Name: Chicken tikka masala with rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp canola oil; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/3 cup tomato sauce; 3 tbsp nonfat Greek yogurt; 1 1/2 tsp garam masala; 1/4 tsp turmeric; 1/2 tsp cumin; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and brown them on all sides for about 6 minutes in total. Remove chicken from the pan and set aside.
In the same skillet, add the remaining oil and the onion. Sauté until softened, about 5 minutes. Stir in the garlic, ginger, garam masala, turmeric, and cumin, and cook until fragrant, about 1 minute.
Add the tomato sauce to the skillet and bring to a simmer. Return the chicken to the pan. Reduce heat to low, cover, and simmer until the chicken is cooked through. Done when internal temperature is 165°F.
Remove the skillet from the heat. Stir in the Greek yogurt and the remaining salt until the sauce is creamy. Serve the chicken masala over the fluffy basmati rice and garnish with cilantro.

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Ingredients

Instructions

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