Chicken Tikka Masala

• 1½ lb
  Chicken Thigh (Skinless)
• ½ cup
  Whole Milk Greek Yogurt
• 1 tbsp
  Lemon Juiceor 1 tbsp Lime Juice

  Lime Juiceor 1 tbsp Lemon Juice

  Swap Lemon Juice

  Lemon JuiceLime Juice
• 4 tsp
  Garam Masala (2 tsp marinade, 2 tsp sauce)
• 2 tsp
  Paprika (1 tsp marinade, 1 tsp sauce)
• 1 tsp
  Turmeric
• ¼ tsp
  Cayenne Pepper
• Salt
• 1
  Onions
• 4 cloves1 tbsp
  Garlicor 1 tbsp Garlic-Infused Olive Oil

  Garlic-Infused Olive Oilor 4 cloves Garlic

  Swap Garlic

  GarlicGarlic-Infused Olive Oil
• 1 tbsp
  Fresh Ginger
• 1½ cup
  White Riceor 1½ cup Brown Rice

  Brown Riceor 1½ cup White Rice

  Swap White Rice

  White RiceBrown Rice
• 1 tbsp
  Avocado Oil
• 2 tsp
  Ground Cumin
• 2 tsp
  Ground Coriander
• 2 tbsp
  Tomato Paste
• 14½ oz
  Canned Tomatoes
• 1 tsp
  Maple Syrupor 1 tsp Honey

  Honeyor 1 tsp Maple Syrup

  Swap Maple Syrup

  Maple SyrupHoney
• ½ cup
  Heavy Creamor ½ cup Canned Coconut Milk

  Canned Coconut Milkor ½ cup Heavy Cream

  Swap Heavy Cream

  Heavy CreamCanned Coconut Milk
• 1 tbsp
  Gheeor 1 tbsp Unsalted Butter

  Unsalted Butteror 1 tbsp Ghee

  Swap Ghee

  GheeUnsalted Butter
• ¼ cup
  Fresh Cilantro
• Optional
• 2 cup
  Spinach
• 1 cup
  Green Peas

Steps

1. Cut 1½ lb Chicken Thigh into 2-inch pieces.

   ~3m

2. Whisk ½ C Greek Yogurt, 1 T Lemon Juice, 2 tsp garam masala, 1 tsp Paprika and 1 tsp Turmeric, ¼ tsp Cayenne Pepper and 1 tsp Salt in a large bowl.

   ~2m

3. Whisk ½ C Greek Yogurt, 1 T Lime Juice, 2 tsp garam masala, 1 tsp Paprika and 1 tsp Turmeric, ¼ tsp Cayenne Pepper and 1 tsp Salt in a large bowl.

   ~2m

4. Fold the chicken into the marinade until coated.

   ~1m

5. Refrigerate the chicken.

   ~1h

6. Dice 1 Onions.

   ~2m

7. Mince 4 cloves Garlic and 1 T Fresh Ginger.

   ~2m

8. Mince 1 T Garlic-Infused Olive Oil and 1 T Fresh Ginger.

   ~2m

9. Rinse 1½ C White Rice until the water runs clear.

   ~2m

10. Rinse 1½ C Brown Rice until the water runs clear.

    ~2m

11. Heat 1 T Avocado Oil in a large skillet over medium-high.

    ~2m

12. Cook 1 Onions until deep golden.

    ~8m

13. Stir in 4 cloves Garlic and 1 T Fresh Ginger until fragrant.

    ~1m

14. Stir in 1 T Garlic-Infused Olive Oil and 1 T Fresh Ginger until fragrant.

    ~1m

15. Stir in 2 tsp Ground Cumin, 2 tsp Ground Coriander, 2 tsp garam masala and 1 tsp Paprika.

    ~1m

16. Stir in 2 T Tomato Paste and cook until it darkens.

    ~2m

17. Pour in 14½ oz Canned Tomatoes and 1 tsp Salt.

    ~1m

18. Set an oven rack in the upper third and heat the broiler.

    ~1m

19. Cook the rice according to package instructions.

    ~20m

20. Simmer the sauce until it thickens.

    ~15m

21. Arrange the chicken on a foil-lined sheet pan in a single layer.

    ~2m

22. Broil the chicken until the edges blacken in spots.

    ~6m

23. Flip the chicken.

    ~1m

24. Broil until the chicken reaches 175F.

    ~5m

25. Stir in 1 tsp Maple Syrup.

    ~1m

26. Stir in 1 tsp Honey.

    ~1m

27. Reduce the heat to low.

    ~1m

28. Stir in ½ C Heavy Cream.

    ~1m

29. Stir in ½ C Canned Coconut Milk.

    ~1m

30. Stir in 1 T Ghee until the sauce turns glossy.

    ~1m

31. Stir in 1 T Unsalted Butter until the sauce turns glossy.

    ~1m

32. Cut the chicken into 1-inch pieces.

    ~2m

33. Fold the chicken into the sauce.

    ~1m

34. Taste and adjust the salt.

35. Fluff the rice with a fork.

    ~1m

36. Scatter ¼ C Fresh Cilantro over the masala.

    ~1m

37. Spoon the masala alongside the rice and serve hot.

    ~1m

38. Cut 1½ lb Chicken Thigh into 1-inch pieces.

    ~3m

39. Whisk ½ C Greek Yogurt, 1 T Lemon Juice, 2 tsp garam masala, 1 tsp Paprika and 1 tsp Turmeric, ¼ tsp Cayenne Pepper and 1 tsp Salt in a large bowl.

    ~2m

40. Whisk ½ C Greek Yogurt, 1 T Lime Juice, 2 tsp garam masala, 1 tsp Paprika and 1 tsp Turmeric, ¼ tsp Cayenne Pepper and 1 tsp Salt in a large bowl.

    ~2m

41. Fold the chicken into the marinade until coated.

    ~1m

42. Refrigerate the chicken.

    ~1h

43. Dice 1 Onions.

    ~2m

44. Mince 4 cloves Garlic and 1 T Fresh Ginger.

    ~2m

45. Mince 1 T Garlic-Infused Olive Oil and 1 T Fresh Ginger.

    ~2m

46. Rinse 1½ C White Rice until the water runs clear.

    ~2m

47. Rinse 1½ C Brown Rice until the water runs clear.

    ~2m

48. Heat 1 T Avocado Oil in a large skillet over medium-high.

    ~2m

49. Sear the chicken until charred in spots.

    ~6m

50. Transfer the chicken to a plate.

    ~1m

51. Cook Onions in the same skillet until deep golden.

    ~8m

52. Stir in Garlic and Fresh Ginger until fragrant.

    ~1m

53. Stir in Garlic-Infused Olive Oil and Fresh Ginger until fragrant.

    ~1m

54. Stir in 2 tsp Ground Cumin, 2 tsp Ground Coriander, 2 tsp garam masala and 1 tsp Paprika.

    ~1m

55. Stir in 2 T Tomato Paste and cook until it darkens.

    ~2m

56. Pour in 14½ oz Canned Tomatoes and 1 tsp Salt.

    ~1m

57. Cook the rice according to package instructions.

    ~20m

58. Simmer the sauce until it thickens.

    ~15m

59. Stir in 1 tsp Maple Syrup.

    ~1m

60. Stir in 1 tsp Honey.

    ~1m

61. Return the chicken and its juices to the skillet.

    ~1m

62. Simmer until the chicken reaches 175F.

    ~6m

63. Reduce the heat to low.

    ~1m

64. Stir in ½ C Heavy Cream.

    ~1m

65. Stir in ½ C Canned Coconut Milk.

    ~1m

66. Stir in 1 T Ghee until the sauce turns glossy.

    ~1m

67. Stir in 1 T Unsalted Butter until the sauce turns glossy.

    ~1m

68. Taste and adjust the salt.

69. Fluff the rice with a fork.

    ~1m

70. Scatter ¼ C Fresh Cilantro over the masala.

    ~1m

71. Spoon the masala alongside the rice and serve hot.

    ~1m