Chicken Tikka Masala with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Breast
• 1/2 cup Plain Yogurt
• 2 tablespoons Lemon Juice
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 teaspoons Garam Masala
• 1 teaspoon Turmeric
• 1/2 teaspoon Chili Powder
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 tablespoons Tomato Paste
• 1 can (14 oz) Crushed Tomatoes
• 1/2 cup Heavy Cream
• 4 cups Cauliflower Rice
• 2 tablespoons Cilantro

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch (2.5 cm) bite-sized pieces. In a medium bowl, combine the 1/2 cup Plain Yogurt, 2 tablespoons Lemon Juice, 1 tablespoon minced Ginger, 2 minced cloves Garlic, 2 teaspoons Garam Masala, 1 teaspoon Turmeric, and 1/2 teaspoon Chili Powder. Add the cut chicken to the marinade, ensuring all pieces are coated, then cover and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize the chicken and infuse it with flavor.
2. 2Heat the 2 tablespoons Olive Oil in a large (10-12 inch / 25-30 cm) skillet or Dutch oven over medium heat (approximately 300-325°F / 150-165°C). Add the 1 medium finely chopped Onion and cook for 5-7 minutes, stirring occasionally, until it has softened and become translucent.
3. 3Stir in the 2 tablespoons Tomato Paste with the softened onion and cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant. Pour in the 1 can (14 oz) Crushed Tomatoes and stir to combine thoroughly with the onion and tomato paste.
4. 4Carefully add the marinated chicken pieces (without discarding any excess marinade) to the skillet with the tomato sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center; the internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
5. 5Stir in the 1/2 cup Heavy Cream and continue to simmer for another 5 minutes, allowing the sauce to thicken slightly and the flavors to meld into a creamy consistency.
6. 6While the chicken is simmering, prepare the 4 cups Cauliflower Rice: place the cauliflower rice in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 5-7 minutes, or until tender. Alternatively, steam it in a steamer basket over boiling water for 5-7 minutes until tender.
7. 7Divide the cooked 4 cups Cauliflower Rice among four serving plates. Spoon the Chicken Tikka Masala generously over the cauliflower rice, and then garnish each serving with the 2 tablespoons of fresh chopped Cilantro.

Related Guides