Healthy Indian Chicken Tikka Masala

• 1 lb boneless skinless chicken breast

• 1 cup plain Greek yogurt

• 2 tbsp lemon juice

• 2 cloves garlic, minced

• 1 tbsp grated ginger

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp ground cinnamon

• 1 tsp chili powder

• 1 tsp ground turmeric

• Salt to taste

• Black pepper to taste

• 2 tbsp olive oil

• 1 large onion, diced

• 1 (14 oz) can of crushed tomatoes

• 1 (6 oz) can of tomato paste

• 1 cup low-sodium chicken broth

• 1 cup light coconut milk

• 1/2 cup chopped cilantro

• Cooked brown rice, for serving

1. Cut the chicken breast into bite-sized chunks and place them in a large bowl.


2. In the same bowl, combine Greek yogurt, lemon juice, half the minced garlic, half the grated ginger, cumin, paprika, cinnamon, chili powder, turmeric, salt, and black pepper.


3. Mix well until the chicken is thoroughly coated with the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.


4. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.


5. Add the remaining garlic and ginger to the skillet and cook for another minute until fragrant.


6. Increase heat to medium-high and add the marinated chicken pieces, discarding any excess marinade.


7. Cook the chicken until it's browned on all sides and nearly cooked through.


8. Reduce the heat to medium, and stir in the crushed tomatoes and tomato paste until well combined.


9. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes.


10. Stir in the coconut milk and simmer for an additional 5 minutes, or until the sauce has thickened and the chicken is cooked through.


11. Taste and adjust seasoning with salt and black pepper if necessary.


12. Garnish with chopped cilantro just before serving.


13. Serve the Chicken Tikka Masala over cooked brown rice.