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Everyone’s FAVORITE chicken tikka masala bowls made from scratch in just 30 min! And you can prep for the entire week!!!

Chicken Tikka Masala Meal Prep - Everyone's FAVORITE chicken tikka masala bowls made from scratch in just 30 min! And you can prep for the entire week!!!

So it’s been quite a week.

I ended up in the ER Sunday night, which turned out to be appendicitis.

I personally thought it was bad gas.

Then, they took out my appendix at 7AM, Monday morning.

Now, I’ve been on a clear liquid diet since then, but all I can think about are these chicken tikka masala bowls.

I mean, it’s just torture.

But the minute I get discharged, I’m making this for the entire week.

With extra naan. And extra garlic naan.

After all, I have some lost time to make up for with all the hospital jello and ice cream.

Chicken Tikka Masala Meal Prep

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Everyone’s FAVORITE chicken tikka masala bowls made from scratch in just 30 min! And you can prep for the entire week!!!
5 stars (2 ratings)
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Ingredients

  • 1 cup basmati rice
  • 2 tablespoons unsalted butter
  • 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 2 tablespoons tomato paste
  • 1 tablespoons freshly grated ginger
  • 3 garlic cloves, minced
  • 2 teaspoons garam masala
  • 2 teaspoons chili powder
  • 2 teaspoons turmeric
  • 1 28-ounce can diced tomatoes
  • 1 cup chicken stock
  • ⅓ cup heavy cream
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh cilantro leaves

Instructions

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Melt butter in a large skillet over medium heat.
  • Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook, stirring occasionally, until golden, about 4-5 minutes; set aside.
  • Stir in tomato paste, ginger, garlic, garam masala, chili powder and turmeric until well combined, about 1-2 minutes.
  • Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  • Stir in heavy cream, lemon juice and chicken until heated through, about 1 minute.
  • Place rice and chicken mixture into meal prep containers, garnished with cilantro, if desired.

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