Chicken Tikka Masala

1 ½ lbs Chicken Thighs (boneless, skinless, cut into bite sized pieces)

⅓ cup Tikka Masala Paste (divided)

½ cup Plain Cow's Yogurt, Whole Milk

1 cup Jasmine Rice (dry)

1 tsp Avocado Oil

1 cup Tomato Purée

¾ cup Canned Coconut Milk

1 tsp Sea Salt

¼ cup Cilantro (chopped)

Leftovers — Refrigerate in an airtight container for up to two days. | Serving Size —One serving is about 1/2 cup rice and one cup chicken and sauce. | More Vegetables— Add broccoli on the side, or sautéed spinach. | Dairy-Free — Use a dairy-free yogurt. | Additional Toppings — Serve with pita, roti, or naan on the side.

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