Chicken Tikka Masala with Rice

• 50 min total
• 30 min hands-on
• Serves 4
• 800 kcal
• 47 g protein

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Ingredients

• 1½ lb boneless skinless chicken thighs, or breasts, cut into 1½-inch pieces
• ½ cup Greek yogurt, plain
• 1 lemon
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp smoked paprika
• ½ tsp ground turmeric
• 1½ cups long-grain rice, basmati if you have it
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 yellow onion, finely diced
• 2 tbsp tomato paste
• 1 can crushed tomatoes (28 oz)
• 1 tsp granulated sugar
• ½ cup heavy cream
• salt

Method

1. In a large bowl, stir the yogurt with the juice of half the lemon, half the garlic, half the ginger, 1 tsp each of the garam masala, cumin and smoked paprika, the turmeric and 1 tsp salt. Add the chicken and stir until coated. Leave 15 minutes at room temperature, or cover and refrigerate up to 24 hours.
2. Meanwhile, bring the rice, 2¾ cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 18 minutes, then rest off the heat, still covered.
3. Heat 1 tbsp of the oil in a large, deep nonstick or cast-iron skillet over medium-high heat. Add half the chicken in a single layer and cook without moving it until charred in spots underneath, 3–4 minutes. Turn and cook 2 minutes more. It doesn’t need to cook through yet. Move to a plate and repeat with the remaining oil and chicken.
4. Lower the heat to medium and add the butter and onion with a pinch of salt. Cook, stirring and scraping up the browned bits, until soft and golden, 7–8 minutes. Stir in the tomato paste and the rest of the garlic, ginger, garam masala, cumin and smoked paprika and cook 1 minute, until fragrant.
5. Add the crushed tomatoes and sugar and simmer 8–10 minutes, stirring now and then, until thickened. Stir in the cream, then return the chicken and its juices. Simmer gently, stirring now and then, 6–8 minutes, until the chicken reaches 165°F (74°C) in the largest piece. Season with salt and a squeeze of lemon.
6. Serve over the rice, with the rest of the lemon cut into wedges.

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