Welcome...

We decided that it would be nice to have another place where I can post recipes, meal plans and shopping lists. I know we are all looking for easy, yummy and healthy meal ideas. Here I will post new recipes I've tried, old classics and all the recipe info will be here, including nutrition facts. So to start us off here is our latest yummy recipe that we tried last week. Do you like Indian food? Well we do, and if you're not sure give this a try! It did not disappoint. If you're the only person in your family that you think will like it, then you might want to make this in a smaller batch or maybe freeze in individual portions to pull out and cook for a quick lunch/dinner. This version is for an Instant Pot, but theres also instructions to make in your slow cooker. This recipe is packed with protein as well!

CHICKEN TIKKA MASALA

adapted from savorytooth.com

Prep Time 20 minutes

 Cook Time 20 minutes

 Servings 4 servings

 Calories 460 kcal

Ingredients

For marinating the chicken:

• 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
• 1 cup plain 2% fat greek yogurt 7 ounces (I used fat free greek yogurt)
• 1 tablespoon garam masala
• 1 tablespoon lemon juice
• 1 teaspoon black pepper
• 1/4 teaspoon ground ginger

For the sauce:

• 15 ounces canned tomato sauce or puree
• 5 cloves garlic minced
• 4 teaspoons garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon cayenne
• 1 cup half & half 

For serving:

• basmati rice
• naan (Flat bread, you can find in the bakery section of most stores)
• freshly chopped cilantro

Instructions

1. Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
2. Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
3. Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.
4. Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
5. Serving: Serve with basmati rice or naan. Garnish with cilantro.

Nutrition Notes

This recipe yields 12.5 g net carbs per serving. Nutrition information does not include rice or naan.

Nutrition Facts Per Serving

Calories 460
Total Fat 27g	41%
Saturated Fat 17g	85%
Trans Fat 0g
Cholesterol 171mg	57%
Sodium 970mg	40%
Potassium 320mg	9%
Total Carb 19g	6%
Dietary Fiber 6.5g	26%
Sugars 6g
Protein 32g

Vitamin A 40% · Vitamin C 33% · Calcium 7% · Iron 10% IInstructions for Slow Cooker Pat chicken breasts dry with paper towels and chop into bite-sized chunks about 1/2 to 1 inch in size. Combine all marinade ingredients except the chicken in a bowl and mix well. Add chicken chunks and coat with the marinade. Refrigerate for at least 1 hour. Heat a pan over medium-high heat. Add chicken chunks along with any marinade sticking to them, and saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Remove the pan from heat. Add all sauce ingredients except the cream to the slow cooker and stir to mix. Add chicken chunks (leaving its drippings in the pan) and stir with the sauce. Cover and cook on high for 2 hours. Uncover to add heavy cream to the slow cooker, stirring it in until the sauce turns light orange. Serve with naan or rice, and optionally garnish with chopped cilantro.