Chicken tikka masala with basmati rice

Gluten Free, Soy Free

4 Servings, 530 Calories/Serving

35 - 45 Minutes

Though the flavors are Indian, this is actually a British dish. An Indian restaurant in Glasgow, Scotland claims to have invented it when a customer complained that his chicken had no sauce. In Sun Basket’s spin, the take-out favorite gets an update with a rich but healthy Greek yogurt sauce and our custom Masala spice blend.


  • 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
  • ¼ cup coconut milk
  • Baby spinach



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 and 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.


Make the marinade; marinate the chicken

  • Cut a small corner of the chicken packaging and drain any excess liquid; pat the chicken dry with a paper towel, and cut into 1-inch pieces.
  • 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 onion and ginger.


Prep the onion, ginger, and cilantro

  • Peel and coarsely chop the yellow onion.
  • Grate or peel and finely chop the ginger.
  • Coarsely chop the cilantro.


Brown 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 opaque but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pot.


Make the sauce

In the same pot used for the chicken, warm the butter or 2 tablespoons oil over medium heat. 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 slowly add the coconut milk, a little at a time, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 6 to 8 minutes.
Add the chicken and cook, stirring occasionally, until the chicken is cooked through, 2 to 3 minutes. Season to taste with salt and pepper.



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

Chef’s Tip Rinsing rice removes starches on the surface of the grains that cause clumping. You can give the rice quick rinse in a fine-mesh strainer under cold running water, or in a small bowl, cover the grains with cold water, swish a few times, strain, and repeat until the water runs clear.

Kids can!
  • Rinse the rice.
  • Juice the lemon.
  • Sprinkle on the cilantro.
  • Serve the meal.
  • Wash the dishes.

Nutrition per serving: Calories: 530, Protein: 36 g, Total Fat: 21 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 115 mg, Carbohydrates: 49 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 380 mg
Contains: milk

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