-she gives a pictured step by step instruction guide that is helpful
Serves 4-5 (good servings- could stretch further)
Ingredients:
- 3 Chicken Breasts
- Kosher Salt
- Ground Coriander
- Cumin
- 1/2 cup Plain Yogurt
- 6 Tablespoons Butter
- 1 whole Large Onion, diced
- 4 cloves Garlic, grated or minced
- 1 piece (approximately 2 Inches) Chunk Fresh Ginger, grated or minced
- 3 tbsp Garam Masala
- 1 serano chili pepper (optional)
- 1 can (28 Ounce) Diced Tomatoes (or crushed depending on your preference)
- 1 tbsp Sugar
- 1-1/2 cup Heavy Cream
- 1/4 c chopped cilantro
- 1 1/2 cups Basmati Rice
- 1 tbsp Tumeric
- peas
- 2 - 2 1/2 c chicken broth
- Naan (we had garlic naan bread-yuuummmmy)
- Raita-to cool down the spice ( http://www.mediterrasian.com/delicious_recipes_raita.htm)
Directions:
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some 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 in the oven on broil. 7ish minutes per side. If it looks like it's getting too black, flip over or move further away from broiler. If it doesn't look dark enough, keep it in longer. 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 (or crushed if you want a smoother consistency). 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. What I did was saute about 1/2c onion with salt and tumeric, then added the rice to toast it up a bit. Covered it with about 2 to 2 1/2 c of chicken broth and brought it to a boil, then put the lid on and turned down the heat to minimum. Once the rice is cooked, I mixed in some frozen peas.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too. The Raita really is a must. Super easy, too. The indian equivalent of tzaziki but easier to make and waaay less garlicy.
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 (or crushed if you want a smoother consistency). 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. What I did was saute about 1/2c onion with salt and tumeric, then added the rice to toast it up a bit. Covered it with about 2 to 2 1/2 c of chicken broth and brought it to a boil, then put the lid on and turned down the heat to minimum. Once the rice is cooked, I mixed in some frozen peas.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too. The Raita really is a must. Super easy, too. The indian equivalent of tzaziki but easier to make and waaay less garlicy.
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