High-Protein Chicken Tikka Masala
A healthy, high-protein Chicken Tikka Masala made with tender marinated chicken, warm spices, and a creamy tomato sauce. Easy to make in the pressure cooker or slow cooker and perfect for meal prep or a flavorful weeknight dinner.
Servings: 6 servings
Equipment
Ingredients
- 2 1/2 pounds boneless, skinless chicken breast
- 1 tablespoon lemon juice
- 3 tablespoons plain non fat Greek yogurt
- 1 tablespoon flake salt
- 1 tablespoon kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ teaspoon garam masala
- 1 tablespoon ginger powder
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 2 medium yellow onion diced (300g)
- 2 tablespoons tomato paste
- 1½ cups tomato puree
- ½ cup heavy cream
- 2 tablespoons kasoori methi dried fenugreek leaves
Instructions
- Dice up the chicken into bite size pieces. Place in a bowl or ziplock bag along with the lemon juice, Greek yogurt, and all the spices. Let it marinate 30-60 minutes.
- In your pressure cooker or over the stove, heat up the olive oil. Add the onions and a pinch of salt. Cook about 5 minutes, or until the onions are translucent.
- Turn off the heat and stir in the tomato paste. If pressure cooking, stir in 1/2 cup of water as well. If slow cooking, transfer the cooked onions and tomato paste to the slow cooker.
- Pour in the tomato puree, and layer in the marinated chicken. No need to stir the puree and chicken into the onions.
- Pressure cook on high 15 minutes, or slow cook on high 4 hours or low 6-8 hours.
- Stir in the heavy cream and fenugreek leaves. Serve over the top of rice, veggies, or naan bread.
- Store in airtight containers. Reheat in the microwave 2-3 minutes.
Notes
- Find these in both MyFitnessPal and MacrosFirst app by searching the food database for, “Stay Fit Mom Chicken Tikka Masala.”
Nutrition
Serving: 330g (1 cup) | Calories: 297kcal | Carbohydrates: 11.7g | Protein: 40.5g | Fat: 11.4g | Fiber: 1.8g