Tikki Masala
Ingredients
Chicken Marinade:
½ cup plain yogurt or Greek yogurt
1 tbsp fresh lemon juice
¾ tsp cumin
½ tsp garam masala
¼ tsp red chili powder (not cayenne)
½ tsp salt
1 tsp grated fresh ginger
1 tsp finely minced garlic
¾ lb boneless, skinless chicken breast, cut into bite-sized pieces
Sauce and Quinoa:
1 tbsp avocado oil
1 tbsp butter
½ large sweet onion, finely diced
1 tsp grated ginger
1 clove garlic, finely minced
1 tsp brown sugar
½ tsp ground coriander
½ tsp cumin
½ tsp smoked paprika
½ tsp garam masala
1 (4 oz) can tomato sauce (unseasoned)
½ cup lite coconut milk
¼ cup water (only if needed)
2 cups dry quinoa
Instructions
In a bowl, whisk together all marinade ingredients. Add chicken, toss to coat, and let marinate for 15 minutes to 1 hour (or overnight in the fridge for best flavor).
Combine quinoa and 4 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until quinoa is soft and has absorbed the water.
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, add chicken in batches, ensuring not to overcrowd the pan. Let cook untouched for 1 minute to develop a crust, then sauté for an additional 5 minutes until browned. Set aside and keep warm.
In the same skillet, melt butter and sauté onions for 3 minutes until soft, scraping up any browned bits from the bottom. Add ginger and garlic, sauté for 30 seconds until fragrant.
Stir in brown sugar, coriander, cumin, paprika, garam masala, and salt. Cook for 15 seconds until fragrant.
Pour in the tomato sauce and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and darkens in color.
Stir in the lite coconut milk and fully incorporate.
Add the partially cooked chicken and its juices back to the pan. Cook for an additional 8-10 minutes, until the chicken is fully cooked and the sauce is thick and bubbling. If the sauce is too thick, add water to reach your desired consistency.
Serves: 4 Time: 35 minutes Calories: 577 Protein: 50g Carbs: 55g Fat: 17g
