Chicken Tikka Masala with Cauliflower Rice
Ingredients
- 300 g chicken thigh fillets cubed
- 1/4 cup greek yoghurt
- 3 cloves garlic minced
- 1/2 tablespoon fresh ginger minced
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 teaspoon lemon juice
- salt & pepper to taste
Ingredients for Tikka Masala
- 1 tablespoon butter
- 1/2 brown onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/2 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1/2 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 pinch cardamom pod
- 3/4 cup tomato passata or puree
- 3/4 cup water
- 50 ml coconut cream
Ingredients for Serving
- 250 g cauliflower rice Birds Eye
- 1/4 cup fresh coriander finely chopped
Instructions
- Combine all marinade ingredients in a bowl, cover and allow to marinade for minimum 1 hour or overnight.
- Melt butter in a fry pan over medium-high heat, add onion, garlic and ginger and sauté until onion is translucent.
- Add the chicken to the fry pan and cook until lightly browned all over (doesn’t have to be cooked through). Reduce heat, add spices to the pan and cook for 1-2 minutes until fragrant.
- Add the tomato passata and water, cover with a lid and simmer for 15 minutes until chicken is cooked through.
- Add coconut cream, sugar and season with salt and pepper. Simmer for a further 5 minutes uncovered until sauce reduces.