My favorite dish, but homemade

I’ve had a container of garam masala in my spice cabinet for a while now and I’ve finally dusted it off and used it. It smells heavenly. I love chicken tikka masala, and I get it almost every time that we go out for Indian food. It was about time that I tried making it myself.

Chicken Tikka Masala

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  • 28 oz can of petite diced tomatoes
  • 6 oz can of tomato paste
  • 1 onion, minced
  • 4 cloves garlic, minced or pressed
  • 1 Tablespoon fresh ginger, minced
  • 2 Tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 Tablespoon salt
  • 1 Tablespoon dark brown sugar
  • 2 pounds boneless skinless chicken, cubed
  • 1/2 cup plain non-fat Greek yogurt
  • fresh cilantro, chopped (optional)

Combine everything except the yogurt in a crock pot for 3-4 hours on high or 6-8 hours on low. Stir occasionally.

Once finished, stir in yogurt and chopped cilantro. Reserve a bit of the chopped cilantro to go on top for garnish.

For me, this yielded about 7 1-cup servings of chicken with sauce. And it’s only 3 SP per serving!

I made brown rice (6 SP per cup, prepared) for my partner, but for me I made Green Giant Riced Cauliflower & Broccoli since that’s 0 SP. That way, I can use less brown rice for less points.

 

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