Name: Chicken Tikka Masala with Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup dry basmati rice; 0.25 cup nonfat Greek yogurt; 0.25 cup tomato puree; 1 tbsp full-fat coconut milk; 1 tsp avocado oil; 0.25 cup raw yellow onion; 1 tsp fresh ginger; 1 clove fresh garlic; 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 0.5 cup water in a small pot.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
While the rice cooks, dice the raw chicken breast into 1-inch cubes and place them in a bowl.
Mix the Greek yogurt, half of the garam masala, and all of the turmeric into the chicken and let it sit for 5 minutes.
Heat the avocado oil in a large skillet over medium heat and sauté the diced onion, minced ginger, and minced garlic for 3 minutes until softened.
Add the marinated chicken to the skillet and cook for 6 minutes, stirring occasionally to brown all sides.
Pour in the tomato puree and the remaining garam masala, then reduce heat and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.
Stir in the full-fat coconut milk to finish the sauce and season with sea salt and black pepper.
Serve the warm chicken tikka masala over the cooked basmati rice and garnish with chopped fresh cilantro.

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Ingredients

Instructions

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