tikka masala

hot flash cook

Hot Flash Cook Chicken Tikka Masala

serves 4

ingredients

• 2 lb boneless, skinless chicken breasts, cut into 1.5-inch pieces

  muscle loss
• 1 cup plain 2% Greek yogurt

  bone density (I'm shrinking!)
• 3 tbsp Tikka Masala Paste

  hot flash cook recipe
• 2 tbsp extra-virgin olive oil

  heart health
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced

  achy joints
• 1 can (14 oz) crushed tomatoes

  heart health
• 1/2 cup heavy cream + 1/2 cup unsweetened full-fat coconut milk

  hot flashes & night sweats
• 1 tsp honey or omit

  blood sugar & pre-diabetes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• Fresh cilantro for garnish
• Brown basmati or brown rice for serving

  blood sugar & pre-diabetes

method

1. Prepare Tikka Masala Paste (see sub-recipe).
2. Mix 1 cup of the yogurt and 3 tbsp tikka paste in a bowl. Add chicken, coat well, and marinate 30 minutes (or up to 4 hours).
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken in batches until golden, 3–4 minutes per side. Set aside.
4. Heat remaining 1 tbsp olive oil in the same skillet. Sauté onion until soft, about 5 minutes. Add garlic and ginger, cook 1 minute.
5. Stir in remaining 1 tbsp tikka paste and cook 1 minute. Add crushed tomatoes, simmer 10 minutes.
6. Stir in heavy cream and coconut milk. Return chicken to pan. Simmer gently for 10 minutes until sauce thickens.
7. Add honey if desired (or omit for less sweetness). Season with salt, pepper, and cayenne.
8. Garnish with cilantro and serve over brown rice.