Chicken Tikka Masala

A warm, speed-scratch entrée featuring diced chicken simmered in a spiced tomato-yogurt sauce and served over brown rice. Each serving provides 17 g protein.  

Credits as: 1 or 2 oz eq whole grain-rich grain, 2 oz eq meat/meat alternate, and 1/8 cup red/orange vegetable 

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Thaw diced chicken in refrigerator overnight.
2. Add butter to tilt skillet set to medium heat. Once butter is melted, add diced onion and cook for 4-5 minutes or until the onion edges begin to turn brown.
3. Add the tomato paste to the skillet and stir to mix into the onion. Cook for about 2-3 minutes or until the paste begins to darken.
4. Add the garam masala, granulated garlic, cumin, paprika, ginger, salt, and chili powder. Cook for about 30 seconds until fragrant, but be careful not to let the spices burn.
5. Add diced tomatoes with liquid (undrained) and water to the skillet. Bring the sauce to a simmer and cook for about 30 minutes uncovered to allow the sauce to significantly reduce and the flavors to develop.
6. Turn off heat, allow sauce to stop simmering, and then blend using an immersion blender. Once smooth, stir in yogurt. Add chicken, return to a simmer, and cook until the chicken is warmed through.
7. Top with chopped cilantro right before service. Serve 1/2 cup chicken tikka masala using a #8 disher over brown rice.