Chicken Tikka Masala and Turmeric Rice

Chicken Tikka Masala and Turmeric Rice
Chicken Tikka Masala and Turmeric Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3-4

    Chicken Breasts

  • Kosher Salt

  • Ground coriander

  • Cumin, to taste

  • 1/2

    cup plain yogurt

  • 2

    Tbsp butter

  • 1

    whole Large Onion

  • 4

    cloves of garlic

  • 1

    piece (approximately 2 Inches) Chunk Fresh Ginger

  • 3

    Tbsp Garam Masala

  • 1

    can of 28-Ounce Diced or Crushed Tomatoes

  • 1

    Tbsp Sugar

  • ~1 Tbsp cayenne pepper (adjust to your tastes)

  • 11/2

    cup Heavy Cream

  • Rice

  • 2

    cups Basmati rice

  • 4

    Tbsp butter

  • 1

    tsp salt

  • 1

    Tbsp turmeric

  • 4

    cups water

  • 1-2

    cups frozen peas

  • OPTIONAL:

  • Fresh Cilantro

  • Chile Peppers

  • Turmeric

Directions

Start by seasoning the chicken breasts with some kosher salt, coriander, and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet, and place it about 10-12 inches below a broiler for 5-7 minutes per side until they are slightly charred around the edges. Remove from oven. Next, dice one large onion. In a large skillet, melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt (I highly suggest using less salt. I usually use 1/2 Tbsp or 1 1/2 teaspoons). Next, you are going to add about 3 tablespoons Garam Masala spice and an optional chile pepper. Next, add the can of diced or crushed tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Allow this mixture to simmer on medium for about 5 minutes. To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water (If you don't have a rice cooker, follow the instructions on the back of the bag of Basmati rice, like I did.). After the CTM sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Chop up your chicken breasts into chunks, and stir them into the sauce. Add chopped fresh cilantro, if you like cilantro. Also, add the frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas.

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