Chicken Tikka Masala with Brown Basmati & Roasted Brussels Sprouts

Step 1: Prepare the Chicken Tikka Marinade

In a large bowl, combine the yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, cayenne, and salt. Add the cubed chicken and toss to coat. Cover and refrigerate for 30 minutes.

• 1 cup plain yogurt
• 3 cloves garlic (minced)
• 1 inch ginger (grated)
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 2 pounds chicken thighs (boneless, skinless, cubed)

Step 2: Roast the Brussels Sprouts

Preheat oven to 400°F. Toss the brussels sprouts with 2 tablespoons of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, tossing halfway, until tender and lightly browned.

• 1 pound brussels sprouts (trimmed and halved)
• 2 tablespoons olive oil
• Salt and pepper to taste

Step 3: Cook the Brown Basmati Rice

Bring 4 cups of water to a boil in a medium saucepan. Add the brown basmati rice, cover, reduce heat to low, and simmer for 20-25 minutes until rice is tender and water is absorbed.

• 2 cups brown basmati rice

Step 4: Make the Chicken Tikka Masala Sauce

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Add the garlic and ginger and cook for 1 minute more. Pour in the diced tomatoes and their juices, heavy cream, and the spices (garam masala, cumin, coriander, paprika, cayenne, salt). Simmer for 10 minutes, then add the marinated chicken. Cook for 12-15 minutes, until the chicken is cooked through.

• 2 tablespoons olive oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 inch ginger (grated)
• 1 (15 oz) can diced tomatoes
• 1 cup heavy cream
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt
• Marinated chicken from step 1

Step 5: Serve

Fluff the cooked brown basmati rice with a fork. Serve the chicken tikka masala over the rice, with the roasted brussels sprouts on the side. Garnish with chopped cilantro.

• Cooked brown basmati rice
• Chicken tikka masala from step 4
• Roasted brussels sprouts from step 2
• 0.25 cup chopped cilantro