Chicken Tikka Masala

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 757kcal

Ingredients

Masala Paste

  • 2 TBSP Onion minced or grated
  • 2 cloves Garlic grated
  • 1 tsp Fresh ginger grated
  • 1 tsp Ground cinnamon
  • 1/2 tsp Chili powder
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Ground cumin
  • 1 TBSP Lemon juice
  • pinch Cayenne pepper (optional)

Chicken

  • 8 oz Chicken breast boneless skinless diced into bite-sized pieces
  • 1/4 cup Greek yogurt
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Tomato paste
  • 1/4 cup Heavy cream
  • 1/2 cup Chicken broth (as needed)
  • 1 TBSP Fresh cilantro for garnish
  • 2 Naan bread
  • Salt to taste
  • Black pepper to taste

Rice

  • 1/2 cup Basmati rice rinsed

Coconut Water

  • 24 oz Coconut water
US Customary - Metric

Instructions

  • Prep all ingredients as instructed above.
  • Make the masala paste by combining the onion, garlic, ginger, cinnamon, chili powder, turmeric, cumin, lemon juice, and cayenne pepper (if using) in a small bowl.
  • In a separate bowl, combine the chicken with the Greek yogurt and half of the masala paste. Mix well, cover, and refrigerate while preparing the rice.
  • Rinse the basmati rice under cold water and drain thoroughly. In a saucepan, cook the rice according to package directions. Once cooked, fluff with a fork and season with salt and pepper to taste. Cover and keep warm.
  • Heat a nonstick pan over medium-high heat. Add olive oil and brown the marinated chicken pieces on all sides. Remove the chicken from the pan and set aside.
  • In the same pan, add the remaining masala paste and stir for 1 minute. Add tomato paste and the browned chicken. Simmer for 10 minutes until the chicken is cooked through to an internal temperature of 160°F (71°C).
  • Stir in the heavy cream and season with salt and pepper. Simmer until the sauce thickens and becomes creamy. Gradually add chicken broth if needed to adjust consistency.
  • Warm the naan in a nonstick pan over medium heat until soft and lightly browned. Cut into wedges for serving.
  • Serve the chicken tikka masala over rice and garnish with chopped cilantro. Serve with naan and a chilled glass of coconut water. Enjoy!

Nutrition

Calories: 757kcal | Carbohydrates: 87g | Protein: 39g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1223mg | Potassium: 1554mg | Fiber: 7g | Sugar: 15g | Vitamin A: 767IU | Vitamin C: 16mg | Calcium: 218mg | Iron: 3mg

Chicken Tikka Masala

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2
Calories 757 kcal

Ingredients
 
 

Masala Paste

  • 2 TBSP Onion minced or grated
  • 2 cloves Garlic grated
  • 1 tsp Fresh ginger grated
  • 1 tsp Ground cinnamon
  • 1/2 tsp Chili powder
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Ground cumin
  • 1 TBSP Lemon juice
  • pinch Cayenne pepper (optional)

Chicken

  • 8 oz Chicken breast boneless skinless diced into bite-sized pieces
  • 1/4 cup Greek yogurt
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Tomato paste
  • 1/4 cup Heavy cream
  • 1/2 cup Chicken broth (as needed)
  • 1 TBSP Fresh cilantro for garnish
  • 2 Naan bread
  • Salt to taste
  • Black pepper to taste

Rice

  • 1/2 cup Basmati rice rinsed

Coconut Water

  • 24 oz Coconut water

Instructions
 

  • Prep all ingredients as instructed above.
  • Make the masala paste by combining the onion, garlic, ginger, cinnamon, chili powder, turmeric, cumin, lemon juice, and cayenne pepper (if using) in a small bowl.
  • In a separate bowl, combine the chicken with the Greek yogurt and half of the masala paste. Mix well, cover, and refrigerate while preparing the rice.
  • Rinse the basmati rice under cold water and drain thoroughly. In a saucepan, cook the rice according to package directions. Once cooked, fluff with a fork and season with salt and pepper to taste. Cover and keep warm.
  • Heat a nonstick pan over medium-high heat. Add olive oil and brown the marinated chicken pieces on all sides. Remove the chicken from the pan and set aside.
  • In the same pan, add the remaining masala paste and stir for 1 minute. Add tomato paste and the browned chicken. Simmer for 10 minutes until the chicken is cooked through to an internal temperature of 160°F (71°C).
  • Stir in the heavy cream and season with salt and pepper. Simmer until the sauce thickens and becomes creamy. Gradually add chicken broth if needed to adjust consistency.
  • Warm the naan in a nonstick pan over medium heat until soft and lightly browned. Cut into wedges for serving.
  • Serve the chicken tikka masala over rice and garnish with chopped cilantro. Serve with naan and a chilled glass of coconut water. Enjoy!

Nutrition

Calories: 757kcalCarbohydrates: 87gProtein: 39gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 114mgSodium: 1223mgPotassium: 1554mgFiber: 7gSugar: 15gVitamin A: 767IUVitamin C: 16mgCalcium: 218mgIron: 3mg
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