Chicken tikka masala with basmati rice and naan

Soy Free

4 Servings, 660 Calories/Serving

35 – 45 Minutes

In this family favorite, chicken is marinated in a masala-spiced yogurt sauce, then simmered in tomatoes and coconut milk and ladled over steamed rice.

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Ingredients

  • 1 cup basmati rice
  • 1¼ pounds boneless skinless chicken breast strips
  • Peeled fresh garlic
  • 2 lemons
  • ¼ cup Greek yogurt
  • 1 yellow onion
  • Fresh ginger
  • Fresh cilantro
  • 2 tablespoons unsalted butter (optional)
  • Masala spice blend (coriander - cumin - cardamom - garam masala - sweet paprika - nutmeg)
  • ½ teaspoon cayenne (optional)
  • 1 cup diced tomatoes
  • ½ cup coconut milk
  • 3 ounces baby spinach
  • 2 naan

Chef's Tip

Rinsing rice removes surface starches that cause clumping. You can give it a quick rinse in a fine-mesh strainer under cold running water, or you can put it in a small bowl, cover it with cold water, swish a few times, drain, and repeat until the water runs clear.

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups lightly salted water Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 12 to 14 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, marinate the chicken.

2

Marinate the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Juice 1 lemon.
  • Cut the other lemon into wedges for serving.
In a medium bowl, stir together the chicken, garlic, lemon juice, and yogurt and season with salt and pepper. Set aside to marinate. While the chicken marinates, prepare the remaining ingredients.

3

Prep the ingredients

  • Peel and coarsely chop the yellow onion.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Coarsely chop the cilantro.

4

Cook the chicken

In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pot.

5

Make the sauce; toast the naan

In the same pot used for the chicken, warm the butter or 2 tablespoons oil over medium heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the ginger, masala spice blend, and as much cayenne as you like and cook until fragrant, about 1 minute. Stir in the tomatoes and ½ cup water, then add the coconut milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 6 to 8 minutes. Stir in the chicken and cook until the chicken is heated through, 1 to 2 minutes. Remove from the heat and fold in the baby spinach. Season to taste with salt and pepper.
When the chicken is almost done, on the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the naan until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster.
Tear the naan into four pieces.

6

Serve

Transfer the rice to individual bowls; top with the chicken and sauce. Sprinkle on the cilantro. Serve with the lemon wedges and naan.

Kids can!
  • Rinse the rice.
  • Measure out the garlic and ginger.
  • Juice the lemon.
  • Tear the naan into pieces.
  • Serve the meal.

Nutrition per serving: Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 450mg (19% DV), Carbohydrates: 72g (24% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat

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