This homemade version of tikka masala will knock your socks off not only because the flavors are spot-on, but it’s also been lightened up to make for a healthy dinner for the start of the new year!
We love Indian food, how about you? Until I found this recipe, we always used a tikka masala pre-made mix from the International foods isle at our grocery store. Not that there’s anything wrong with that, they’re super tasty, but I longed for a recipe I could make from scratch.
After perusing around some of my favorite food blogs, I found this recipe by Carrian at Oh Sweet Basil. It was just what I was looking for! I made some tweaks to add chicken and lighten it up and boy was I happy with the end result! The flavors were spot-on and I loved how it included my new favorite, roasted sweet potatoes. They not only added some “heft” to the meal, but also all the healthy goodness that sweet potatoes provide (hello Vitamin C and fiber!).
- 2 sweet potatoes, peeled and diced (1/2")
- 1 Tbs. olive oil
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 Tbs. butter
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 tsp. coriander
- 1 tsp. cumin
- 1 tsp. garam masala
- 1 tsp. paprika
- ¼ tsp. ginger
- ½ tsp. salt
- 1 (14.5 ounce) can tomato sauce (no salt)
- ¾ cup light coconut milk
- ½ cup 2% milk
- 2 cups chicken, cooked and diced or shredded
- Pre-heat oven to 425 degrees. Line a large jelly roll pan with foil and spray with cooking spray.
- Add the sweet potatoes and drizzle with 1 Tbs. olive oil and then a sprinkle of salt and pepper. Roast sweet potatoes for about 20 minutes, flipping after 10, until golden brown. Add chickpeas for the last 5 minutes and then set aside.
- In a large skillet or dutch oven, melt the butter over medium heat. Add the garlic and then jalapeño. After a minute, stir in the seasonings (*see note below). Cook for an additional minute, until spices become fragrant.
- Add the tomato sauce and simmer for about 15 minutes, until slightly thickened. Then stir in the coconut milk, regular milk and cooked chicken. Cook for an additional 10 minutes, until chicken and sauce mixture is heated through.
- Stir in the sweet potato/chickpea mixture and serve!
*Recipe Adapted from Oh Sweet Basil