Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 TBSP Onion (minced or grated); 2 clove 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); 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); 2 Naan bread; 1 TBSP Fresh cilantro (garnish); Salt; Black pepper; 1/2 cup Basmati rice (rinsed); 24 oz Coconut water

Chicken Tikka Masala

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 944kcal

Ingredients

Masala Paste

2 TBSP Onion minced or grated
2 clove 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
2 Naan bread
1 TBSP Fresh cilantro garnish

Seasoning

Salt
Black pepper

Basmati Rice

1/2 cup Basmati rice rinsed

Coconut Water

24 oz Coconut water

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Place all of the ingredients for the Masala paste into a bowl and stir together.
Transfer the chicken to a bowl and mix in the yogurt and half of the masala paste. Cover and refrigerate while you get the rice cooking and make the coconut-mint mocktail.
Rinse the rice with cold water and drain thoroughly. In a saucepan, cook the rice according to the directions on the package.
Make the chicken tikka masala: Heat a nonstick pan over medium high heat. Once hot, add the oil. Brown the chicken pieces on all sides (in batches if needed) then remove them from the pan and set aside.
Place the pan back on the stove and add the remaining masala paste. Stir for 1 minute. Add the tomato paste and browned chicken; simmer for 10 minutes until the chicken is cooked through.
To finish the chicken tikka masala: Stir in the cream and season with salt and pepper. Simmer until the sauce thickens to a creamy consistency. Add broth as needed to thin out the consistency if too thick.
To finish the rice: Fluff with a fork and season with salt and pepper to taste.
Set a nonstick pan over medium heat. Warm the naan on both sides. Then cut into wedges.
To serve: Spoon the rice onto a plate or bowl, top with the chicken tikka masala and garnish with cilantro. Enjoy with naan and the coconut water.

Notes

Pro tip: rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.

Nutrition