Name: Chicken Tikka Masala with Basmati Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup basmati rice; 0.5 cup tomato puree; 2 tbsp coconut milk; 1 tsp ghee; 0.25 cup yellow onion; 1 tsp ginger; 1 clove garlic; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp cilantro

Instructions

Prep 15 min · Cook 20 min

Rinse the basmati rice in a fine-mesh sieve until the water runs clear, then combine with 0.5 cup of water in a small pot.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed; let it rest covered.
While the rice cooks, season the cubed chicken breast with sea salt and black pepper.
Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove chicken from the pan and set aside.
In the same skillet, add the diced onion, minced ginger, and garlic, sautéing for 3-4 minutes until the onion is soft and translucent.
Stir in the garam masala, turmeric, and cumin, toasting the spices for 1 minute until they become highly aromatic.
Pour in the tomato puree and full-fat coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet and simmer in the sauce for 8-10 minutes until the sauce has thickened and the chicken is cooked through.
Fluff the rice with a fork and serve the chicken tikka masala over the top, garnished with freshly chopped cilantro.

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Instructions

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