Chicken Tikka Masala

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 536kcal

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 tsp Extra-virgin olive oil
  • 1 TBSP Tomato paste
  • 2 TBSP Heavy cream
  • ½ cup Chicken broth (as needed)
  • 1 TBSP Fresh cilantro
  • Salt
  • Black pepper

For the Rice

  • ½ cup Brown rice rinsed

Cucumber salad

  • ½ cup Cucumber chopped
  • ¼ Red onion sliced thin
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar

Chamomile Tea

  • 2 Chamomile tea bags

Vanilla Ice cream & Banana

  • ½ cup Vanilla ice cream
  • 1/2 Banana sliced
US Customary - Metric

Instructions

  • 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 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℃). 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.
  • Make the tea according to the directions on the package. Serve.
  • Serve the chicken over rice and garnish with chopped cilantro. Serve with cucumber salad, chamomile tea, vanilla ice cream topped with sliced banana.

Nutrition

Calories: 536kcal | Carbohydrates: 60g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 466mg | Potassium: 1002mg | Fiber: 5g | Sugar: 15g | Vitamin A: 753IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 3mg

Chicken Tikka Masala

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2
Calories 536 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 tsp Extra-virgin olive oil
  • 1 TBSP Tomato paste
  • 2 TBSP Heavy cream
  • ½ cup Chicken broth (as needed)
  • 1 TBSP Fresh cilantro
  • Salt
  • Black pepper

For the Rice

  • ½ cup Brown rice rinsed

Cucumber salad

  • ½ cup Cucumber chopped
  • ¼ Red onion sliced thin
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar

Chamomile Tea

  • 2 Chamomile tea bags

Vanilla Ice cream & Banana

  • ½ cup Vanilla ice cream
  • 1/2 Banana sliced

Instructions
 

  • 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 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℃). 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.
  • Make the tea according to the directions on the package. Serve.
  • Serve the chicken over rice and garnish with chopped cilantro. Serve with cucumber salad, chamomile tea, vanilla ice cream topped with sliced banana.

Nutrition

Calories: 536kcalCarbohydrates: 60gProtein: 34gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 106mgSodium: 466mgPotassium: 1002mgFiber: 5gSugar: 15gVitamin A: 753IUVitamin C: 13mgCalcium: 142mgIron: 3mg
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