Ww Chicken Tikka Masala
Transform your weeknight dinner with this delightful Weight Watchers-inspired Chicken Tikka Masala, a lighter take on the classic Indian dish that doesn’t skimp on flavor. Tender, marinated chicken breast is infused with the bold spices of garam masala, turmeric, cumin, and coriander before being simmered in a rich, tomato-based curry enhanced with light coconut milk. Perfectly balanced and incredibly aromatic, this quick and easy recipe is ready in under an hour, making it an ideal wholesome meal. Serve it with fluffy basmati rice and a sprinkle of fresh cilantro for a restaurant-quality experience at home. Bonus: It’s low in fat and high in protein, perfect for mindful eaters seeking healthy comfort food!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.75 cup Plain non-fat Greek yogurt
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 1 large Onion, finely chopped
- 14 ounces Crushed tomatoes
- 0.75 cup Light coconut milk
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
- 2 cups Cooked basmati rice (optional, for serving)
Instructions
In a bowl, combine Greek yogurt, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt. Add the cubed chicken and mix to coat. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 12 hours for deeper flavor.
Heat 1 tablespoon of olive oil in a large non-stick skillet or pan over medium heat. Add the marinated chicken and cook for 5-6 minutes until lightly browned. The chicken does not need to be fully cooked at this stage. Remove the chicken and transfer to a plate.
In the same pan, add the chopped onion and sauté for 5 minutes until soft and translucent. Add the minced garlic, grated ginger, and remaining spices (1 teaspoon garam masala, 1/2 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon cumin, and 1 teaspoon paprika). Cook for 1-2 minutes until fragrant.
Stir in the crushed tomatoes and bring the mixture to a simmer. Allow to cook for 5 minutes, stirring occasionally.
Reduce heat to low and add the light coconut milk. Stir to combine, then return the browned chicken to the pan. Cover and allow the curry to simmer for 15-20 minutes, or until the chicken is cooked through and the flavors meld together.
Taste and adjust seasoning, adding more salt if necessary.
Garnish with fresh cilantro, if desired, and serve hot with cooked basmati rice on the side.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 27.7 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 588 mg | 45% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
