Name: Chicken tikka masala
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 1 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 1/2 tbsp nonfat Greek yogurt; 1 1/2 tsp garam masala; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 1 clove garlic, minced; 2 tsp ginger, grated; 1/4 tsp turmeric; 1/2 tsp cumin; 1/3 cup canned tomato sauce; 1 tsp lemon juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, 2/3 cup of the water, and 1/2 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, in a small bowl, toss the chicken with 1 tablespoon of the Greek yogurt, 1/2 teaspoon of the garam masala, and a pinch of salt. Let it sit for 10 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pan and set aside.
In the same skillet over medium heat, sauté the onion until softened, about 4 minutes. Stir in the garlic, ginger, turmeric, cumin, and the rest of the garam masala for 1 minute until fragrant.
Stir in the tomato sauce, the remaining 1 1/2 tbsp of water, and the remaining 1/2 tsp of salt. Return the chicken to the pan. Simmer until the sauce thickens slightly and the chicken is cooked through, about 5 minutes. Done when no pink remains in the center, 165°F.
Remove the pan from the heat and let it cool for 30 seconds. Stir in the remaining Greek yogurt and the lemon juice. Fluff the rice and place on a plate, then top with the chicken and sauce. Garnish with cilantro.

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Ingredients

Instructions

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