Name: Chicken tikka masala with basmati rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup basmati rice; 1/2 cup water; 3/4 tsp salt; 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 tsp canola oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 1/2 tbsp ginger root, grated; 2 3/4 tsp tomato paste; 1 1/2 tsp garam masala; 1/4 tsp turmeric; 1/3 cup crushed tomatoes; 1/4 cup nonfat Greek yogurt; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

Combine the rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 3 minutes without moving them to develop a golden crust. Flip and cook for 2 minutes more, then remove from the skillet and set aside. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, tomato paste, garam-masala, and turmeric and cook for 1 minute until fragrant.
Stir in the crushed tomatoes and the remaining salt. Return the chicken to the pan. Reduce heat to low and simmer for 8 to 10 minutes until the sauce has thickened and the chicken is fully cooked. Done when chicken is cooked through, 165°F.
Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and orange. Serve the chicken and sauce over the steamed rice and garnish with chopped cilantro.

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Instructions

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