Chicken Tikka Masala

Ingredients

• 🍗Chicken Breast, boneless, skinless, sliced into ½-inch strips1
• 🥣Plain Greek Yogurt, full fat preferred for creaminess¼ cup
• 🍋Lemon, juiced½
• 🧄Garlic, finely minced3 clove
• 🫚Ginger (ground)½ tsp
• 🧂Garam Masala, divided use1½ tsp
• 🧂Turmeric½ tsp
• 🧂Cumin (ground)½ tsp
• 🌶️Chili Powder, adjust for heat preference½ tsp
• 🧂Kosher Salt, plus more to taste½ tsp
• 🫒Extra Virgin Olive Oil1 tbsp
• 🧅Yellow Onion, finely diced½
• 🥫Tomato Sauce, plain tomato puree or sauce½ cup
• 🥛Heavy Cream¼ cup
• 🍚Basmati Rice, dry½ cup
• 🌿Cilantro, leaves only, roughly chopped for garnish1 bunch
• 💧Wateras needed

Contains Dairy, Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Marinate the chicken

   In a medium mixing bowl, combine ¼ cup Plain Greek Yogurt, juice from ½ Lemon, ½ tsp Ginger (ground), ½ tsp Garam Masala, and ½ tsp Turmeric. Add the sliced Chicken Breast and toss thoroughly until every strip is evenly coated in the spiced yogurt mixture.

   5 min
2. 2

   Rest the chicken

   Set the bowl aside at room temperature to allow the marinade to penetrate the Chicken Breast while you prepare the rice and aromatics.

   10 min
3. 3

   Cook the basmati rice

   In a small saucepan, combine ½ cup Basmati Rice with 1 cup of water and a pinch of Kosher Salt. Bring to a boil over high heat, then reduce to a low simmer, cover with a tight-fitting lid, and cook for 15 minutes.

   15 min
4. 4

   Sear the chicken

   Heat 1 tbsp Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the marinated Chicken Breast strips in a single layer. Sear for 3 minutes per side until browned and slightly charred, then remove the chicken from the pan and set aside on a plate.

   6 min
5. 5

   Sauté the aromatics

   In the same skillet over medium heat, add the diced ½ Yellow Onion. Sauté for 5 minutes, stirring frequently, until the onion is soft and translucent. Add the 3 minced Garlic cloves and cook for another 60 seconds until fragrant.

   6 min
6. 6

   Bloom the spices

   Add ½ tsp Cumin (ground), ½ tsp Chili Powder, and the remaining 1 tsp Garam Masala to the skillet with the onions. Stir constantly for 1 minute to 'bloom' the spices in the residual oil.

   1 min
7. 7

   Simmer the tomato base

   Pour in ½ cup Tomato Sauce and add ½ tsp Kosher Salt. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally as the sauce thickens and darkens.

   5 min
8. 8

   Finish with cream and chicken

   Stir in ¼ cup Heavy Cream until the sauce is a uniform orange color. Return the seared Chicken Breast to the pan. Simmer together for 2-3 minutes until the chicken is cooked through and the sauce is thick and glossy.

   3 min
9. 9

   Garnish and serve

   Fluff the Basmati Rice with a fork and plate it. Ladle the Chicken Tikka Masala over the rice and garnish generously with chopped Cilantro.

   2 min

Nutrition per serving