For my birthday, I begged my husband – the head chef in our household – to make me some tasty Indian food. And he did.

In a matter of an hour, the man whipped up a super-easy but scrumptious chicken tikka masala (a tangy, tomato-based sauce), some Bombay spiced potatoes and naan that tasted like they came right out of the Indian restaurant down the street.

Chicken tikka masala, bombay potatoes and naan

The naan came out of the bakery at our local Giant; the bombay potatoes came out of a box (microwave and you’re good to go), also from the Giant. Here’s how he made some to-die-for tikka masala that only tastes super-fattening (the sauce only has 9 grams of fat per serving and about 120 calories):

You need:

4 boneless, skinless chicken breasts

1 jar Patak’s Tikka Masala cooking sauce

1 tbsp olive oil

Directions:

Heat 1 tbsp olive oil in frying pan. Cut chicken into pieces and saute until almost cooked. Add jar of tikka masala cooking sauce. Let simmer for about 10 minutes, then serve over basmati rice.