The END of Takeout Tikka Masala

Ingredients

• 3 cloves Garlic (peeled, sliced, crushed with a pinch of salt to form a paste)
• 2 inches Fresh Ginger (peeled, thinly sliced then finely minced)
• 1 shallot Shallot (peeled, sliced and minced)
• 0.25 cup Cilantro (roughly chopped for garnish)
• 1 tablespoon Garam Masala (homemade blend (see spice list) or store‑bought)
• 1 tablespoon Ground Coriander
• 1 tablespoon Smoked Paprika
• 1 teaspoon Turmeric
• 0.5 teaspoon Ground Cumin
• 2 teaspoons Salt
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• 0.25 cup Water (for spice paste)
• 3 pounds Chicken Breast (skinless, boneless; butterflied and sliced into thin strips)
• 1 cup Non‑Fat Greek Yogurt (plain)
• 336 g Jasmine Rice (rinsed until water runs clear)
• 360 g Water (for rice)
• 1 can Tomato Sauce (15 oz / 425 g, no added sugar)
• 225 g Frozen Cauliflower (thawed in the pan)
• 100 g Frozen Peas
• 170 g Cream Cheese (softened; block without added gums or preservatives)
• 0.5 cup Water (for sauce)
• 2 tablespoons Unsalted Butter
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare Aromatics

   Peel and slice the garlic cloves, then crush them with a pinch of salt using the flat side of the knife to form a paste. Peel the ginger, slice thinly, then mince finely. Peel, slice and mince the shallot.

   Time: PT10M

2. Make Garam Masala Blend

   Combine 1 Tbsp garam masala, 1 Tbsp ground coriander, 1 Tbsp smoked paprika, 1 tsp turmeric, ½ tsp ground cumin, and 2 tsp salt in a small bowl.

   Time: PT5M

3. Create Spice Paste

   Add the minced aromatics to the spice blend, drizzle in 1 Tbsp olive oil, and stir in ¼ cup water until a smooth paste forms.

   Time: PT5M

4. Prep Chicken

   Butterfly the chicken breasts, slice them into thin strips, then cut the strips into bite‑size pieces. Set aside in a large bowl.

   Time: PT10M

5. Marinate Chicken

   Add 1 cup non‑fat Greek yogurt and half of the spice paste to the chicken pieces. Mix thoroughly, cover, and refrigerate for at least 2 hours or up to 24 hours.

   Time: PT5M

6. Rinse and Measure Rice

   Rinse 336 g jasmine rice in warm water until the water runs mostly clear. Drain well.

   Time: PT5M

7. Cook Rice in Instant Pot

   Add the rinsed rice and 360 g water to the Instant Pot inner pot. Seal the lid and pressure‑cook on high for 3 minutes, then let natural release for 10 minutes. Fluff and keep warm.

   Time: PT13M

8. Start Sauce Base

   In a large pot, combine the 425 g can of tomato sauce, the remaining spice paste, 225 g frozen cauliflower, 100 g frozen peas, and ¼ cup water. Heat on low, stirring occasionally, until the vegetables begin to thaw.

   Time: PT5M

   Temperature: low

9. Sear Chicken

   Heat a large skillet over medium‑high heat. Add a splash of oil if needed. Working in batches, add chicken pieces and sear 2‑3 minutes per side until nicely browned. Transfer to a plate.

   Time: PT12M

   Temperature: medium‑high

10. Create Cream Sauce

    Return the seared chicken to the sauce pot. Add 170 g softened cream cheese and ½ cup water. Stir continuously until the cheese melts and the sauce becomes smooth and orange‑colored.

    Time: PT5M

    Temperature: medium

11. Finish Simmer

    Stir in 2 Tbsp butter. Reduce heat to low and simmer 10‑15 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.

    Time: PT12M

    Temperature: low

12. Finish and Serve

    Add 1 Tbsp fresh lemon juice, adjust salt to taste, and garnish with chopped cilantro. Serve hot over the jasmine rice or with naan.

    Time: PT2M

Nutrition Facts

Calories

497

Protein

30 g

Carbohydrates

43 g

Fat

12 g

Fiber

5 g