Chicken Tikka Masala

Step 1/4

Prepare Rice and Marinate Chicken

• 150g Chicken Breast
• 50g Greek Yogurt
• 2 Garlic Clove
• 1 tsp Ginger
• 1/4 tsp Garam Masala
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Paprika
• 1/8 tsp Chili Powder
• 1 tbsp Lemon Juice
• 50g Basmati Rice

In a small bowl, combine the diced chicken breast with Greek yogurt, minced ginger, minced garlic, garam masala, ground cumin, ground coriander, paprika, salt, chili powder, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for better flavor. While the chicken is marinating, prepare your basmati rice according to package instructions and set aside.

_{Step 2/4}

Cook the Chicken

• 1 tsp Olive Oil

Heat olive oil in a pan over medium-high heat and add the marinated chicken pieces. Cook for about 5–7 minutes, until the chicken is fully cooked and lightly charred. Remove the chicken from the pan and set aside.

_{Step 3/4}

Prepare Masala Sauce

• 1 tsp Olive Oil
• 1 Small Onion
• 1 Garlic Clove
• 1 tsp Ginger
• 2 tsp Tomato Paste
• 100g Canned Chopped Tomatoes
• 50g Greek Yogurt
• 1/4 tsp Garam Masala
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Paprika
• 1/8 tsp Chili Powder

In the same pan, add olive oil and sauté the finely chopped onion until softened. Add the minced garlic and ginger, and cook for another minute. Stir in the tomato paste along with the same spices used to marinate the chicken and cook for 1–2 minutes to deepen the flavor. Return the chicken to the pan and add in chopped canned tomatoes. Cook for 5–7 minutes, allowing the sauce to thicken. Stir in Greek yogurt and adjust the salt to taste. Let the sauce simmer for another 2–3 minutes until it’s rich and creamy.

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‍_{Step 4/4}

Combine and Serve

• 3g Fresh Cilantro

Serve the Chicken Tikka Masala hot over cooked basmati rice, garnished with fresh cilantro and a squeeze of lime if needed.

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