Eat tikka masala without the guilt and the food hangover! Great for a leftover chicken and quick meals. Serve on basmati rice with some naan.

VicLizWal
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat; cook and stir jalapeno pepper and garlic until garlic is lightly cooked, 3 to 5 minutes.

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  • Mix salt, cumin, black pepper, cardamom, coriander, cinnamon, paprika, cloves, and nutmeg together in a bowl; stir into jalapeno pepper mixture until evenly coated. Stir in tomato sauce and tomato paste; lower heat and simmer for 20 minutes.

  • Pour milk into tomato mixture and stir in chicken; cook until chicken is heated through, about 5 minutes. Sprinkle cilantro over chicken mixture.

Cook's Notes:

For unhealthy version, add heavy cream instead of milk.

If your cardamom is seeds or your coriander are pods, lightly grind them up and put them into a tea ball.

Nutrition Facts

237 calories; 9.4 g total fat; 57 mg cholesterol; 1697 mg sodium. 15.6 g carbohydrates; 24 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/06/2018
I definitely recommend coconut milk and Kashmiri chile powder instead of jalapeno. This way there is more of a blended flavor and not chunks of jalapeno which I find annoying in many recipes not only Mexican food for which they may be intended. Roast your spices in a dry pan or with your onion to release their flavor. Read More
(3)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/06/2018
I definitely recommend coconut milk and Kashmiri chile powder instead of jalapeno. This way there is more of a blended flavor and not chunks of jalapeno which I find annoying in many recipes not only Mexican food for which they may be intended. Roast your spices in a dry pan or with your onion to release their flavor. Read More
(3)
Rating: 4 stars
06/06/2018
I definitely recommend coconut milk and Kashmiri chile powder instead of jalapeno. This way there is more of a blended flavor and not chunks of jalapeno which I find annoying in many recipes not only Mexican food for which they may be intended. Roast your spices in a dry pan or with your onion to release their flavor. Read More
(3)
Rating: 4 stars
08/01/2017
Very good! I used light coconut milk in place of the regular. Even the kids liked this. I recently made a 'regular' version of this for the first time which we all loved but this was great for something on the healthier side. I would make this again! Thanks for sharing.:) Read More
(1)
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