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Chicken Tikka Masala with Rice



 

INGREDIENTS


Spice Mix

  • 1/2 tsp Ground Cumin

  • 1/2 tsp Ground Coriander

  • 1/2 tsp Turmeric Powder

  • 1/2 tsp Kashmiri Chilli Powder (or the chilli powder of your choice)

  • 1/2 tsp Garam Masala


Garlic & Ginger Paste

  • 5 cloves Garlic

  • Ginger (equal amount to garlic used)


Chicken & Marinade

  • 500g (18oz) Chicken Thighs

  • 1/2 tsp Cooking Salt (or 1/4 tsp Table Salt)

  • 1/2 tsp Spice Mix

  • 1/2 tsp Garlic & Ginger Paste

  • Juice from 1/2 Lemon (or 1-2 tbsp)

  • 2 tbsp Greek Yogurt


Curry Sauce

  • 2 Onions (red or brown)

  • 200g (7oz) Tomatoes (fresh or canned)

  • 1/2 tbsp Honey

  • 2 tbsp Thickened Cream (aka Heavy Cream)

  • 1 tsp Dried Fenugreek Leaves


Rice

  • 2 cups Basmati Rice

  • 2.5 cups Water

  • 1 tsp Cooking Salt (or 1/2 tsp Table Salt)


For Cooking

  • 2 tbsp Cooking Oil (e.g. vegetable or canola)

  • Water as needed

  • Salt as needed


 

METHODS


Step 1: Prepare garlic & ginger paste

  • Grate or finely chop the garlic and ginger

  • Add to a bowl and set aside


Step 2: Create spice mix

  • Add all spices to a bowl and combine

  • Set aside until ready for use


Step 3: Marinate chicken

  • Remove excess fat. skin, connective tissue, bone or cartilage from chicken thighs

  • Cut the chicken into bite-sized pieced and add to a bowl

  • To the same bowl add the remaining marinade ingredients and mix

  • Cover and refrigerate for up to 24 hours


Step 4: Dice the onions

  • Dice the onions and set aside until ready for use


Step 5: Sear the chicken

  • Pre-heat a stainless steel or non-stick pan on high heat

  • Add 2 tbsp oil and swirl to coat the surface

  • Add the marinated chicken to the pan and allow to sit for 1-2 minutes or until seared

  • Flip the chicken to sear on the other side

  • Once the chicken is seared on both sides, turn the heat off

  • Tilt the pan to reserve the remaining oil, and remove the chicken


Step 6: Make the curry sauce

  • On medium heat, add the diced onions to the pan with the remaining oil

  • Add a pinch of salt

  • Add water to deglaze the pan if needed

  • Cook until onions are softened

  • Turn the heat to low and add the remaining garlic & ginger paste

  • Stir for 1 minute, or until fragrant

  • Add the remaining spice mix and stir for 1 minute or until fragrant

  • Turn the heat to medium and add the tomatoes

  • Cook until a thick paste forms

  • Blend/process the sauce along with some water

  • Return the blended sauce back to the pan along with some water to adjust the consistency

  • Add the seared chicken along with any resting juices and leftover marinade

  • Add a pinch of salt and 1/2 tbsp honey

  • Bring to a boil then simmer with the lid on for 20 minutes

  • Taste for seasoning and add salt if needed

  • Turn the heat off, add the cream, add the dried fenugreek leaves, and stir to combine

  • Set aside until ready for serving


Step 7: Cook the rice

  • Wash the rice 2-4 times

  • Add the washed rice to a pot along with 2.5 cups water and 1 tsp cooking salt (or 1/2 tsp table salt)

  • Bring to a boil over high heat uncovered

  • Cook for 12 minutes over low heat with the lid on

  • Turn the heat off and allow to rest for 10 minutes with the lid on

  • Fluff the rice to release excess steam and set aside until ready for serving


Step 8: Add to containers

  • Evenly distribute the rice between 4 containers on one side

  • Evenly distribute the curry on the other side of the containers

  • Allow to cool before covering with lids

  • Store in the fridge for up to one week

  • Microwave to reheat and enjoy!


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 643

  • Protein - 34g

  • Carbohydrate - 87g

  • Fat - 16g


 

EQUIPMENT USED

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