Chicken Tikka Masala Rice Bowl

tikka-masala-rice-bowl-64

PREPARED WITH

SERVINGS

Ingredients

  • Cooked white or brown rice 
  • Tikka Masala Chicken (recipe below) 
  • Kachumbar Salad (recipe below) 
  • 2 Avocados, sliced 
  • Cilantro, for garnish 

 

For the Tikka Masala Chicken 

  • 1 ½ pounds Crescent Foods Boneless Skinless Chicken Thigh 
  • ½ cup Greek yogurt 
  • 2 teaspoons garam masala, divided 
  • 1 small yellow onion, roughly chopped 
  • 3 cloves garlic, roughly chopped 
  • 1” piece of ginger, skin removed and roughly chopped 
  • ¼ cup cilantro stems, roughly chopped 
  • 1 teaspoon Kosher salt 
  • 1 teaspoon turmeric 
  • ¼ teaspoon cayenne pepper 
  • 3 tablespoons unsalted butter 
  • 1 ½ cups canned tomato puree  
  • ¾ cup heavy cream 

 

For the Kachumbar Salad 

  • 1 small white onion, finely chopped 
  • 2 plum tomatoes, chopped 
  • 1 cucumber, chopped 
  • ¼ cup finely chopped cilantro 
  • ½ lemon, juiced 
  • ½ teaspoon Kosher salt 
  • ½ teaspoon cumin 
  • ¼ teaspoon cayenne pepper 

Method

For the Tikka Masala Chicken 

  1. Mix together chicken thighs, greek yogurt, and 1 teaspoon of the garam masala in a small mixing bowl.  Cover with plastic wrap and refrigerate, allowing it to marinate for at least 6 hours or up to overnight.   
  2.  
  3. In a food processor, combine yellow onion, garlic, ginger, cilantro stems, Kosher salt, turmeric, cayenne pepper, and remaining 1 teaspoon of garam masala.  Puree until smooth.   
  4.  
  5. Heat butter in a large skillet over medium heat.  Add pureed spice mixture and cook for 2 minutes, stirring constantly.  Turn up heat to medium-high and add marinated chicken.  Cook until all pieces have turned white (they won’t really brown due to the yogurt marinade).  Add tomato puree and heavy cream, season with Kosher salt.  Lower heat to maintain a simmer and cook for about 15-20 minutes, until it’s reached a sauce-like consistency and the chicken is cooked through.    

 

For the Kachumbar Salad : Combine all ingredients in a small mixing bowl and let sit for at least 15 minutes before serving so flavors can meld.  

Divide rice among four bowls.  Top with tikka masala chicken, a heaping spoonful of Kachumbar salad, and a few slices of avocado.  Garnish with cilantro and serve immediately.  

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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.