Feb 6, 2013

Chicken Tikka Masala - Indian

2 cups uncooked basmati rice
3 chicken breasts, whole
Kosher salt
Ground coriander
1/2 to 1 cup plain yogurt
6 Tbsp butter, divided
1 large onion, chopped
4 large garlic cloves, minced or pressed
1 piece (about 2in by 1in) fresh ginger, grated
2-3 Tbsp garam masala (it is a spice)
1-28 oz can diced tomatoes
1 Tbsp sugar
1 1/2 cup heavy cream
1/2 cup Fresh cilantro, chopped
Red pepper flakes (optional)

Cook rice.

Heat up grill to about 450 F (medium to high heat) if no grill, broil in oven about 5-7 mins per side.
Season chicken with salt, coriander and cumin. Coat with yogurt. Grill, or broil until cooked.

In large skillet, sauté onions in 2 Tbsp butter until slightly brown. Add garlic, ginger, and salt, and sauté for a minute longer. Add garam masala and red pepper flakes (if you want it spicy), diced tomatoes, and sugar, mix well and simmer for 5 mins.

After sauce has simmered add heavy cream. Chop chicken into bite size pieces and add to sauce. Add cilantro.

Serve over rice.

Make some Garlic Naan to go along!

NOTE: the original recipe included some seasonings for the rice (that's why it is yellow in the picture) however... I did not like it.  I think it will be better with just plain white rice.  If you want to try the seasoned rice melt 4 Tbsp butter and add 2 cups rice, 1 tsp salt, 1 Tbsp turmeric, and 4 cups water.  Bring to a boil, and simmer for 20 mins. or until all the water is gone, and the rice is soft.

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