Chicken tikka masala with baby spinach and basmati rice

Gluten Free, Soy Free

2 Servings, 710 Calories/Serving

25 – 35 Minutes

Though the flavors are Indian, this is actually a British dish. An Indian restaurant in Glasgow, Scotland, claims to have invented it when a customer complained that his chicken had no sauce. In Sun Basket’s spin, the take-out favorite gets an update with a rich but healthy Greek yogurt marinade and our custom masala spice blend.

Ingredients

  • ½ cup basmati rice
  • 10 ounces boneless skinless chicken thigh pieces
  • Peeled fresh garlic
  • 1 lemon
  • 2 tablespoons Greek yogurt
  • 1 yellow onion
  • Fresh ginger
  • Fresh cilantro
  • 1 tablespoon unsalted butter (optional)
  • Masala spice blend (coriander - cumin - cardamom - garam masala - sweet paprika - nutmeg)
  • ¼ teaspoon cayenne (optional)
  • ½ cup diced tomatoes
  • 2 tablespoons coconut milk
  • Baby spinach

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and ¾ cup lightly salted water; bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 12 to 14 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, marinate the chicken.

2

Make the marinade; marinate the chicken

  • Cut a small corner from the chicken packaging; drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Juice half the lemon; cut half into wedges for garnish.
In a medium bowl, stir together the chicken, garlic, lemon juice, and yogurt; season with salt and pepper. Set aside to marinate.
While the chicken marinates, prepare the remaining ingredients.

3

Prep the onion, ginger, and cilantro

  • Peel and coarsely chop the yellow onion.
  • Grate or peel and finely chop the ginger.
  • Coarsely chop the cilantro.

4

Cook the chicken

In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken; cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pot.

5

Make the sauce

In the same pot used for the chicken, warm the butter or 1 tablespoon oil over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the ginger, masala spice blend, and as much cayenne as you like; cook until fragrant, about 1 minute. Stir in the tomatoes, coconut milk, and ½ cup water; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until the sauce thickens slightly, 3 to 5 minutes.
Add the chicken; cook, stirring occasionally, until the chicken is cooked through, 1 to 2 minutes. Season to taste with salt and pepper. Remove from the heat; fold in the spinach.

6

Serve

Transfer the rice to individual bowls; top with the chicken and sauce. Garnish with the cilantro; serve with the lemon wedges.

Nutrition per serving: Calories: 710, Protein: 38g, Total Fat: 35g, Monounsaturated Fat: 23g, Polyunsaturated Fat: 3g, Saturated Fat: 5g, Cholesterol: 115mg, Carbohydrates: 60g, Fiber: 5g, Sugar: 9g, Added Sugars: 0g, Sodium: 520mg
Contains: milk

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