Chicken Tikka Masala
Basmati Rice with Green Onions
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (6-oz) carton plain yogurt
- 2½ Tbsp garam masala, divided
- 3 Tbsp olive oil, divided
- 1 onion, sliced
- 1 Tbsp minced ginger
- 1 (28-oz) can BPA-free crushed organic tomatoes
- 2 tsp paprika
- 1 tsp ground cumin
- 1 (8-oz) carton reduced-fat sour cream
Instructions
- Combine chicken, yogurt, and 2 Tbsp garam masala in a large zip-top plastic freezer bag; seal and refrigerate at least 2 hours.
- Heat 2 Tbsp oil in a large deep skillet over medium-high heat; add chicken and cook 4 to 5 minutes or until lightly browned.
- Remove chicken from skillet; keep warm.
- Heat remaining 1 Tbsp oil in skillet over medium heat; add onion and ginger.
- Cook 3 minutes or until tender; stir in tomatoes, paprika, cumin, ½ tsp each salt and pepper, and remaining ½ Tbsp garam masala.
- Cook 10 minutes or until sauce is slightly reduced; add sour cream.
- Cook just until thickened; stir in chicken.
- Cook just until chicken is thoroughly heated; serve over rice.
Side Dish Ingredients
- 1½ cups brown basmati rice
- 1 Tbsp butter
- 4 green onions, sliced
Side Dish Instructions
- Prepare rice according to package directions.
- Meanwhile, melt butter in a nonstick skillet; add green onions, and sauté 2 minutes or until tender.
- Stir green onions into rice.
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