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Marinate chicken breast with 160g greek yogurt, 15g garlic paste, 15g ginger paste, lemon juice, 1.5 Tbsp tikka masala seasoning, and 2 Tbsp salt
Heat 25g oil or ghee in a pan and sauté 2 chopped onions until softened
Add 30g garlic paste and 30g ginger paste to the pan and cook for 1-2 minutes
Stir in 60g tomato paste and cook for 1 minute
Add 2 tsp tikka masala seasoning and 2 tsp garam masala to the pan
Pour in 400g canned diced tomatoes and 1 cup water, simmer for 10 minutes
Cook the marinated chicken breast until fully cooked through
Add cooked chicken to the masala sauce
Stir in 150g greek yogurt and 90g heavy cream
Season with salt to taste, 15g sugar, and 15g zero cal sweetener
Garnish with chopped cilantro
Cook rice with 880ml chicken bone broth and salt to taste
Divide tikka masala and rice into 8 even servings
Store frozen for up to several months
Microwave for 4-5 minutes to reheat before serving