Chicken Tikka Masala With Seasoned Jasmine Rice

Rachel Potachel's Note:

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.

• Total Time: 2 hrs
• Prep Time: 1 hrs 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 1/2 lbs chicken breasts

Marinade

• 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

Sauce

• 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

Rice

• 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.

Reviews

[Darkhunter]

My first foray into Indian cooking. And it won't be my last. I've never used so much cumin and garam masala in one dish. Delicious! I did opt not to make the rice at this time, because our small market doesn't carry the jasmine rice. I did serve it, however, with my second batch of Native American Fry Bread. Sopped up all that great sauce wonderfully. Thnx for sharing your recipe, Rachel. Made for PAC Fall 2009.