Chicken Tikka Masala With Seasoned Jasmine Rice

Submitted by Rachel Potachel

"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."

 

• Ready In: 2hrs
• Ingredients: 29
• Serves: 8

ingredients

• 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

[Cathy R.]

The rice is perfection, though I must confess I've not tried the sauce part of the recipe. If it's even close to the rice, this recipe deserves a blue ribbon. My first attempt at Indian cuisine, and my whole family is hooked. Everyone agreed, it wouldn't have been the same without this rice recipe. Thank you for sharing!

 

[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 Recipe #367036. Sopped up all that great sauce wonderfully. Thnx for sharing your recipe, Rachel. Made for PAC Fall 2009.