Chicken Tikka Masala is typically made with chicken thighs, which is how I always made it before becoming more health-conscious. But, the flavors of the tikka sauce are so good that I didn’t notice the difference between the thigh and the healthier chicken breast.
I’m so happy with how this turned out, but part of me is disappointed that I couldn’t do this as a 0 Weight Watchers point recipe. The only two things contributing points this recipe are: a small amount of light butter to sauté the ginger and garlic; a scant amount of oil was needed to grill the chicken; and, skim milk is needed to provide a small amount of creaminess. The milk wasn’t entirely necessary, but removing it still didn’t get me to 0 Weight Watchers points per serving, so I left it in (4 points for butter and 1 point for oil / 6 servings).
This recipe isn’t as hard to make as it might seem. You can do the marinade the night before, and you can just buy the cauliflower rice if you want to save the time there. By the way, I didn’t season the rice because I wanted the Tikka to stand out.
As prepared, this is 216 calories per serving (6 servings) and loaded with protein (25 g), potassium (758 mg), and vitamin C (85% of your RDA).