Chicken Tikka Masala
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Cooking rice to serve with this dish? Consider cooking up a large batch so that subsequent meals come together more quickly. Refrigerate cooked rice up to 4 days.
Ingredients
Uncooked boneless skinless chicken breast
1¼ pound(s), cut into 3/4-inch cubes
Table salt
¾ tsp
Canola oil
2 tsp
Uncooked onion
1 small, chopped
Serrano chili pepper
½ item(s), stemmed and seeded
Garlic
3 clove(s), finely chopped
Fresh ginger
1 tsp, minced and peeled
Water
½ cup(s)
Canned tomato puree
½ cup(s)
Garam masala
½ tsp
Ground turmeric
¼ tsp
Sugar
½ tsp
Half and half cream
⅓ cup(s)
Cilantro
6 sprig(s), for garnish
Instructions
1
Sprinkle chicken with ¼ teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Add half of chicken and cook, stirring frequently, until lightly browned, about 5 minutes. Transfer to plate. Repeat with remaining chicken.
2
Meanwhile, combine onion, serrano, garlic, ginger, and water in blender and puree. Return chicken to skillet. Pour onion mixture over chicken and bring to boil. Stir in tomato puree, garam masala, turmeric, sugar, and remaining ½ teaspoon salt. Reduce heat and simmer, partially covered, until flavors blend, 6–8 minutes. Stir in half-and-half; remove from heat and sprinkle with cilantro.
3
Serving size: ¾ cup
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