Description
This easy Chicken Tikka Masala features tender marinated chicken simmered in a creamy tomato coconut sauce. Designed for meal prep, it stores and reheats beautifully while keeping bold, balanced flavor.
Ingredients
For the marinade:
- 1 teaspoon garam masala
- 1 cup coconut milk (from a 15-ounce can)
- 16 ounces chicken breast, chopped
For the rest:
- Remaining coconut milk from the 15-ounce can
- 3/4 cup rice
- 1 tablespoon olive oil or butter
- 1/2 onion, chopped
- 3 carrots, chopped
- 1 clove garlic, minced
- 1 inch ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 15 ounces canned tomato sauce
- 1 cup chopped cilantro (optional)
- 1 lime, cut into wedges
Instructions
- Combine 1 cup coconut milk, garam masala, and salt. Add chicken and marinate at least 30 minutes.
- Cook rice according to package instructions; set aside.
- Sauté onion and carrot in oil or butter until softened. Add garlic and ginger; cook briefly.
- Stir in garam masala, cumin, and nutmeg; toast 30 seconds.
- Add marinated chicken and cook until mostly opaque.
- Stir in tomato sauce and remaining coconut milk. Simmer 15–20 minutes until thickened and chicken reaches 165°F.
- Portion over rice and garnish with cilantro and lime.
Notes
- Let the sauce simmer gently to prevent separation.
- If too thick, thin with a splash of water or coconut milk.
- For deeper flavor, allow the finished dish to rest 10 minutes before serving.
- Store rice and sauce together for easier reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes