- 6
- 30 mins
- 90 mins
Ingredients
- OPTIONAL:
- 3 whole (to 4) Chicken Breasts
- Kosher Salt
- Ground Coriander
- Cumin, To Taste
- 1/2 cup Plain Yogurt
- 6 Tablespoons Butter
- 1 whole Large Onion
- 4 cloves Garlic
- 1 piece (approximately 2 Inches) Chunk Fresh Ginger
- Garam Masala
- 1 can (28 Ounce) Diced Tomatoes
- Sugar
- 1-1/2 cup Heavy Cream
- 2 cups Basmati Rice
- _____
- Fresh Cilantro
- Chili Peppers
- Turmeric
- Frozen Peas
- A good Garam Masala spice mix recipe is:
- 1 tablespoon coriander; ground
- 1 tablespoon cumin; ground
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper; ground
- 1 tablespoon fennel seeds; ground
- 1 tablespoon ginger; ground
- 1 tablespoon cardamom; ground
- 1 tablespoon nutmeg; ground
- 1 Tsp cloves; ground
Preparation
Step 1
Season the chicken breasts with some kosher salt then on both sides with some coriander and cumin. Then coat the 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. Watch carefully so as not to totally char the chicken. It should have slightly blackened 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.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture 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. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Stir chopped chicken into sauce. Add chopped cilantro to sauce and peas to rice if you like. Serve tikka masala over rice.