Skinny Chicken Tikka Masala

I'm not sure exactly what's in "non-skinny" chicken tikka masala, but this seemed like a decent version of this dish. Any time I can find homemade versions of Indian (and other varied ethnic) dishes that I can introduce to my 6-year-old and that he ends up liking, the more excited I get about being able to go out to Indian (and other varied ethnic) restaurants as a family. Then again, if I keep finding such good recipes for these dishes, we'll probably just end up eating more often at Mom's Diner. A little more work for me, but a lot cheaper and healthier, no?

Skinny Chicken Tikka Masala
Courtesy of Gina's Skinny Recipes



2 tsp canola oil or you could use butter
1 small onion, minced
1 tablespoon fresh ginger, grated
3 cloves garlic, crushed
1 1/2 cups crushed tomatoes
4 ounces (1/2 cup) fat free yogurt
1/2 cup 1% milk
1 tablespoon cumin
1 tablespoon garam masala
1 teaspoon turmeric (optional)
1/2 tablespoon chili powder
Salt to taste
16 ounces (2 boneless) chicken breasts, cut into bite sized pieces
4 tablespoon fresh cilantro (or to taste)

Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.

Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 - 15 minutes or until cooked through. Add a generous amount of chopped cilantro and serve with basmati rice or naan.