Chicken Tikka Masala

What you need

Ingredients

Measured for 4 servings.

• 700 gChicken Breast, raw
• 160 gGreek Yogurt 2%
• 60 gTikka Masala Paste
• 500 gTomato Passata
• 160 gOnion
• 15 gGarlic
• 180 gLight Coconut Milk
• 600 gWhite Rice, cooked
• 12 gOlive Oil

Make it

Method

1. 01

   Cut the 700 g raw chicken breast into even pieces. Coat with the measured 60 g tikka paste and 160 g Greek yogurt; let stand in the refrigerator while dicing the 160 g onion and mincing the 15 g garlic. The 600 g rice is already cooked weight.

2. 02

   Heat 12 g olive oil in a deep pan over medium heat. Soften onion for 4–5 minutes; add garlic for 30 seconds. Add the coated chicken and stir for 3–4 minutes, then pour in 500 g tomato passata. Simmer gently, partly covered, for 12–15 minutes, stirring so the yogurt does not catch.

3. 03

   Check the largest chicken piece reaches 74°C. Stir in 180 g light coconut milk and warm gently for 2–3 minutes without a hard boil. Reheat the measured cooked rice thoroughly, divide it into four portions and spoon the chicken sauce over it. Do not reuse the raw marinade bowl for serving.