Serves 8
Directions
- 1Butterfly a chicken breast and thin it out, then tenderize to an even thickness.
- 2Add all your chicken breast to a bowl and marinate with greek yogurt, garlic ginger paste, juice of one lemon, tikka masala seasoning, and salt.
- 3Let marinate for a couple hours or toss it straight into the oven.
- 4Bake at 450 for ~20 minutes.
- 5Cook down some onions until deeply browned.
- 6Add in some tomato paste, garlic, and ginger paste.
- 7Let that fry until fragrant.
- 8Add in more of that tikka masala seasoning, garam masala, some diced tomatoes, and about a cup of water.
- 9Transfer the whole thing to a blender and blend until completely smooth.
- 10Dice up the chicken into chunks.
- 11Toss back in the pan, add in the blended masala sauce.
- 12Finish it off with some Greek yogurt and heavy cream, salt to taste, and sweetener.
- 13Give that a mix, cover, and let those flavors come together.
- 14Divide rice and tikka masala into 8 even servings.
Ingredients
- 1350 g chicken breast
- 160 g greek yogurt
- 15 g garlic paste
- 15 g ginger paste
- 1 juice lemon
- 1.5 Tbsp tikka masala seasoning
- 2 Tbsp salt
- 25 g oil or ghee
- 2 onions
- 30 g garlic paste
- 30 g ginger paste
- 60 g tomato paste
- 2 tsp tikka masala seasoning
- 2 tsp garam masala
- 400 g diced tomatoes
- 1 cup water
- 150 g Greek yogurt
- 90 g heavy cream
- to taste salt
- 15 g Sugar + zero cal sweetener
- Handful chopped cilantro
- 440 g rice (dry weight)
- 880 g chicken bone broth
- to taste salt
Equipment
knifebowlcutting boardovenpanblenderspatula
Tips
- Store frozen for meal prep and microwave for 4-5 minutes to reheat.
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