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This recipe is inspired by the classic Indian flavors of chicken tikka masala, a dish known for its bold spices and tomato-based sauce. We’re serving our chicken in a unique tomato sauce, seasoned with ginger, garlic and a dynamic spice blend that showcases the warm, piquant notes of garam masala (itself a complex mix of spices). A little butter adds the perfect finishing touch of richness.

Ethan Mick

with Kale & Lime Rice

Masala-Spiced Chicken

Boneless, Skinless Chicken Breasts

Jasmine Rice

8-Ounce Can Tomato Sauce

Garlic

Lime

Kale

Butter

1-Inch Piece Ginger

Masala Spice Blend (Garam Masala, Sweet Paprika, Ground Coriander, Ground Turmeric, Ground Cumin, Ground Cardamom, Cayenne Pepper & Ground Nutmeg)

Ingredients

Wash and dry the fresh produce. [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Quarter the lime. [Peel and mince the garlic](#). [Remove and discard the kale stems; finely chop the leaves.](#) Peel and mince the ginger.

Prepare the ingredients:

In a medium pot, combine the **rice**, **a big pinch of salt** and **1½ cups of water**; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the **lime zest** and **the** **juice of 2 lime wedges**. Season with salt and pepper to taste. Set aside in a warm place.

Cook the rice:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add **half the garlic** and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the **kale**;  season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add **¾ cup of water** and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a plate; set aside in a warm place. Rinse and wipe out the pan.

Cook the kale:

While the rice continues to cook, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:

To the pan of reserved fond, add the **ginger**, **remaining** **garlic** and **as much of the spice blend as you’d like**, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the **tomato sauce** and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.

Make the sauce:

Add the **butter**, **cooked chicken** (and any juices from the plate)  and **¼ cup of water** to the pan. Cook, occasionally spooning the sauce over the chicken, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the **cooked rice**, **cooked kale** and finished chicken and sauce between 2 dishes. Garnish with the **remaining lime wedges**.  Enjoy!