Chicken Tikka Masala with Coconut Rice

Ingredients

• 1.5 lbs Chicken Breast
• 1 cup Plain Yogurt (dairy)
• 2 tbsp Lemon Juice
• 2 tbsp Ginger-Garlic Paste
• 1 tsp Tumeric Powder
• 1.5 tsp Garam Masala
• 0.5 tsp Chili Powder
• 1 tsp Salt
• 2 tbsp Coconut Oil
• 1 medium Onion
• 2 tbsp Tomato Paste
• 1 can (14oz) Diced Tomatoes
• 1 can (13.5oz) Coconut Milk
• 2 tbsp Cilantro
• 1 cup Basmati Rice
• 2 tbsp Coconut Flakes (unsweetened)
• 2 cups Water

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch cubes. In a medium bowl, combine the 1 cup Plain Yogurt, 2 tbsp Lemon Juice, 2 tbsp Ginger-Garlic Paste, 1 tsp Tumeric Powder, 1.5 tsp Garam Masala, 0.5 tsp Chili Powder, and 1 tsp Salt. Add the cut chicken to the bowl and mix well to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken marinates, prepare the coconut rice. In a medium saucepan, combine the 1 cup Basmati Rice, 2 cups Water, and 2 tbsp Coconut Flakes. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes before fluffing with a fork.
3. 3Heat 2 tbsp Coconut Oil in a large, heavy-bottomed skillet over medium heat (350°F / 175°C). Add 1 chopped medium Onion and sauté for 5-7 minutes, or until softened and lightly golden. Stir in the 2 tbsp Tomato Paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
4. 4Add the marinated chicken pieces to the skillet, ensuring they are in a single layer as much as possible. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Do not worry if it is not cooked through yet.
5. 5Pour in the 1 can (14oz) Diced Tomatoes and the 1 can (13.5oz) Coconut Milk. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the skillet, and let the Chicken Tikka Masala simmer for 15-20 minutes. Stir occasionally. The sauce should thicken, and the chicken should be cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Stir in the 2 tbsp Cilantro. Serve the Chicken Tikka Masala hot over the prepared coconut rice.

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