Dairy-Free Chicken Tikka Masala with Rice

Ingredients

• about 680 g Chicken Breast
• 1/2 cup Plain Dairy-Free Yogurt
• 2 tbsp Lemon Juice
• 2 tbsp Ginger-Garlic Paste
• 1 tsp Tumeric Powder
• 1 tsp Garam Masala
• 2 tbsp Olive Oil
• 1 large Onion
• 4 tbsp Tomato Paste
• 1 28oz can Diced Tomatoes
• 1 can Coconut Milk
• To Garnish Cilantro
• 2 cups Basmati Rice

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

Instructions

1. 1Cut the about 680 g of Chicken Breast into 2.54 cm cubes. In a bowl, combine the chicken cubes with the 1/2 cup Plain Dairy-Free Yogurt, 2 tbsp Lemon Juice, 2 tbsp Ginger-Garlic Paste, 1 tsp Tumeric Powder, and 1 tsp Garam Masala. Mix well to coat the chicken, then cover the bowl and refrigerate for at least 30 minutes to marinate.
2. 2Measure the 2 cups of Basmati Rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Combine the rinsed rice with 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 15-18 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
3. 3Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large Onion, chopped, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Stir the 4 tbsp Tomato Paste into the softened onions and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Add the 1 28oz can Diced Tomatoes to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C / 150°C) and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Add the marinated chicken, including any marinade from the bowl, to the pot. Increase the heat to medium-high (190.6°C / 190°C) and cook for 5-7 minutes, stirring, until the chicken is browned on all sides.
7. 7Pour in the 1 can Coconut Milk and stir to combine with the chicken and tomato mixture. Bring the sauce to a gentle simmer, then reduce the heat to low (93.33°C / 95°C). Cover the pot and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C, and the sauce has thickened slightly.
8. 8Chop the fresh Cilantro for garnish. Serve the Chicken Tikka Masala hot over the prepared Basmati Rice, garnished with the chopped Cilantro.

Substitutions

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