Name: Chicken tikka masala with rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup basmati rice; 1/3 cup water; 1 tsp canola oil; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/3 cup canned tomato sauce; 3 tbsp plain nonfat Greek yogurt; 1 1/2 tsp garam masala; 1/4 tsp turmeric; 1 tsp salt; 1/4 cup fresh cilantro, chopped; 2 tbsp water; 1 tsp lemon juice; 1/2 tsp cayenne pepper

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and rest covered for 5 minutes.
Heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with a pinch of salt and sear for 3 minutes total, just until golden but still raw in the center. Remove from the pan and set aside.
Add the remaining oil to the same skillet over medium heat. Sauté the onion until softened, about 5 minutes. Stir in the garlic, ginger, garam masala, turmeric, and cayenne, and cook for 1 minute.
Stir in the tomato sauce, 2 tablespoons of water, and the rest of the salt. Scrape up the browned bits from the pan. Return the chicken to the skillet, cover, and simmer over low heat until the chicken shows no pink, about 6 minutes. Done when reaches 165°F.
Remove from heat. Stir in the Greek yogurt and lemon juice until the sauce is smooth. Fluff the rice and place in a bowl. Top with the chicken curry and garnish with cilantro.

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Ingredients

Instructions

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