Chicken Tikka Masala

Chicken Tikka Masala
Recipe adapted from My Bizzy Kitchen
Makes 4 Servings

1 pound boneless, skinless chicken breast, diced
6 oz. Nonfat, Plain Greek Yogurt, divided (Fage 0%)
1 tbsp lemon juice
4 tsp ground cumin, divided
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp table salt
1 tbsp light canola butter
1 tsp minced garlic, jarred
2 tsp paprika
1/4 tsp curry powder
6 dried red chiles
1 14-oz. can tomato sauce
1 small jalapeno, cut in half, seeded and finely diced
1/4 tsp Sriracha Chili Sauce
3 cups rice

Mix 3 ounces of yogurt with chicken, lemon juice, 2 tsp. cumin, cinnamon, cayenne, salt and pepper. Let sit for an hour. Melt butter and add jalapeno pepper. Cook for about 5 minutes. Add remaining 2 teaspoons cumin, paprika, garlic, curry powder, sriracha sauce and stir for 2 minutes, until fragrant. Add chicken and cook for five minutes. Add tomato sauce and chiles and simmer for 15 minutes until chicken is fully cooked. While simmering, cook rice per package instructions. Remove chicken from heat, stir in remaining 3 ounces of Greek yogurt. Divide rice into four servings. Top with chicken and garnish with cilantro.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: So this was the most involved Indian recipe I've ever made in the fact that I felt like I was using real Indian ingredients- I had to go to an Indian grocer for the red chiles! The recipes makes a lot of sauce - easily enough for each serving to have 3/4 cup. I liked how much it made, and it wasn't soup, but it wasn't thick either - perfect really! The yogurt mix in at the end really cooled it down, but it was still very spicy! We have decided that this is my best Indian recipe ("by far" Austin said - I tried to not be offended. hehe). There isn't one thing I would change and can't wait to eat it again - it even reheated VERY well at lunch today! So if you're up for thick red curry with a kick - go for this dish!