Chicken Tikka Masala

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 902kcal

Ingredients

For the masala paste

  • 2 tbsp Onion minced or grated
  • 2 cloves Garlic grated
  • 1 tsp Fresh ginger grated
  • 1 tsp Ground cinnamon
  • ½ tsp Chili powder
  • ½ tsp Ground turmeric
  • ½ tsp Ground cumin
  • 1 tbsp Lemon juice
  • 1 pinch Cayenne pepper (optional)

For the chicken

  • 8 oz Chicken breast boneless skinless diced into bite-sized pieces
  • ¼ cup Greek yogurt
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Tomato paste
  • ¼ cup Heavy cream
  • ½ cup Chicken broth (as needed)
  • 1 tbsp Fresh cilantro for garnish
  • 2 Naan bread
  • Salt
  • Black pepper

For the rice

  • ½ cup Brown rice rinsed

Cucumber salad

  • ½ cup Cucumber chopped
  • ⅛ Red onion sliced thin
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Red wine vinegar

Hibiscus iced tea

  • 4 cups Water
  • 2 Hibiscus tea bags (or 1 tsp of loose hibiscus tea per bag needed)
  • Ice cubes

Vanilla ice cream

  • 1 cup Vanilla ice cream
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Make the masala paste: In a small bowl, mix together the onion, garlic, ginger, cinnamon, chili powder, turmeric, cumin, lemon juice, and cayenne pepper (if using).
  • Marinate the chicken: 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.
  • Cook 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 the rice with a fork and season with salt and pepper to taste.
  • Cook the chicken: Heat a nonstick pan over medium-high heat. Add the olive oil and brown the marinated chicken pieces on all sides. Remove the chicken from the pan and set aside.
  • Finish the sauce: 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 to an internal temperature of 160℉ (71℃).
  • Tea: Boil the water then remove from the heat. Steep the tea bags for 10 minutes. Discard the tea bags and sweeten to your liking. Let the tea chill in the refrigerator.
  • Finish the chicken tikka masala: Stir in the heavy cream and season with salt and pepper. Let the sauce simmer until thick and creamy. Add chicken broth gradually if the sauce is too thick.
  • Toss the cucumber and onion with oil and vinegar. Season with a pinch of salt and pepper to taste.
  • Serve the chicken over rice and garnish with chopped cilantro. cucumber salad, hibiscus iced tea, and vanilla ice cream for dessert.

Nutrition

Calories: 902kcal | Carbohydrates: 90g | Protein: 40g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 944mg | Potassium: 968mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1090IU | Vitamin C: 10mg | Calcium: 245mg | Iron: 3mg

Chicken Tikka Masala

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2
Calories 902 kcal

Ingredients
 
 

For the masala paste

  • 2 tbsp Onion minced or grated
  • 2 cloves Garlic grated
  • 1 tsp Fresh ginger grated
  • 1 tsp Ground cinnamon
  • ½ tsp Chili powder
  • ½ tsp Ground turmeric
  • ½ tsp Ground cumin
  • 1 tbsp Lemon juice
  • 1 pinch Cayenne pepper (optional)

For the chicken

  • 8 oz Chicken breast boneless skinless diced into bite-sized pieces
  • ¼ cup Greek yogurt
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Tomato paste
  • ¼ cup Heavy cream
  • ½ cup Chicken broth (as needed)
  • 1 tbsp Fresh cilantro for garnish
  • 2 Naan bread
  • Salt
  • Black pepper

For the rice

  • ½ cup Brown rice rinsed

Cucumber salad

  • ½ cup Cucumber chopped
  • ⅛ Red onion sliced thin
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Red wine vinegar

Hibiscus iced tea

  • 4 cups Water
  • 2 Hibiscus tea bags (or 1 tsp of loose hibiscus tea per bag needed)
  • Ice cubes

Vanilla ice cream

  • 1 cup Vanilla ice cream

Instructions
 

  • Prepare the ingredients as instructed.
  • Make the masala paste: In a small bowl, mix together the onion, garlic, ginger, cinnamon, chili powder, turmeric, cumin, lemon juice, and cayenne pepper (if using).
  • Marinate the chicken: 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.
  • Cook 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 the rice with a fork and season with salt and pepper to taste.
  • Cook the chicken: Heat a nonstick pan over medium-high heat. Add the olive oil and brown the marinated chicken pieces on all sides. Remove the chicken from the pan and set aside.
  • Finish the sauce: 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 to an internal temperature of 160℉ (71℃).
  • Tea: Boil the water then remove from the heat. Steep the tea bags for 10 minutes. Discard the tea bags and sweeten to your liking. Let the tea chill in the refrigerator.
  • Finish the chicken tikka masala: Stir in the heavy cream and season with salt and pepper. Let the sauce simmer until thick and creamy. Add chicken broth gradually if the sauce is too thick.
  • Toss the cucumber and onion with oil and vinegar. Season with a pinch of salt and pepper to taste.
  • Serve the chicken over rice and garnish with chopped cilantro. cucumber salad, hibiscus iced tea, and vanilla ice cream for dessert.

Nutrition

Calories: 902kcalCarbohydrates: 90gProtein: 40gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 143mgSodium: 944mgPotassium: 968mgFiber: 5gSugar: 20gVitamin A: 1090IUVitamin C: 10mgCalcium: 245mgIron: 3mg
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