Description
I love the flavor of this gluten-free chicken tikka masala and I like the health benefits from the greek yogurt and this recipe isn't too hard. This recipe uses Greek yogurt, coconut milk *, and chickpeas.
Ingredients
Scale
- 1 cup Greek Yogurt (I’m addicted to Chobani. Hands down; it performs the best. Guaranteed.)
- 1/2 Lime (juiced)
- 4 tsp Cumin (divided)
- 1 tsp Cinnamon
- 2 tsp Cayenne Pepper
- 2 tsp Paprika
- 2 tsp Black Pepper
- 2 tsp Ground Ginger
- 6 tsp Real Salt * (divided)
- 2 Chicken Breasts (cubed - about 1 pound)
- 1 15 ounce Can Chickpeas (rinsed and drained, optional)
- 12 oz Tomato Paste
- 1 13.5 ounce Can Coconut Milk *
- 1 Tbsp Butter
- 3 Cloves Garlic (chopped)
- 1 Poblano Pepper (diced)
- 2 Tbsp Maple Syrup * (or Brown Sugar if you don't want it to be Clean Eating)
Instructions
- Mix greek yogurt, lime juice, ½ cumin, cinnamon, cayenne, black peppers, ginger and ½ salt for chicken marinade.
- Add chicken cubes and marinade in refrigerator for 1-24 hours.
- Discard marinade and cook chicken in a skillet over medium heat until cooked through.
- Meanwhile, melt butter in saucepan and add peppers, brown sugar and garlic. Sauté while adding remaining cumin, paprika, and salt.
- Add tomato paste and coconut milk.
- Reduce heat to low, add chicken and chickpeas and simmer until sauce thickens.
- Serve with or over rice. You can also eliminate the chicken and double the chickpeas for a hearty vegetarian option. YUM!
Keywords: healthy, easy, flavorful