In just 30 minutes, you can make a healthy Indian dish that’s ready to serve.
Courtesy of Amanda Riva of The Hot Plate.
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Tbsp canola oil
medium Spanish onion, thinly sliced
clove garlic, minced
boneless skinless chicken thighs, chopped
cup non-fat Greek yogurt
cup tikka masala paste
cilantro, for serving
basmati rice, for serving
In a large skillet, heat canola oil over medium heat. Add chicken pieces and cook until just browned, about 5 minutes.
Add onion and garlic and sauté for 5 minutes. Stir in tikka masala paste and yogurt; simmer for 15 minutes until chicken is cooked through.
Serve on basmati rice with a sprinkling of fresh cilantro.