Chicken Tikka Masala

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Step 1

Make spice mix Spice Paste/Mix: - 1 tbsp (6 g) garam masala - 1 tbsp (6 g) ground coriander seed - 1 tbsp (6 g) paprika (smoked is best) - 1 tsp (3 g) turmeric - ½ tsp (1 g) cumin - 2 tsp (12 g) sea salt - 3 cloves garlic (minced) - 1 2-inch piece ginger (minced) - 1 tbsp (15 ml) oil (I use neutral oils like olive oil) - ¼ c (60 ml) water

Step 2

Marinated Chicken: ~ 1 cup (230 g) nonfat Greek yogurt (Cottage Cheese blended smooth) - 3 lbs (~1.4 kg) raw chicken breast - ½ of spice paste

Step 3

Step 3 Begin cooking rice - 1 ½ c (336 g) Jasmine rice (Brown Rice following brown rice recipe usually takes more water) - 1 ½ c (360 g) water - Salt and lemon juice to taste The Sauce:

Step 4

The Sauce - 1 15 oz (425 g) can tomato sauce - ½ of spice paste - 1 c (240 mL) water - 6 0z (170 g) cream cheese Blend the mixture well and begin cooking on a low heat once blended add - 8 oz (225 g) frozen cauliflower - 8 oz (225 g) frozen peas (Optional) Continue cooking adding chicken as ready

Step 5

Step 5 Grill chicken till internal temp 160 -165 °F may need to cook in batches Let rest and cube chicken and add to the sauce once done add remaining Marinade to sauce and simmer for 30 minutes or till chicken's internal temp is 165°F and sauce consistency is what you want.