Chicken Tikka Masala Meal Prep

From a YouTube video Watch the original

Ingredients

• 700g boneless, skinless chicken thighs
• Juice of half a lemon
• 80g natural yogurt
• 15g ginger
• 6 cloves of garlic
• 5g ground cumin
• 2g ground coriander
• 2g garam masala
• 4g sweet paprika
• 2.5g kashmiri chili powder
• Salt
• Oil
• 2 brown or yellow onions
• 30ml neutral-flavored oil
• 1g ground turmeric
• 7g ground coriander
• 3.5g sweet paprika
• 1g kashmiri chili powder
• 30g concentrated tomato paste
• 400g chopped tomatoes
• 180g low-fat cream
• 2g garam masala
• 1/4 lemon juice
• Salt
• 300g Basmati or long grain rice
• 600ml cold water
• 4 bay leaves
• Salt

Instructions

1. Cut the chicken into even-sized pieces and marinate with lemon juice for 20 minutes.
2. Blend together yogurt, ginger, garlic, cumin, coriander, garam masala, paprika, chili powder, salt, and oil to make the curry paste.
3. Mix the curry paste with the chicken and marinate for 30 minutes to 48 hours.
4. Slice and dice the onions and sauté in oil with salt until golden and translucent.
5. Add the chicken and curry paste to the pan and cook until golden.
6. Add ginger paste, turmeric, coriander, paprika, chili powder, tomato paste, chopped tomatoes, and salt. Cook for 20 minutes.
7. Add cream, garam masala, and lemon juice. Cook for 5 minutes.
8. Cook rice with bay leaves and salt for 14 minutes, then let sit for 4 minutes before fluffing with a fork.
9. Serve chicken tikka masala with rice and garnish with coriander or cilantro.
10. Let cool for 20 minutes before storing in the fridge for up to 4 days or freezer for up to 4 months. Reheat in the microwave or pan.

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