Chicken Tikka Masala

Step 1/4

Prepare Rice and Marinate Chicken

• 150g Chicken Breast
• 50g Greek Yogurt
• 2 Garlic Clove
• 1 tsp Ginger
• 1/4 tsp Curry Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Paprika
• 1/8 tsp Chili Powder
• 1 tbsp Lemon Juice
• 50g Basmati Rice

In a small bowl, combine the diced chicken breast with Greek yogurt, minced ginger, minced garlic, garam masala, ground cumin, ground coriander, paprika, salt, chili powder, lemon juice, and salt to taste. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for better flavor. While the chicken is marinating, prepare your basmati rice according to package instructions and set aside.

_{Step 2/4}

Cook the Chicken

• 1 tsp Olive Oil

Heat olive oil in a pan over medium-high heat and add the marinated chicken pieces. Cook for about 5–7 minutes, until the chicken is fully cooked and lightly charred. Remove the chicken from the pan and set aside.

_{Step 3/4}

Prepare Masala Sauce

• 1 tsp Olive Oil
• 1 Small Onion
• 1 Garlic Clove
• 1 tsp Ginger
• 2 tsp Tomato Paste
• 100g Canned Chopped Tomatoes
• 50g Greek Yogurt
• 1/4 tsp Curry Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Paprika
• 1/8 tsp Chili Powder

In the same pan, add olive oil and sauté the finely chopped onion until softened. Add the minced garlic and ginger, and cook for another minute. Stir in the tomato paste along with the same spices used to marinate the chicken and cook for 1–2 minutes to deepen the flavor. Add in the tomatoes and a salt to taste and cook for another minute until everything is fully incorporated in the pan and add back in the chicken. Bring it up to a simmer and cover the pan, for roughly 20 minutes to let those flavors come together and the sauce to thicken (you may need to add a bit of water to reach desired consistency). Remove the lid, turn off the heat, and stir in Greek yogurt. Give that a good mix and add any additional salt if needed.

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‍_{Step 4/4}

Combine and Serve

• 3g Fresh Cilantro

Serve the Chicken Tikka Masala hot over cooked basmati rice, garnished with fresh cilantro and a squeeze of lime if needed.

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