Ingredients

Method

1. 1

   In a bowl, combine the cubed chicken breast with paprika, turmeric, cumin, garam masala, chili powder, salt, pepper, minced garlic, and low-fat yogurt.

2. 2

   Mix thoroughly until the chicken is evenly coated. Let it marinate for at least 10 minutes.

3. 3

   In a medium pot, combine the washed uncooked rice and water.

4. 4

   Add salt, turmeric, and cumin to the pot.

5. 5

   Stir gently to combine the spices.

6. 6

   Bring the mixture to a boil over medium-high heat.

7. 7

   Once boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is fully cooked and fluffy.

8. 8

   Lightly spray a large pan with cooking oil and place it over medium heat.

9. 9

   Add the marinated chicken to the hot pan and cook for about 8 minutes, turning occasionally, until golden brown and cooked through.

10. 10

    Once cooked, remove the chicken from the pan and set it aside.

11. 11

    In the same pan, add the finely chopped onion and sauté until softened.

12. 12

    Add the same seasoning mix used for the chicken (paprika, turmeric, cumin, garam masala, chili powder, salt, pepper) to the onions and stir.

13. 13

    Pour in the crushed tomatoes and add the light cream cheese.

14. 14

    Stir continuously until the sauce is smooth and creamy.

15. 15

    Return the cooked chicken to the pan and mix it into the sauce.

16. 16

    Garnish with fresh chopped coriander (cilantro).

17. 17

    Serve the Chicken Tikka Masala hot over a bed of the yellow rice. Enjoy