Name: Chicken Tikka Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 2 tbsp dry basmati rice; 0.5 cup tomato puree; 2 tbsp full-fat coconut milk; 1 tsp ghee; 0.25 cup raw yellow onion; 1 tsp minced garlic; 1 tsp grated ginger; 1 tsp garam masala; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Instructions

Prep 10 min · Cook 20 min

Rinse the dry basmati rice under cold water until the water runs clear, then combine with 1/4 cup water in a small pot; bring to a boil, cover, and simmer on low for 15 minutes.
While the rice is cooking, dice the raw chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.
Heat the ghee in a large skillet over medium heat, then add the diced raw yellow onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent and soft.
Add the chicken cubes to the skillet and brown for 4-5 minutes, stirring occasionally until the edges are golden.
Stir in the garam masala and turmeric, coating the chicken and aromatics for 1 minute until the spices become highly fragrant.
Pour in the tomato puree and full-fat coconut milk, stirring to create a smooth sauce, and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.
Fluff the cooked basmati rice with a fork and serve the chicken tikka masala over the rice, garnished with chopped fresh cilantro.

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Ingredients

Instructions

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