Chicken Tikka Masala isn't that easy to do and can be expensive and unhealthy in its take-out form. So I decided to make a re-engineered version that would be easier but retain some of the classic taste. I also had to use up some chicken that I had in the refrigerator and was trying to come up with something a little different from the usual fare in the hope that my husband wouldn't notice we were having chicken again. The whole process for the re-engineered version of Tikka Chicken takes under an hour and can be done on the stove top. No, it isn't classic, but it is quite good, reasonably nutritious, and far less expensive than take out. The Tikka Chicken is great over rice or naan.
Tikka Chicken -- Serves 4
1 1/4 pounds of boneless, skinless chicken breasts cut into 1-inch chunks
1/2 teaspoon of salt
1/2 teaspoon of garam masala
1/2 teaspoon of garlic powder
1/2 cup of plain fat-free yogurt
Sauce
1 teaspoon of canola oil
1 medium chopped onion
1 14-15 ounce can of diced tomatoes
1 1/2 teaspoons of garam masala
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1 teaspoon of sugar
1/2 teaspoon of grated or finely chopped fresh ginger
1/2 cup of plain fat-free yogurt
1/4 cup of chopped fresh cilantro
For the chicken, combine the chicken, salt, garam masala, garlic powder and yogurt and let them sit for at least 15 minutes. Coat a non-stick skillet with non-stick cooking spray and heat the skillet over medium-high heat until hot. Add the chicken/yogurt mixture and saute the chicken until it forms a brown crust--about 6-7 minutes. Yes, the yogurt will turn brown. Don't worry about it. Remove the chicken/yogurt mixture to a plate and add the canola oil and onion to the skillet. Saute the onion for a few minutes until it softens. Add the tomatoes, garam masala, garlic powder, salt, sugar, and ginger and stir everything well. Bring the mixture to a boil, reduce the heat to a simmer, and partially cover the skillet. Let the tomato sauce cook for 15 minutes, stirring it occasionally. Add the chicken back to the sauce and let it cook for a minute or two until done. Turn off the heat and stir in the yogurt and cilantro. Serve the chicken and sauce over rice or naan.
