CHICKEN TIKKA MASALA

Bulgur is a low calorie alternative to rice, and it has lots of fiber and protein, so I replaced Basmati rice with bulgur in this recipe to make it light and nutritious. I'm not big on Indian food but this version of chicken tikka masala speaks to my Turkish palate.

Chicken Tikka Masala

Ingredients:
1 store-bought rotisserie chicken
4 tbsp Patak's Original Tikka Masala curry paste
4 tomatoes 
1 cup Fage Total Greek Yogurt (Zero Fat)
2 cups bulgur
1 small onion
1 tbsp olive oil
Black pepper

Dice two tomatoes and one fourth of a small onion. Puree them using a hand/kitchen blender. Add a pinch of black pepper to taste. Heat one tablespoon olive oil in a pot. Add the sauce, two cups of bulgur and 3 cups of boiled water. Cook for about 20 minutes on medium heat or until tender.
Remove the skin from a store-bought rotisserie chicken and carve the breast meat. Break it into smaller pieces using your fingers. Mix one cup yogurt, two pureed tomatoes and four tablespoons of tikka masala curry paste. Add pieces of chicken and stir in a pan for 15 minutes over medium heat. Serve one cup of chicken tikka masala over one cup of bulgur pilaf.

Calories: 554 Protein: 56   Carbohydrates: 50    Fat: 15 Fiber: 10     Sodium: 920