Chicken Tikka Masala with Basmati Rice and Naan

Name: Chicken Tikka Masala with Basmati Rice and Naan
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 0.5 cup plain Greek yogurt; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.5 teaspoon garam masala; 0.25 teaspoon cayenne pepper; 2 tablespoon vegetable oil; 1 yellow onion (medium, chopped); 15 ounce tomato sauce; 14.5 ounce diced tomatoes (undrained); 0.5 cup heavy cream; 1 tablespoon butter; 0.5 cup fresh cilantro (chopped, plus more for garnish); 1.5 cup dry basmati rice; 3 cup water; 4 piece naan bread; 1 teaspoon salt (divided); 0.5 teaspoon black pepper

Succulent pieces of chicken breast in a rich, creamy, and flavorful tomato-based sauce, served with aromatic basmati rice and soft naan bread.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $3.99/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
0.5 cup plain Greek yogurt
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.5 teaspoon garam masala
0.25 teaspoon cayenne pepper
2 tablespoon vegetable oil
1 yellow onion (medium, chopped)
15 ounce tomato sauce
14.5 ounce diced tomatoes (undrained)
0.5 cup heavy cream
1 tablespoon butter
0.5 cup fresh cilantro (chopped, plus more for garnish)
1.5 cup dry basmati rice
3 cup water
4 piece naan bread
1 teaspoon salt (divided)
0.5 teaspoon black pepper

Instructions

In a large bowl, combine the cubed chicken breast with plain Greek yogurt, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
While chicken marinates, prepare the basmati rice. Combine 1 1/2 cups dry basmati rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for 5-7 minutes until browned on all sides. Remove chicken from the pan and set aside.
Add the chopped yellow onion to the same skillet and sauté for 5 minutes until softened. Add remaining 1 tablespoon grated fresh ginger and 1 minced garlic clove, cooking for 1 minute more until fragrant.
Stir in the canned tomato sauce and diced tomatoes. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld. Stir in cayenne pepper if using.
Stir in the 1/2 cup heavy cream and 1 tablespoon butter until fully combined and the sauce is smooth and creamy. Return the cooked chicken to the sauce and stir to coat. Simmer for another 5-10 minutes to heat through.
Stir 1/2 cup chopped fresh cilantro into the chicken tikka masala.
Serve the Chicken Tikka Masala hot over basmati rice, garnished with additional fresh cilantro, and with warmed naan bread on the side.

Notes

Naan bread can be warmed in a dry skillet over medium heat for 30 seconds per side, or in a toaster oven.

Nutrition (per serving)

Calories: 610
Protein: 45.8 g
Carbohydrates: 65.5 g
Fat: 20.3 g
Fiber: 8.1 g
Sodium: 890 mg
Saturated Fat: 8.7 g
Sugar: 14.2 g
Cholesterol: 130 mg