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!!!

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

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

15 minutes15 minutes

Ingredients:

  • 1 cup basmati rice
  • 2 tablespoons unsalted butter
  • 1 1/2 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
  • 1/3 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro leaves

Directions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large skillet over medium heat.
  3. 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.
  4. Stir in tomato paste, ginger, garlic, garam masala, chili powder and turmeric until well combined, about 1-2 minutes.
  5. Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  6. Stir in heavy cream, lemon juice and chicken until heated through, about 1 minute.
  7. Place rice and chicken mixture into meal prep containers, garnished with cilantro, if desired.

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