The END of Takeout Tikka Masala | High Protein Meal Prep

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas offer a budget-friendly protein.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories, while the milk and cornstarch mix is cost-effective.

Create the spice paste/mix.

Butterfly and cut chicken breasts to desired size and shape.

Create the marinade and marinate the chicken (until ready to cook or covered and in fridge overnight).

Wash and cook the rice, following package instructions for 6 servings. If using Instant Pot, add rice and water to the Instant Pot pot and set to pressure cook at normal on high pressure for 3 minutes. After the 3 minutes, let natural release for 10 minutes. Fluff and add salt and lemon juice to taste.

Add all but the cream cheese and water to a pot for the sauce. Set on low to medium-low heat to thaw the frozen veggies. Cover with lid.

Cook the chicken in a pan in at least 3 batches. 2-3 minutes on each side and add to the sauce pot.

Deglaze pan with cream cheese and water (as shown in video) and thicken to desired consistency.

Add cream mixture to the sauce pot.

Mix and let pot simmer on medium to medium-low with the lid cracked open for 10-15 minutes.

Remove pot from heat and let cool for 10 minutes, uncovered, to thicken.

Serve with rice and/or naan. Optionally top with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens