Name: Chicken tikka masala with basmati rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 1 tsp garam masala; 1/4 tsp turmeric; 1/4 tsp paprika; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/3 cup canned tomato sauce; 1 1/2 tbsp fresh cilantro, chopped

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the rice, half the water, and a pinch of salt. Bring to a boil over high heat, 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, whisk half the yogurt, half the lemon juice, half the garam masala, the turmeric, and one third of the remaining salt in a bowl. Add the chicken pieces and toss to coat. Let sit for 10 minutes.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook, flipping once halfway, for 4 minutes until browned but not cooked through. Remove chicken from the pan and set aside.
In the same skillet, add the onion and cook for 5 minutes until softened. Add the garlic, ginger, paprika, and remaining garam masala. Cook for 30 seconds until very fragrant.
Stir in the tomato sauce, the remaining water, and half the remaining salt. Return the chicken to the pan. Simmer for 8 minutes until the sauce has thickened and coats a spoon. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the remaining yogurt, remaining lemon juice, and remaining salt. Serve the chicken and sauce over the rice and garnish with chopped cilantro.

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Ingredients

Instructions

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