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)
Ingredients
1cupbasmati rice
2tablespoonsunsalted butter
1 ½poundsboneless skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1onion, diced
2tablespoonstomato paste
1tablespoonsfreshly grated ginger
3garlic cloves, minced
2teaspoonsgaram masala
2teaspoonschili powder
2teaspoonsturmeric
128-ounce can diced tomatoes
1cupchicken stock
⅓cupheavy cream
1tablespoonfresh lemon juice
¼cupchopped 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.