Roasted Chicken Tikka Masala with Basmati Rice and Charred Broccoli

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 0.5 cup coconut cream
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp kashmiri chili powder
• 2 tbsp fresh ginger
• 6 garlic cloves
• 28 oz crushed tomatoes
• 1 cup coconut milk
• 3 tbsp avocado oil
• 1 yellow onion
• 2 cup basmati rice
• 1 lb broccoli florets
• 1 lemon
• 0.5 cup fresh cilantro
• 2 tsp salt
• 1 tsp sugar

Instructions

1. 1

   Whisk coconut cream with 1 tsp each garam masala, cumin, and coriander, half the turmeric, the kashmiri chili powder, half the grated ginger, and 3 minced garlic cloves. Cube the chicken, toss in the marinade, and refrigerate 30 minutes.

2. 2

   Rinse basmati rice until clear, then cook with 3 cups water and 1 tsp salt; fluff and keep covered.

3. 3

   Preheat broiler. Spread marinated chicken on a foil-lined sheet pan and broil 10-12 minutes, turning once, until charred at the edges and cooked through.

4. 4

   Meanwhile, heat avocado oil in a wide pot over medium. Cook finely diced onion 8 minutes until golden, then add remaining ginger and garlic and cook 1 minute.

5. 5

   Add remaining cumin, coriander, garam masala, and turmeric; toast 30 seconds. Pour in crushed tomatoes with sugar and 1 tsp salt and simmer 15 minutes until darkened and thickened.

6. 6

   Stir in coconut milk, add the broiled chicken with any pan juices, and simmer 8 minutes. Finish with a squeeze of lemon and half the cilantro.

7. 7

   Toss broccoli florets with 1 tbsp avocado oil and salt, roast at 450°F for 15 minutes until charred, then toss with lemon zest and juice.

8. 8

   Serve the tikka masala over basmati rice with charred broccoli and remaining cilantro scattered on top.