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Make it at Home
Cooking Terms
Simmer
To stew gently below or just at boiling point.
Deglaze
To dissolve the small particles remaining in a pan by adding liquid and heating.
Julienne
To slice into thin strips about the size of matchsticks.
Shimmering
A description of flowing and shiny oil that its nearing its smoke point; an indicator your oil is very hot.
Ingredients
Chicken breast
Yogurt
Tikka masala spice blend
Jasmine rice
Onion
Tomato paste
Coconut cream
Cilantro
This dish is Gluten-Free
Click here for full nutritional information
You Supply

Salt
Pepper
Oil

Medium pot

Medium deep sauté pan or skillet

Medium bowl

 

Step-by-Step Instructions
1
MARINATE CHICKEN

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.

2
COOK RICE

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.

3
SAUTÈ ONION

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.

4
COOK CHICKEN

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.

5
SIMMER SAUCE

Deg laze 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.

6
PLATE YOUR DISH

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