We love Indian food….this is DEFINITELY going on my list to try this week! I love cooking and trying new healthy recipes! This one was developed by our partnership with the Culinary Institute of America so I know it’ll be delish. Let me know if you are going to try it too!
Chicken Tikka Masala
¾ lb. boneless skinless chicken thighs, cubed
⅛ tsp salt
1½ tsp tikka masala or tandoori masala spice mix
2 scallions, trimmed and minced
1½ cups canned diced tomatoes
½ cup water
3 tbsp sour cream
1 cup cauliflower rice
2 tbsp fresh cilantro, chopped
Toss the cubed chicken with the salt, tikka masala (or tandoori masala) spice mix and scallions.
Add the tomatoes and water to a saucepan and bring to a boil. Add the seasoned chicken and gently return to a boil, stirring frequently.
Simmer for about 15 minutes without a lid, allowing the tomatoes to reduce into a thick sauce. Stir occasionally and if needed, add more water during cooking.
Once sauce is thick, add the sour cream and mix well; set aside.
To cook the cauliflower rice, microwave the cauliflower rice in a microwave-safe bowl for 5 to 6 minutes. Alternatively, the cauliflower can be spread on a parchment-lined sheet pan and baked in the oven at 425°F for 20 minutes or sautéed for 3 to 4 minutes in a nonstick skillet.
For each serving, arrange ½ cup of cauliflower rice on a plate and top with about 1¾ cups of the chicken tikka masala. Garnish with 1 tablespoon of cilantro.
Tip: For a thicker sauce, puree the tomatoes in their juices.
Note: The color of the dish may vary depending on which spice mix you choose to use.
Makes 2 servings (1 lean, 3 green, 3 condiments per serving).
Nutrition Per Serving: 290 calories, 38g protein, 11g carb, 10g fat