Serves 8
Directions
- 1Butterfly a chicken breast, thin it out, and then tenderize it to even thickness.
- 2Add the chicken breast to a bowl.
- 3Marinate with Greek yogurt, garlic ginger paste, juice of one lemon, tikka masala seasoning, and salt.
- 4Let it marinate for a couple of hours.
- 5Bake at 450 for about 20 minutes.
- 6Cook down some onions until deeply browned.
- 7Add tomato paste, garlic and ginger paste, and let it fry until fragrant.
- 8Add more of that tikka masala seasoning, garam masala, diced tomatoes, and about a cup of water.
- 9Transfer to a blender and blend until completely smooth.
- 10Dice the chicken into chunks.
- 11Toss it back in the pan.
- 12Add in the blended masala sauce.
- 13Finish it off with some Greek yogurt and heavy cream, salt to taste, and sweetener.
- 14Give that a mix and cover.
Ingredients
- 1350 g chicken breast
- 160 g greek yogurt 5%
- 15 g garlic paste
- 15 g ginger paste
- 1 lemon's juice
- 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 canned diced tomatoes
- 1 cup water
- 150 g greek yogurt 5%
- 90 g heavy cream
- to taste salt
- 15 g sugar
- 15 g zero cal sweetener
- handful chopped cilantro
- 440 g rice (dry weight)
- 880 g chicken bone broth
- to taste salt
Equipment
knifecutting boardbowlovenpanblendertongs
Tips
- You can freeze the servings for meal prep.
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