Chicken & Celery Root Tikka Masala

Chicken & Celery Root Tikka Masala

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From: EatingWell Magazine, January/February 2016

In this 5-ingredient healthy recipe, celery root replaces traditional potatoes for an easy Indian-inspired chicken dinner with a creamy spiced tomato sauce. Pick your favorite jarred Tikka Masala sauce. Serve over brown basmati rice or with warm naan and steamed green beans.

Ingredients 4 servings

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  • 2 tablespoons canola oil, divided
  • 2 cups diced peeled celery root ( ½-inch; see Tip) or potato
  • 1¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 12- to 15-ounce jar Tikka Masala simmer sauce
  • 1 cup frozen peas, thawed


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  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add celery root (or potato) and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 tablespoon oil and chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add sauce; adjust heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8 to 10 minutes. Stir in peas and simmer for 1 minute more.
  • Make Ahead Tip: Refrigerate for up to 3 days.
  • How to Prep Celery Root 1) Top It: Cut off the stem (if any) and about ½ inch off the top of the root. 2) Tail It: Slice off the bottom so it will sit flat on the cutting board. 3) Shave It: Cut off thin slices of the knobby peel all the way around the root. 4) Prep It: Slice or chop, placing pieces in lemon water to prevent browning.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 437 calories; 27 g fat(6 g sat); 3 g fiber; 18 g carbohydrates; 31 g protein; 31 mcg folate; 106 mg cholesterol; 6 g sugars; 2 g added sugars; 1,202 IU vitamin A; 16 mg vitamin C; 97 mg calcium; 3 mg iron; 652 mg sodium; 477 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1½ vegetable, 3½ lean meat, 3 fat

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