Chicken Tikka Masala With Seasoned Jasmine Rice |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is my own take on one of my top three favorite dishes of all time. I like mine fairly mild, so feel free to add more ground red pepper or diced jalapeño if you prefer. Ingredients:
1 1/2 lbs chicken breasts |
2 cups plain nonfat yogurt |
1/4 cup lemon juice |
1 tablespoon cumin |
1/4 teaspoon ground red pepper |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon butter |
4 garlic cloves, finely minced |
3 (8 ounce) cans tomato sauce |
2 tablespoons ground coriander |
2 tablespoons ground cumin |
2 tablespoons paprika |
2 tablespoons garam masala |
1 cup heavy whipping cream |
1/2 cup fresh cilantro, finely chopped |
1 tablespoon butter |
1/4 cup sliced green onion |
1/2 cup onion, diced |
1 garlic clove, minced |
2 cups jasmine rice |
3 1/2 cups water |
1 teaspoon garam masala |
1 teaspoon cumin |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
4 -5 whole cloves |
1/2 teaspoon salt |
Directions:
1. Trim fat from chicken breasts and discard or add to chicken stock bag.
2. Cut chicken breasts into 1 inch cubes.
3. Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
4. For sauce, heat butter in large skillet on medium heat.
5. Saute garlic.
6. Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
7. Stir in heavy whipping cream, allow to simmer.
8. Thread marinated chicken cubes onto skewers.
9. Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
10. Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
11. Rice:.
12. In medium sauce pan, briefly saute green onions, onions and garlic in butter.
13. Add rice and seasonings, allow rice to cook 1-2 minutes.
14. Add water and bring to a boil.
15. Reduce heat, cover, and simmer for 20 minutes.
16. Turn off stove, allow to stand covered for additional 10 minutes.
17. Remove whole cloves before serving.
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