Skinny Chicken Tikka Masala

• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Cinnamon
• 1 teaspoon Turmeric
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Coriander
• 1/4 teaspoons Ground Cloves
• 4 Tablespoons Canola, Sesame Or Sunflower Oil
• 1 pound Skinless, Boneless Chicken Breasts, Fat Trimmed And Cubed
• 1 Small Onion, Diced
• 3 cloves Garlic, Minced
• 4 Small Carrots, Diced
• 1 Jalapeno Pepper, Stem And Seeds Removed, Finely Diced
• 12 ounces, weight Frozen Chopped Cauliflower Florets, Thawed
• 1- 1/2 Tablespoon Tomato Paste
• 15 ounces, weight Canned Diced Tomatoes
• 1/2 cups Coconut Milk
• Salt And Freshly Ground Black Pepper

1. For the garam masala: Into a bowl, add all the spices listed above for the garam masala.
2. Stir until well combined, and set aside.
3. For the tikka masala: Heat 1 tablespoon of the oil in a large saute pan over medium-high heat.
4. Season the chicken cubes with a pinch of salt and pepper, add them into the hot pan and saute the chicken until golden brown, about 5-7 minutes.
5. Transfer chicken to a bowl, cover with foil and set aside.
6. Add the remaining 3 tablespoons oil to the pan along with the onion and garlic and cook until veggies are softened, about 1-2 minutes.
7. Add the carrots and jalapeno and cook until softened, about 5 minutes.
8. Add the chicken back in, along with the thawed cauliflower, tomato paste, and the whole batch of garam masala.
9. Stir until spices are well combined.
10. Season with salt and pepper.
11. Add the chopped tomatoes, simmer until tomatoes are warmed through and season to taste with salt and pepper.
12. Turn off the heat and add coconut milk.
13. Stir until well combined.
14. Serve over brown rice.

paprika, ground cumin, cinnamon, turmeric, ground ginger, ground coriander, ground cloves, sunflower oil, chicken breasts, onion, garlic, carrots, pepper, cauliflower, tomato paste, tomatoes, coconut milk, salt

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-tikka-masala/ (may not work)