Recipe of the Week – Chicken Tikka Masala

Chef Tim Recher is back!

Chicken Tikka Masala
Serves 4

• 4 boneless, skinless chicken breast cut into chunks
• 1 Tbsp. coconut oil
• 5 cloves garlic, chopped
• 1Tbs ginger, chopped
• ½ onion, diced
• Spices: Garam masala, cumin, chili powder, cinnamon, granulated garlic, ground coriander: to taste
• Salt & pepper to taste
• Cayenne to taste
• 1 14.5 oz. can ground tomatoes (any plain tomato product would work really)
• .25 cup plain Greek yogurt (I used non-fat)
• 1 scallion, chopped
• ¼ cup chopped cilantro
• Cauliflower rice, Basmati Rice, Brown Rice or just more veggies for serving
1) Heat oil in a non-stick pan over medium heat
2) Add onions, garlic, ginger, and spices—just add a bunch and taste it later to adjust it
3) Sauté this mixture for a few minutes to soften without browning
4) Pour mix into a blender and add the canned tomato product
5) Puree until smooth
6) Return pan to heat and add the chicken pieces
7) Sauté for a couple minutes and add the sauce
8) Turn heat to medium low and allow to simmer for approx. 10 minutes and chicken is cooked through
9) Stir in the yogurt and cilantro
10) Taste and now is the time to add more spice is you like. Have fun with it!
11) Serve it over your choice of carbs and garnish with the chopped green onions and any left over cilantro

Change it up—try shrimp, scallops, chicken of fish

MACROS: 236 cal; 29.5g protein; 14.25g carbs; 6.5g fat
(you may want to add some avocado or more coconut oil for some more healthy fat)