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Chicken and Chickpea Tikka Masala

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About recipe

Skip the takeout and make this chicken chickpea tikka masala at home! Adding chickpeas provides extra fiber while creating a hearty, flavorful take on a takeout favorite.

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Ingredients (serves 1)

  • 1 inch knob ginger (about 1 tbsp), peeled and minced
  • 4 cloves garlic, peeled and minced
  • ½ large yellow onion, peeled and diced
  • 1 ½ pounds boneless, skinless chicken breast, cut into cubes
  • 1 ½ tbsp of garam masala spice blend
  • 2 tbsp olive oil
  • 1 ½ tsp paprika
  • 1 tsp salt
  • ¼ tsp cayenne
  • 1 tbsp tomato paste
  • 1 15 oz can chickpeas
  • 1 28 oz can crushed tomatoes
  • ½ cup plain, fat-free Greek yogurt
  • 1 tbsp lemon juice

Preparation

  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Meanwhile, toss chicken in 1 tbsp garam masala and 1 tsp salt. Add chicken to the skillet and cook until cooked through, for about 6-7 minutes. Once cooked, remove chicken from the pan and transfer it to a plate.
  2. In the same skillet used for the chicken, heat 1 tbsp of olive oil over medium-high heat. Add chopped onion, garlic, and ginger, and sauté for about 3 minutes.
  3. Stir in tomato paste, 1 tbsp garam masala, paprika, and cayenne. Then add crushed tomatoes and drained chickpeas. Cook until the mixture is hot, about 2 minutes.
  4. Return chicken to the pan and cook for about 1 minute. Turn off the heat and stir in Greek yogurt and lemon juice.

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