Curry Stand Chicken Tikka Masala

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Curry Stand Chicken Tikka Masala

A macro-friendly chicken tikka masala with tender chicken in a flavorful, creamy tomato and coconut sauce.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Indian

Keyword: chicken, chicken tikka masala, high protein, macro-friendly

Servings: 100 g

Calories: 131kcal

Author: MacroRx+

Ingredients

Spice Base

3 Tbsp ghee (clarified butter)
2 onions finely chopped
8 cloves garlic minced
2 Tbsp ground cumin
2 tsp salt
2 tsp ground ginger
2 tsp cayenne pepper Medium heat - add more or less as desired
1 tsp ground cinnamon
1/2 tsp ground tumeric

Finalizing Tikka Masala Base

30 fl oz tomato sauce
16.9 fl oz coconut milk
4 tsp paprika
16 drops liquid stevia extract

Chicken

1500 g chicken breasts/tenderloins diced
1 tsp curry powder
1 tsp salt

Metric - US Customary

Instructions

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

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.

Nutrition