Egg-Free Chicken Tikka Masala with Coconut Rice

Ingredients

• 1.5 lbs Chicken Breast
• 1 cup Plain Yogurt (dairy)
• 2 tablespoons Lemon Juice
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Tumeric Powder
• 1.5 teaspoons Garam Masala
• 0.5 teaspoon Chili Powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 1 medium Onion
• 28 oz Canned Crushed Tomatoes
• 0.5 cup Heavy Cream (dairy)
• 2 tablespoons Fresh Cilantro
• 1 cup Basmati Rice
• 1 can Coconut Milk
• 0.5 cup Water

Instructions

1. 1In a medium bowl, combine the 1 cup Plain Yogurt (dairy), 2 tablespoons Lemon Juice, 2 tablespoons Ginger-Garlic Paste, 1 teaspoon Tumeric Powder, 1.5 teaspoons Garam Masala, 0.5 teaspoon Chili Powder, and 1 teaspoon Salt. Add the 1.5 lbs Chicken Breast, cut into 1-inch pieces, to the bowl and stir to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken is marinating, prepare the coconut rice. In a medium saucepan with a lid, combine the 1 cup Basmati Rice, 1 can Coconut Milk, and 0.5 cup Water. Stir to combine. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes before fluffing with a fork.
3. 3Heat the 2 tablespoons Vegetable Oil in a large skillet over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and sauté for 5 to 7 minutes, stirring occasionally, until the onion is softened and golden brown.
4. 4Add the marinated chicken pieces from the bowl to the skillet with the onions. Cook for 5 to 8 minutes, stirring occasionally, until the chicken is browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Pour the 28 oz Canned Crushed Tomatoes into the skillet with the chicken and onions. Stir everything together. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C), cover the skillet, and cook for 15 to 20 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through.
6. 6Stir in the 0.5 cup Heavy Cream (dairy) into the sauce. Continue to simmer gently for another 5 minutes, uncovered, allowing the sauce to heat through and become creamy. Do not boil after adding the cream.
7. 7Remove the skillet from the heat. Stir in the 2 tablespoons Fresh Cilantro, chopped.
8. 8Serve the Chicken Tikka Masala spooned over the prepared coconut rice.

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