Chicken Tikka Masala
3-4 chicken breasts
1/3 cup plain or vanilla yogurt
1 Tbs. cumin
1 Tbs. coriander
1 1/2 tsp. kosher salt
3/4 cup heavy cream
14 oz. can diced tomatoes (pureed if preferred)
3 Tbs. butter (divided)
2 tsp. minced garlic
1 heaping tsp. ginger spice
1 1/2 Tbs. Garam Masala
1/2 Tbs. sugar
1/2 Tbs. sugar
1 c Basmati rice
1/2 Tbs. Turmeric
1/2 cup frozen peas(optional)
Cook 1 cup rice with 2 Tb butter, 1/2 Tb ground turmeric and 2 c water. (The turmeric adds a subtle flavor - it's more about the vibrant yellow color it creates.)
Mix 1 1/2 tsp. salt, 1 Tbs. cumin, and 1 Tbs. coriander. Season the chicken breasts with the mixture, using a fork to press seasoning into breasts. Coat both sides of chicken with yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side. It should have a few black spots, which remove easily when dicing. Remove from oven and dice.
While chicken in broiling, dice or puree the onion and saute with 1 Tb butter over med-high heat until slightly browned. In a separate bowl mix garlic ginger, 1/2 Tbs. salt, Garam Masala, sugar, diced tomatoes.
Add to onion in saute pan and allow sauce to simmer for 5 minutes.
After sauce has simmered, add in 3/4 cup heavy cream and stir to combine. Add chicken to sauce.
Serve the rice with the Chicken Masala over the top and an option is to cook the frozen peas, drain, and top dish. They really added a nice crunch as well as more color to this bright meal!
Recipe Adapted from: The Sisters Cafe