Discover our Chicken Tikka Masala recipe, simple to make and bursting with flavours! The spices and tomato sauce, softened by yogurt, combine to offer you a delicious weeknight dinner, perfect for leftovers.
Ingredients
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22 ml (1 ½ tbsp) garam masala
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15 ml (1 tbsp) chili powder
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5 ml (1 tsp) turmeric
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2.5 ml (½ tsp) cumin
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4 chicken breasts, cubed
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7 ml (½ tbsp) olive oil
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3 garlic cloves, finely chopped
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1 yellow onion, chopped
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2 zucchinis, cubed
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2 red bell peppers, cubed
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15 ml (1 tbsp) fresh ginger, finely chopped
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1 can (540 ml) brown lentils, rinsed and drained
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1 can (398 ml) tomato sauce
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60 ml (¼ cup) tomato paste
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15 ml (1 tbsp) maple syrup (or honey)
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Salt and pepper, to taste
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125 ml (½ cup) 2% plain Greek yogurt (or light coconut milk)
Preparation
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In a small bowl, mix the spices together. Use half to coat the chicken. Set aside.
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In a large skillet, heat the oil and add the chicken, garlic, and onion. Brown for 2 minutes, then add the zucchinis, bell peppers, and ginger. Cook until the chicken is almost fully cooked. Add the remaining ingredients except for the yogurt and simmer for 15-20 minutes over low-medium heat.
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Add the Greek yogurt near the end of the cooking time and mix well. Serve over rice or with naan bread.
Notes
Keeps for 3-5 days in an airtight container in the refrigerator or 3 months in the freezer.
