Dairy-Free Chicken Tikka Masala (British Adaptation)

Ingredients

• about 680 g Chicken Breast
• 1/2 cup Plant-Based Yogurt
• 1 tbsp Lemon Juice
• 2 tsp Garam Masala
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric
• 1/4 tsp Chili Powder
• 1 can Coconut Milk
• 2 tbsp Tomato Paste
• 1 can Diced Tomatoes
• 1 medium Onion
• 2 tbsp Vegetable Oil
• 2 tbsp Cilantro
• 2 cups Basmati Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g of chicken breast, 1/2 cup of plant-based yogurt, 1 tbsp of lemon juice, 2 tsp of garam masala, 1 tbsp of ginger, 2 cloves of garlic, 1/2 tsp of turmeric, and 1/4 tsp of chili powder. Stir everything together until the chicken is evenly coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for longer in the refrigerator.
2. 2Place 2 cups of basmati rice and 4 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
3. 3While the rice is cooking, heat 2 tbsp of vegetable oil in a large 30.48 cm skillet or a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the marinated chicken pieces to the skillet with the onions. Cook for 5-8 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken does not need to be cooked through at this stage.
5. 5Stir in the 2 tbsp of tomato paste and the 1 can of diced tomatoes. Cook for 5 minutes, stirring frequently, allowing the tomato paste to deepen in color.
6. 6Pour in the 1 can of coconut milk and stir to combine everything. Bring the sauce to a gentle simmer over medium heat (around 148.9°C / 150°C). Reduce the heat to low (around 121.1°C / 120°C), cover the skillet, and let it cook for 20 minutes. Stir occasionally. The sauce should thicken, and the chicken should be cooked through. To check if the chicken is cooked, you can insert a thermometer into the thickest part of a piece; it should read 74°C.
7. 7Stir in the 2 tbsp of cilantro. Serve the Chicken Tikka Masala hot over the cooked basmati rice.

Substitutions

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