Name: Chicken Tikka Masala
Prep time: 65 min
Cook time: 45 min
Ingredients: 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); 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; ¼ cup Heavy cream; ½ cup Chicken broth (as needed); 1 TBSP Fresh cilantro; Salt; Black pepper; 1 Banana (mashed); ½ tsp Vanilla extract; ¼ tsp Cinnamon; 1 cup Rolled oats (rolled); 2 TBSP Dark chocolate chips; 1/3 cup Brown rice; ½ cup Cucumber (chopped); ¼ Red onion (sliced thin); 1 tsp Extra-virgin olive oil; 1 tsp Red wine vinegar; 4 cups Water; 2 Chamomile tea bags

Chicken Tikka Masala

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Prep Time: 1 5

Cook Time: 45

Servings:

Calories: 608kcal

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
¼ cup Heavy cream
½ cup Chicken broth as needed
1 TBSP Fresh cilantro
Salt
Black pepper

Divine Dish Banana Oatmeal Cookies

1 Banana mashed
½ tsp Vanilla extract
¼ tsp Cinnamon
1 cup Rolled oats rolled
2 TBSP Dark chocolate chips

For the Rice

1/3 cup Brown rice

Cucumber Salad

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

Chamomile Tea

4 cups Water
2 Chamomile tea bags

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.
Make Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla and cinnamon until well combined. Fold in oats, mixing until evenly coated. Gently mix in dark chocolate chips. Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.
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℃).
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.
Make Salad: Toss the cucumber and onion with oil and vinegar. Season with a pinch of salt and pepper to taste.
Make tea: Bring the water to a boil. Remove from heat and add the chamomile tea bags. Let steep for 5 minutes. For a stronger flavor, you can steep for a few more minutes. Remove the tea bags.
Serve the chicken over rice and garnish with chopped cilantro. Serve with cucumber salad, cookies and chamomile tea.

Nutrition