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  • 20 Min Chicken Tikka Masala

    Print Recipe

    **20 Minute Chicken Tikka Masala**

    Enjoy a quick and delicious Chicken Tikka Masala meal ready in 20 minutes! This flavorful dish features tender chicken pieces simmered in a rich, aromatic sauce, served with warm rice and naan for a satisfying and easy-to-prepare dinner. This recipe uses a store-bought sauce with whole-food ingredients, free from artificial additives or preservatives.

    Equipment

    • 💡 **Cookware Tip:** A cast iron skillet enhances the flavor!

    Ingredients

    • – **Proteins:**
    • – 1 lb Boneless Skinless Chicken Breasts
    • – **Pantry Staples:**
    • – 1 jar Tikka Masala Sauce [🔗 Buy here] https://amzn.to/4a7UeoB
    • – 1 tbsp Oil
    • – Salt & Freshly Ground Black Pepper to taste
    • – **Produce:**
    • – 1 small Yellow Onion
    • – 2 cloves Garlic minced
    • – 1 tbsp Fresh Grated Ginger
    • – 2 large Cucumbers
    • – 1 Lemon
    • – **Grains & Bakery:**
    • – 2 packages Organic Basmati Rice [🔗 Buy here] https://amzn.to/40oxkpX
    • – 2 packages Tandoori Naan [🔗 Buy here] https://amzn.to/3Wc5uut

    Instructions

    • 1️⃣ Cut chicken into 1-inch pieces and season lightly with salt and pepper.
    • 2️⃣ Slice the yellow onion into medium-sized pieces.
    • 3️⃣ Thinly slice the cucumbers and spread them on a serving plate.
    • 4️⃣ Heat 1 tbsp of oil in a large skillet over medium-high heat.
    • 5️⃣ Add the onion and cook for 2–3 minutes until softened.
    • 6️⃣ Stir in minced garlic and ginger, cooking for about 1 minute (avoid burning).
    • 7️⃣ Add seasoned chicken and sauté for 3–4 minutes, browning all sides.
    • 8️⃣ Pour 1 jar of Tikka Masala sauce over the chicken, stir, and reduce heat. Cover and simmer for 8–10 minutes until fully cooked (165°F/74°C). Add a splash of water if needed.
    • 9️⃣ Prepare the rice and naan according to package instructions.
    • 🔟 Lightly season cucumbers with salt and squeeze lemon juice over the top.
    • 🍽 Serve Chicken Tikka Masala with warm rice, naan, and fresh cucumbers.

    Notes

    💡 **Protein Options:** Swap chicken for tofu, paneer, or chickpeas.
    💡 **Cooking Fat:** Use ghee instead of oil for a richer flavor.
    💡 **Spice Level:** Add chili flakes for more heat.
    💡 **Cookware Tip:** A cast iron skillet enhances the flavor!

  • 5-Star Tacos with Homemade Guac & Pico

    Print Recipe

    5-Star Tacos with Homemade Guac & Pico

    Level-Up your taco night with these flavorful ground beef tacos, featuring homemade guacamole, pico de gallo, and a refreshing cilantro-lime crema. This meal is sure to become a family favorite.

    Ingredients

    • Ingredients
    • 1 lb lean ground beef
    • 1 medium onion diced
    • 1 red bell pepper diced
    • 2 cloves garlic minced
    • Corn tortillas
    • 2 cups shredded lettuce
    • 3 1/2 cups diced tomatoes
    • 1 cup shredded Mexican-blend cheese
    • 1 Bag of tortilla chips
    • 3 ripe avocados
    • 1/2 cup red onion finely chopped
    • 2 jalapeños seeded and minced (optional)
    • 1/2 cup fresh cilantro leaves
    • Juice of 2 limes divided
    • 1 cup sour cream or Greek yogurt
    • 1 teaspoon honey optional
    • Pickled red onions
    • Lime wedges
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon kosher salt
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon dried oregano
    • Instructions

    Instructions

    • Make the Guacamole:
    • In a medium bowl, mash 3 ripe avocados with a fork until you reach your desired consistency. Stir in 1/4 cup finely chopped red onion, 1 jalapeño (seeded and minced, optional), 2 tablespoons chopped fresh cilantro, and the juice of 1 lime. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
    • Prepare the Cilantro-Lime Crema:
    • In a small bowl, combine 1 cup sour cream or Greek yogurt, the juice of 1 lime, 2 tablespoons finely chopped fresh cilantro, and 1 teaspoon honey (optional). Season with salt to taste, mix well, and refrigerate until needed.
    • Prepare the Pico de Gallo:
    • In a bowl, combine 2 cups diced tomatoes, 1/4 cup finely chopped red onion, 1 jalapeño (seeded and minced, optional), 2 tablespoons chopped fresh cilantro, and the juice of 1 lime. Season with salt to taste. Mix well and set aside.
    • Prepare the Toppings:
    • Shred 2 cups of lettuce, dice 1 1/2 cups of tomatoes, and set aside 1 cup shredded Mexican-blend cheese along with pickled red onions and any remaining cilantro leaves.
    • Fry the Tortillas for Crispy Shells:
    • Heat avocado or vegetable oil in a small skillet until the oil is about 1/2 inch deep and reaches 350°F (about 5–7 minutes).
    • Line a plate with paper towels.
    • Carefully place a tortilla in the hot oil and cook until it blisters but remains soft (about 10–15 seconds).
    • Using tongs, flip the tortilla and immediately fold it into a taco shell. Continue frying until crisp and golden all over (another 15–30 seconds).
    • Cook the Taco Meat:
    • In a large skillet over medium-high heat, drizzle a little oil and sauté the diced onion and red bell pepper for 3–4 minutes until softened.
    • Add the minced garlic and cook for another minute until fragrant.
    • Add 1 lb lean ground beef and break it up with a spatula. Cook until browned (about 5 minutes).
    • Drain any excess liquid.
    • Stir in 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon dried oregano.
    • Add 1/3 cup water and let the mixture simmer for 2–3 minutes until the water is mostly absorbed and the beef is well coated with the spices. Remove from heat.
    • Assemble the Tacos:
    • In each tortilla shell, layer the seasoned ground beef, shredded cheese, shredded lettuce, diced tomatoes, a dollop of homemade guacamole, and a drizzle of cilantro-lime crema. Garnish with pickled red onions, fresh cilantro leaves, and a squeeze of lime juice if desired.
    • Serve:
    • Enjoy your tacos with a side of tortilla chips, salsa, and extra guacamole.

    Notes

    Notes
    Flour Tortillas: Warm them in a skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds before serving.
    Crunchy Shells: If you prefer, opt for pre-made crunchy taco shells to save time.
    Taco Holders: Consider using stainless steel taco holders to help maintain the shell shape when frying and assembling.
    Additional tips include trying your favorite flour, gluten-free, or crunchy tortilla variations to best suit your taste.
    Enjoy your delicious 5-Star Tacos!