Chicken Tikka Masala

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2 1/2 teaspoons garam masala

1/4 teaspoon salt

1/4 teaspoon turmeric

1 packet Medifast Parmesan Cheese Puffs, crushed

2 ¼ pounds boneless, skinless chicken breast cut into chunks

4 teaspoons canola oil, divided

3 cloves garlic, minced

2 teaspoons minced fresh ginger

1 28-ounce can plum tomatoes, in-drained

¼ cup low fat Greek yogurt

½ cup chopped cilantro


1. Stir together garam masala, salt and turmeric in a small dish. Place Cheese Puff crumbs in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the Cheese Puff crumbs. (Reserve the remaining spice mix and 1 tablespoon of the remaining Cheese Puff crumbs.)

2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

3. Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon cracker crumbs and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened, 3 to 5 minutes.

4. Stir in yogurt. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro. Serves 4 - full lean, 1 1/2 greens, 3 condiments, 1 healthy fat, 1/4 Medifast meal replacement.

Bon Appetit!

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