Ingredients

Chicken Marinade

• 1.8 kg (4 lb) boneless skinless chicken thighs, cut into 4 cm / 1½ inch chunks
• 250 g (1 cup) non-fat Greek yogurt
• Juice of 1 lemon
• 1 Tbsp (8 g) garam masala
• 1 tsp (3 g) turmeric
• 1 tsp (3 g) cumin
• 1 tsp (6 g) salt
• 6 garlic cloves, minced
• 1 Tbsp (15 g) fresh ginger, grated

Masala Sauce

• 2 Tbsp (30 g) ghee or butter
• 2 large yellow onions, finely diced
• 8 garlic cloves, minced
• 2 Tbsp (30 g) fresh ginger, grated
• 2 Tbsp (16 g) garam masala
• 1 Tbsp (8 g) ground cumin
• 1 Tbsp (8 g) ground coriander
• 1 tsp (3 g) turmeric
• 1 tsp (2 g) chili powder (adjust to taste)
• 2 cans (800 g / 28 oz total) crushed tomatoes
• 300 ml (1¼ cups) heavy cream
• 1½ tsp (9 g) salt, plus more to taste
• 1 tsp (4 g) sugar

Rice

• 750 g (3¾ cups) basmati rice, dry
• 1.4 L (6 cups) water
• 1½ tsp (9 g) salt

To Serve

• Fresh cilantro, chopped

Instructions

1. Combine all marinade ingredients in a large bowl. Add chicken, toss to coat, cover, and refrigerate at least 1 hour or overnight.
2. Cook rice: rinse basmati until water runs clear. Combine with water and salt in a large pot. Bring to a boil, reduce to very low, cover tightly, and cook 12 min. Remove from heat, rest 10 min covered, then fluff.
3. While rice cooks, make the sauce: heat ghee in a large heavy-bottomed pot over medium heat. Add onions and cook 10–12 min, stirring occasionally, until deeply golden. Add garlic and ginger, cook 2 min. Add all spices and stir 1 min until fragrant.
4. Add crushed tomatoes, salt, and sugar. Stir well, bring to a simmer, and cook 15 min uncovered, stirring occasionally. Stir in heavy cream and simmer a further 5 min. Taste and adjust seasoning.
5. Meanwhile, cook the marinated chicken: heat a large skillet over high heat with a splash of neutral oil. Sear chicken pieces in batches 4–5 min until charred at edges and just cooked through. Add to the sauce and simmer together 8–10 min.
6. Portion rice into 10 containers (~150 g cooked each). Ladle chicken and sauce over rice (~300 g per container). Garnish with cilantro. Refrigerate up to 5 days or freeze up to 3 months.

Macros

Whole Dish

Per Serving

695 kcal, 57 g protein, 22 g fat, 74 g carbs, 450 g volume