Chicken Tikka Masala
Serves 8
Directions
- 1Butterfly a chicken breast to thin it out.
- 2Tenderize the chicken breast to an even thickness.
- 3Add all chicken breast to a bowl.
- 4Marinate the chicken with Greek yogurt, garlic paste, ginger paste, the juice of one lemon, tikka masala seasoning, and salt.
- 5Let the chicken marinate for a couple of hours.
- 6Place the marinated chicken breasts on a rack over a baking sheet.
- 7Bake the chicken at 450 degrees for approximately 20 minutes.
- 8In a pan, add oil or ghee and chopped onions, then season with salt.
- 9Cook the onions until deeply browned.
- 10Add tomato paste, garlic paste, and ginger paste to the browned onions.
- 11Fry until fragrant.
- 12Add tikka masala seasoning, garam masala, diced tomatoes, and about a cup of water.
- 13Transfer the mixture to a blender.
- 14Blend until completely smooth.
- 15Once the chicken is done, dice it into chunks.
- 16Toss the diced chicken back into the pan.
- 17Add the blended masala sauce to the chicken in the pan.
- 18Finish it off with Greek yogurt and heavy cream.
- 19Season with salt to taste and add sugar and zero-calorie sweetener.
- 20Give it a mix and cover to let the flavors come together.
- 21Serve with rice.
Ingredients
- 1350 g chicken breast
- 160 g 5% Greek yogurt
- 15 g garlic paste
- 15 g ginger paste
- 1 whole lemon’s juice
- 1.5 Tbsp tikka masala seasoning
- 2 Tbsp salt
- 25 g oil or ghee
- 2 whole 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
- 15 g sugar or honey
- 15 g zero cal sweetener (allulose)
- 1 handful chopped cilantro
- 440 g rice (dry weight)
- 880 ml chicken bone broth
- to taste salt
Equipment
knifecutting boardbowlbaking trayovenpanspatulablendertongs
Tips
- Butterfly the chicken breast to thin it out, then tenderize to even thickness for even cooking.
- Marinate chicken for a couple of hours for best flavor, or bake immediately if short on time.
- Cook onions until deeply browned to build a rich flavor base for the masala sauce.
- Blend the masala sauce until completely smooth for a creamy texture.
- Adding some sweetener to the finished dish rounds out the flavor of the Tikka Masala.
- Store frozen for meal prep; it will last for months. Simply microwave for 4-5 minutes to reheat.
- You can use tandoori masala seasoning or make a simplified mix if Rani Tikka Masala Seasoning is not available.
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