Chicken Tikka Masala

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can easily be multiplied and makes great leftovers. Serve over Brown Rice.

Ingredients

• 1 Tbsp olive oil
• 3 cloves garlic (minced)
• 1 Tbsp fresh ginger (peeled and minced)
• 2 large onions (sliced)
• 1 lb boneless, skinless chicken thighs (cut into 1/2 inch cubes)
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp turmeric
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• 1 lime (juiced)
• 1 15-ounce can no salt added diced tomatoes
• 2 cups no salt added vegetable stock
• 1 cup water
• 1 tsp honey
• 1/4 cup nonfat Greek style yogurt

Place the oil in a large skillet over medium high heat.

Add the minced garlic and cook for about 2 minutes. Stir frequently.

Add the ginger and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes. Stir frequently.

Add the coriander, cardamom, nutmeg, paprika, garam masala, turmeric, cayenne, salt, tomatoes, vegetable stock, lime juice, and water.

Stir and reduce the heat until the stew is simmering.

Cook, covered, for 45 minutes.

Let cool for about 5 minutes and fold in the yogurt.

Serve over brown rice.