Name: Chicken tikka masala with rice
Prep time: 22 min
Cook time: 25 min
Total time: 47 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3 tbsp nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1 1/2 tsp garam masala; 1/4 tsp turmeric; 1 tsp canola oil; 1/3 cup yellow onion, diced; 1 clove garlic, minced; 1 1/2 tsp ginger, grated; 1/3 cup tomato sauce; 2 tbsp fresh cilantro, chopped; 1/2 tsp ground cumin; 1/2 tsp paprika; 1/4 tsp cayenne pepper

Instructions

Prep 22 min · Cook 25 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, in a bowl whisk half the Greek yogurt, half the lemon juice, half the garam masala, the turmeric, and a quarter of the salt. Add the chicken and toss to coat. Let sit for 10 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and any marinade. Cook for 3 minutes, flip, and cook for 2 minutes more until browned but not cooked through. Remove chicken from the pan.
In the same skillet over medium heat, add the onion. Cook for 5 minutes until softened. Stir in the garlic, ginger, remaining garam masala, cumin, paprika, and cayenne, and cook for 1 minute until fragrant.
Add the tomato sauce and the remaining salt to the skillet and bring to a simmer. Return the chicken to the pan. Cover and simmer for 6 minutes. Uncover and simmer for 4 minutes more, stirring often, until the sauce is thick enough to coat the back of a spoon. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the remaining Greek yogurt and the rest of the lemon juice. Serve the chicken and sauce over the fluffed rice and garnish with cilantro.

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Ingredients

Instructions

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