Chicken Tikka Masala

Ingredients

• goat yogurt (or regular yogurt)¼ cup
• lemon, juiced½
• avocado oil, plus additional for cooking1 tablespoon
• clove garlic, minced1
• chicken breast or thighs1.5 pounds
• brown basmati rice1 cup
• water2 cups
• grass-fed unsalted butter4 tablespoons
• medium-sized onion, chopped1
• cumin1½ teaspoon
• ground coriander½ teaspoon
• cardamom½ teaspoon
• nutmeg½ teaspoon
• paprika½ teaspoon
• cayenne pepper½ teaspoon
• ground ginger1 teaspoon
• crushed tomatoes1½ cups
• coconut cream½ cup
• sea salt, to taste
• cilantro, for garnish

Method

1. In a small bowl, mix together yogurt, lemon juice, avocado oil and minced garlic.
2. Add chicken breasts or thighs to a baking dish and pour marinade over the chicken. Set dish aside in the refrigerator and marinate for at least 8 hours.
3. Prepare rice according to package.
4. In a large sauce pan, melt butter over medium heat.
5. Add in chopped onion and sauté for 5–7 minutes.
6. Add in all the spices: coriander, cumin, cardamom, nutmeg, paprika, cayenne pepper, ground ginger and sea salt to taste.
7. Add in crushed tomatoes and coconut cream and continue stirring, letting the sauce thicken up.
8. In a large pan, add avocado oil over medium-high heat. Add marinated chicken to the pan and cook on each side for 6–8 minutes, or until internal temperature reaches 165 F. You can also grill the chicken. Or cut up the chicken and cook in the oven on skewers (450 degrees F for 10 minutes per side).
9. If you pan cook or grill, slice into chunks onto a cutting board and add to masala sauce.
10. Serve chicken tikka masala over cooked brown basmati rice and garnish with chopped cilantro.