Chicken Tikka Masala

Succulent chicken pieces simmered in a creamy, aromatic tomato sauce, served with fluffy basmati rice and warm naan bread for a complete, comforting meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 10
• Cuisine: Indian
• Difficulty: Medium
• Cost: $2.62/serving

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• spicy
• savory
• rich
• healthy
• bake

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 cup plain yogurt
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon fresh ginger (grated)
• 4 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 1 yellow onion (medium, finely chopped)
• 28 ounce crushed tomatoes
• 0.5 cup heavy cream
• 0.25 cup fresh cilantro (chopped)
• 3 cup basmati rice
• 6 cup water
• 1 package naan bread

Instructions

1. In a large bowl, combine chicken cubes with yogurt, lemon juice, grated ginger, 2 cloves minced garlic, 1/2 teaspoon ground cumin, garam masala, turmeric, cayenne pepper, and 1/2 teaspoon salt. Mix well to coat the chicken. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
2. While the chicken marinates, rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rice and 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add finely chopped yellow onion and cook until softened, about 5-7 minutes. Add the remaining 2 cloves minced garlic and 1/2 teaspoon ground cumin, and cook for another minute until fragrant.
4. Add the marinated chicken to the skillet (no need to pat dry) and sear for 5-7 minutes until lightly browned on all sides. Stir in the crushed tomatoes, remaining 1/2 teaspoon salt, and black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.
5. Stir in the heavy cream and 1/4 cup fresh cilantro. Heat through for 2-3 minutes, but do not boil after adding cream. Taste and adjust seasoning if necessary.
6. Warm the naan bread according to package directions. Serve the Chicken Tikka Masala hot over the basmati rice, garnished with extra fresh cilantro, alongside the warm naan bread.

Notes

Leftovers store beautifully in the refrigerator for up to 3 days and reheat well in the microwave or on the stovetop. Ensure chicken is fully cooked for meal prepping.

Nutrition (per serving)

• Calories: 485
• Protein: 36.7 g
• Carbohydrates: 54.3 g
• Fat: 15.6 g
• Fiber: 4.1 g
• Sodium: 780 mg
• Saturated Fat: 6.8 g
• Sugar: 7.2 g
• Cholesterol: 105 mg