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Make it at Home
Cooking Terms
To stew gently below or just at boiling point.
To dissolve the small particles remaining in a pan by adding liquid and heating.
To slice into thin strips about the size of matchsticks.
A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.
Chicken breast
Tikka masala spice blend
Jasmine rice
Tomato paste
Coconut cream
You Supply


Medium pot

Medium deep sauté pan or skillet

Medium bowl


Step-by-Step Instructions

Read through entire recipe before getting started. Remove chicken breasts from package; rinse and pat dry. Cut chicken into 1" pieces and transfer to a MEDIUM bowl. Add yogurt, HALF of the tikka masala spice blend and season with a pinch of salt and pepper. Toss to coat. Cover and let marinate in the refrigerator for 10-15 min. While chicken is marinating, proceed with Step #2.


In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add jasmine rice and sauté until lightly toasted and aromatic, 1-2 min. Add 1 ¼ cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until rice is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While rice is cooking, proceed with Step #3. Notes: If the rice has absorbed the water but isn't fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.


Remove chicken from refrigerator and let come to room temperature, about 10 min. Meanwhile, julienne onion. In a medium deep sauté pan or skillet, heat 1 Tbsp. oil over medium-high heat until shimmering. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water and cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min.


Add chicken and its marinade to the pan with the onions and sauté, stirring constantly, until chicken begins to brown, 4-6 min. Don't worry if liquid cooks down or begins to separate. Add tomato paste and remaining tikka masala spice blend and cook until tomato paste deepens in color, 3-4 min.


Deglaze pan with 2 cups of water. Use a wooden spatula to scrape up any browned bits on bottom. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by half, 15-20 min. Stir in coconut cream and simmer 2-3 min more. Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat to moderate.


Tear up cilantro leaves and tender stems. Divide rice between two bowls. Ladle chicken tikka masala over rice. Garnish with cilantro. Enjoy!