By Nathan Haskins
Heat 1 tablespoon of oil in a pan over medium heat. Mince the garlic cloves and grate the ginger, then sauté them in the hot oil until fragrant, about 1 minute.
Add the 5 oz of chicken breast in tikka masala sauce to the pan. Stir well and cook until the chicken is heated through, about 5-7 minutes.
Sprinkle 1 tablespoon of spices (garam masala, coriander, cumin) into the pan. Stir to combine, and season with salt and pepper to taste. Cook for another 2-3 minutes to let the flavors meld.
In a separate pot, fluff the 3/4 cup of cooked basmati rice with a fork, and gently warm it over low heat if needed.
Serve the chicken tikka masala on a plate with the warmed basmati rice alongside.
Place the 1/2 cup of cucumber raita into a small bowl and serve it on the side or drizzled over the top for added flavor and cool contrast.
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This Indian Dinner Main Course recipe is ready in 30 minutes and features chicken breast in tikka masala sauce, cooked basmati rice, cucumber raita and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of oil in a pan over medium heat. Mince the garlic cloves and grate the ginger, then sauté them in the hot oil until fragrant, about 1 minute.
Add the 5 oz of chicken breast in tikka masala sauce to the pan. Stir well and cook until the chicken is heated through, about 5-7 minutes.
Sprinkle 1 tablespoon of spices (garam masala, coriander, cumin) into the pan. Stir to combine, and season with salt and pepper to taste. Cook for another 2-3 minutes to let the flavors meld.
In a separate pot, fluff the 3/4 cup of cooked basmati rice with a fork, and gently warm it over low heat if needed.
Serve the chicken tikka masala on a plate with the warmed basmati rice alongside.
Place the 1/2 cup of cucumber raita into a small bowl and serve it on the side or drizzled over the top for added flavor and cool contrast.
Calories per Serving: 350
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