Name: Chicken tikka masala with rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup nonfat Greek yogurt; 1/4 cup basmati rice; 2/3 cup water; 1 tsp olive oil; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 tsp ginger root, grated; 1 tbsp tomato paste; 1 tsp garam masala; 3/4 tsp smoked paprika; 1/2 tsp salt; 1 tsp lemon juice; 2 tbsp fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

Rinse the rice in a fine-mesh sieve. In a small saucepan, combine the rice, 1/3 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to the lowest setting. Cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a 12-inch skillet over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Increase the heat to medium-high. Add the chicken pieces to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned on the outside.
Push the chicken to the sides of the skillet. Add the tomato paste, garam masala, smoked paprika, and the rest of the salt to the center. Cook for 1 minute, stirring the paste into the oil until it darkens and becomes fragrant.
Pour the remaining 3 1/2 tbsp of water into the skillet, scraping up any browned bits. Reduce heat to low. Stir in the lemon juice. Remove the skillet from the heat and stir in the Greek yogurt one spoonful at a time to prevent curdling. Return to low heat and simmer gently for 3 to 4 minutes until the sauce coats the back of a spoon. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it on a plate. Top with the chicken and sauce, then garnish with chopped cilantro.

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Ingredients

Instructions

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