| |

The END of Takeout Tikka Masala | High Protein Meal Prep

Byamazingfoodstv


*Read full description for recipe and macros.*

⚪FULL RECIPE⚪

~ INGREDIENTS ~
Spice Paste/Mix:
– 1 tbsp (6 g) garam masala
– 1 tbsp (6 g) ground coriander seed
– 1 tbsp (6 g) paprika (smoked is best)
– 1 tsp (3 g) turmeric
– ½ tsp (1 g) cumin
– 2 tsp (12 g) sea salt
– 3 cloves garlic (minced)
– 1 2-inch piece ginger (minced)
– 1 tbsp (15 ml) oil
– ¼ c (60 ml) water

Marinated Chicken:
~ 1 cup (230 g) nonfat Greek yogurt
– 3 lbs (~1.4 kg) raw chicken breast
– ½ of spice paste

The Rice:
– 1 ½ c (336 g) Jasmine rice
– 1 ½ c (360 g) water
– Salt and lemon juice to taste

The Sauce:
– 1 15 oz (425 g) can tomato sauce
– ½ of spice paste
– 8 oz (225 g) frozen cauliflower
– 6 0z (170 g) cream cheese
– 1 c (240 mL) water

~ INSTRUCTIONS ~
– Create the spice paste/mix.
– Butterfly and cut chicken breasts to desired size and shape.
– Create the marinade and marinate the chicken (until ready to cook or covered and in fridge overnight).
– Wash and cook the rice, following package instructions for 6 servings. If using Instant Pot, add rice and water to the Instant Pot pot and set to pressure cook at normal on high pressure for 3 minutes. After the 3 minutes, let natural release for 10 minutes. Fluff and add salt and lemon juice to taste.
– Add all but the cream cheese and water to a pot for the sauce. Set on low to medium-low heat to thaw the frozen veggies. Cover with lid.
– Cook the chicken in a pan in at least 3 batches. 2-3 minutes on each side and add to the sauce pot.
– Deglaze pan with cream cheese and water (as shown in video) and thicken to desired consistency
– Add cream mixture to the sauce pot.
– Mix and let pot simmer on medium to medium-low with the lid cracked open for 10-15 minutes.
– Remove pot from heat and let cool for 10 minutes, uncovered, to thicken.
– Serve with rice and/or naan. Optionally top with cilantro.

~ TOTAL MACROS (WITH RICE) ~
Cal: 4092
P: 330g, C: 346g, F: 153g

~ MACROS PER SERVING (6 SERVINGS [WITH RICE]) ~
Cal: 682
P: 55g, C: 58g, F: 25.5g

⚪CHANNEL INFO⚪
HUGE THANK YOU to my Patreon Supporters:
– Cheebs
– Sabrina
– Dario
– Mikaila
– WhatOnAarth
– Sahil Talwar
Show your support by becoming a Patron of the Channel here:

⚪PRODUCTS I USE⚪
(Note: As an Amazon Associate I earn from qualifying purchases. The following links are affiliate links.)

~ DAILY USE ITEMS ~
Instant Pot all-in-one 8-Qt:

Digital Food Scale:

Glass Meal Prep Containers:

Oven Mitts

———————————————

Good Food. Better Health.
✌️

source

Similar Posts

31 Comments

  2. There isn't a Indian restaurant on the planet that doesn't add sweetener to CTM. It doesn't have to be sugar. Also, garam masala absolutely is NOT the cornerstone of Indian food. Curries are always

    1. Onion forward (not shallots)
    2. Cumin forward
    3. Coriander-y

    Cumin is pretty cheap, so, sometimes, to save money, garam masala can have a lot of cumin, but, if someone bought an expensive high cardamom GM, it would completely ruin this dish.

    Between the potential dish-ruining quantity of garam masala, the lack of sweetener, and the lack of sweetness by omitting the onions, you're doing this dish a huge disservice.

  3. Indian here. Try using evaporated milk instead of cream cheese for lower calories and shelf stable. Try using ginger garlic paste. It's super useful and stays good in the fridge for a while. Can be found at your local Indian store. I personally use tomato paste but that's just me. Lastly I use ginger garlic paste for the sauce and marinade. Also I sous vide the chicken breast and then broil them so they get an oven char without undercooking them.

Leave a Reply