Serves 8
Directions
- 1Butterfly a chicken breast, thin it out, then tenderize to even the thickness.
- 2Add the chicken breasts to a bowl and marinate with greek yogurt, garlic ginger paste, juice of one lemon, tikka masala seasoning, and salt.
- 3Let it marinate for a couple of hours or toss it straight into the oven.
- 4Bake at 450 for approximately 20 minutes.
- 5Cook some onions until deeply browned.
- 6Add tomato paste, garlic, and ginger paste and let it fry until fragrant.
- 7Add more of that tikka masala seasoning, garam masala, diced tomatoes, and about a cup of water.
- 8Transfer everything to a blender and blend until completely smooth.
- 9Dice the chicken into chunks once cooked.
- 10Toss it back in the pan and add in the blended masala sauce.
- 11Finish it off with some greek yogurt and heavy cream, salt to taste, and some sweetener.
- 12Give that a mix, cover, let those flavors come together, and enjoy.
- 13Serve with rice.
Ingredients
- 1350 g chicken breast
- 160 g 5% greek yogurt
- 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, chopped
- 30 g garlic paste
- 30 g ginger paste
- 60 g tomato paste
- 2 tsp tikka masala seasoning
- 2 tsp garam masala
- 400 g can of diced tomatoes
- 1 cup water
- 150 g 5% 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
knifecutting boardbowlovenpanblender
Tips
- You can order the Tikka seasoning from Amazon, “Rani Tikka Masala Seasoning” for convenience.
- You can also use tandoori masala seasoning (more common in stores), or use the simplified mix below: 2 tablespoons paprika 2 tablespoons coriander 1 tablespoon garam masala 1 tsp cayenne
- Separate rice and tikka masala into 8 even servings.
- Store frozen and it will last for months - simply microwave for 4-5 minutes to reheat and enjoy!
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