Healthier Chicken Tikka Masala

​​A warm and hearty take on an Indian classic. Chicken tikka masala made with ingredients you'll be more likely to use in future recipes rather than forget about in the pantry. Made with Greek yogurt for a creamy but higher-protein dish. 

Ingredients:

• 2 cups rice, uncooked 

• 4 chicken breasts 

• 2 tsp turmeric, divided

• 2 tsp paprika, divided

• 2 tsp garam masala, divided 

• 1 tsp salt, divided

• 1 tsp pepper, divided  

• 2 tsp ginger paste 

• 2 clove garlic, diced 

• ⅓ + ¼ cup Greek yogurt, divided 

• 2 Tbsp butter 

• ½ a white onion 

• ¼ cup cashews 

• 1 14 oz can diced tomatoes 

• Naan bread (optional) 

1. In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

2. Dice chicken breast, add 1 tsp turmeric, paprika, garam masala, salt, pepper, fresh ginger, garlic, 1/3 cup Greek yogurt — marinade and cook on high heat and set to side

3. Add butter, sliced onion, and cashews to a frying pan — cook down until onions are translucent 

4. Add 1 tsp turmeric, paprika, garam masala, salt, pepper, 1 can diced tomatoes, ¼ cup greek yogurt — mix and blend sauce (this can be done using an immersion blender or transferring the mixture into a blender and then pouring it back into the pan.) 

5. Add back to pan with chicken and simmer for a few minutes 

6. Divide into 4 meal prep containers and serve over rice topped with parsley and/or serve with naan. 

7. Keep in the fridge for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.