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 Basmati rice rinsed
For serving
- 24 oz Coconut water
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 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℃).
- 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.
- Warm the naan: In a nonstick pan over medium heat, warm the naan on both sides. Cut into wedges for serving.
- Serve the chicken over rice and garnish with chopped cilantro. Serve with naan and coconut water.
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: 1555mg | Fiber: 7g | Sugar: 15g | Vitamin A: 788IU | Vitamin C: 16mg | Calcium: 218mg | Iron: 3mg
Chicken Tikka Masala
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 Basmati rice rinsed
For serving
- 24 oz Coconut water
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 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℃).
- 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.
- Warm the naan: In a nonstick pan over medium heat, warm the naan on both sides. Cut into wedges for serving.
- Serve the chicken over rice and garnish with chopped cilantro. Serve with naan and coconut water.
Nutrition
Calories: 757kcalCarbohydrates: 87gProtein: 39gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 114mgSodium: 1223mgPotassium: 1555mgFiber: 7gSugar: 15gVitamin A: 788IUVitamin C: 16mgCalcium: 218mgIron: 3mg
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