This Curry Stand Chicken Tikka Masala is packed with flavor while keeping the calories and macros easy to work into your day. Tender chicken is simmered in a creamy tomato and coconut sauce seasoned with cumin, ginger, cayenne, cinnamon, turmeric, paprika, and curry powder.
Serve it over cauliflower rice for a lighter option, or pair it with quinoa or steamed rice when you want to add more carbohydrates to the meal.
This MacroRx+ recipe was adapted from the Curry Stand Chicken Tikka Masala Sauce recipe originally published on Allrecipes.
For easy macro tracking, the nutrition information below is provided per 100 g of the finished recipe. Simply weigh your cooked portion and use the corresponding nutrition information for the amount you eat.
Curry Stand Chicken Tikka Masala
A macro-friendly chicken tikka masala with tender chicken in a flavorful, creamy tomato and coconut sauce.
Ingredients
Method
- Heat ghee in a large Dutch oven or stockpot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook just until fragrant, about 1 minute. Then, stir in all the spices except for paprika: cumin, salt, ginger, cayenne pepper, cinnamon and turmeric. Mix in with the onions and fry for about 2 minutes until fragrant.3 Tbsp ghee (clarified butter), 2 onions, 8 cloves garlic, 2 Tbsp ground cumin, 2 tsp salt, 2 tsp ground ginger, 2 tsp cayenne pepper, 1 tsp ground cinnamon, 1/2 tsp ground tumeric
- Stir tomato sauce into the spiced onion mixture and bring to a boil, then reduce heat to low. Simmer the sauce for about 10 minutes. Then add in the coconut milk, paprika, and liquid stevia. Bring sauce back to a simmer and cook for about 10-15 minutes, stirring often.30 fl oz tomato sauce, 16.9 fl oz coconut milk, 4 tsp paprika, 16 drops liquid stevia extract
- Season the diced chicken with the curry powder and salt. Spray a thin layer of cooking spray to a nonstick pan and heat over medium heat. Add to the hot pan and sear chicken until lightly browned but still pink inside, about 3 minutes. Transfer chicken and any juices into the sauce, and simmer until no longer pink, about 30 minutes.1500 g chicken breasts/tenderloins, 1 tsp curry powder, 1 tsp salt
Nutrition
Notes
Nutrition information is calculated per 100 g of the finished recipe for easy calorie and macro tracking. Weigh your portion after cooking for the most accurate tracking.
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