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Ingredients

2 teaspoons olive oil 1 jalapeno pepper, minced, or more to taste 3 cloves garlic, minced 1 ½ teaspoons salt 1 ½ teaspoons ground cumin 1 ½ teaspoons ground black pepper 1 ½ teaspoons ground cardamom 1 ½ teaspoons ground coriander 1 teaspoon ground cinnamon 1 teaspoon paprika ½ teaspoon ground cloves ½ teaspoon ground nutmeg 1 (16 ounce) can tomato sauce ½ (6 ounce) can tomato paste ⅔ cup milk 3 cooked chicken breasts, diced 1 teaspoon chopped fresh cilantro

Nutrition Info

236.9 calories carbohydrate: 15.6 g cholesterol: 56.7 mg fat: 9.4 g fiber: 4.1 g protein: 24 g saturatedFat: 2.5 g servingSize: - sodium: 1697.1 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large saucepan over medium heat, cook and stir jalapeno pepper and garlic until garlic is lightly cooked, 3 to 5 minutes.
Mix salt, cumin, black pepper, cardamom, coriander, cinnamon, paprika, cloves, and nutmeg together in a bowl, stir into jalapeno pepper mixture until evenly coated. Stir in tomato sauce and tomato paste, lower heat and simmer for 20 minutes.
Pour milk into tomato mixture and stir in chicken, cook until chicken is heated through, about 5 minutes. Sprinkle cilantro over chicken mixture.

4 servings

Eat tikka masala without the guilt and the food hangover! Great for a leftover chicken and quick meals. Serve on basmati rice with some naan.