still curdled a bit, probably from the acidic tomatoes. It didn’t matter one bit though, I really liked this dish and am happy to enjoy it right at home!
Chicken Tikka Masala
1 T canola oil
1 large Vidalia onion, peeled and diced
1 T garlic ginger paste
1 T cumin
1 T garam masala
1 t turmeric
2 t chili powder
1 (14 oz.) can diced tomatoes in juice
1/2 c. water
1/2 c. skim milk
5 boneless, skinless chicken thighs, cut into bite sized pieces
6 oz. plain nonfat Greek yogurt
Heat oil in a large frying pan. Saute onion on medium-low heat until golden brown, about 15-20 minutes. Add garlic ginger paste and stir for 1 minute. Add spices and stir for 1 minute. Add tomatoes, water, and milk, and simmer for 5-10 minutes. Add chicken pieces, cover, and simmer until chicken is cooked through. Remove from heat and allow to cool for 5-10 minutes. Stir in yogurt and serve.
-Lightly adapted from Skinnytaste