The full recipe could easily serve 6 adults
3-4 Chicken Breasts
Cumin
Ground Coriander
1/2 cup plain yogurt
6 Tbsp. Butter
1 1/2 cups Heavy Cream
28 oz. can diced tomatoes
1 large onion (1/2 large)
4 cloves garlic (2-3)
2 in. chunk fresh ginger (1 tsp. minced from jar)
3 Tbsp. Garam Masala (I used McCormick)
Kosher Salt
1 Tbsp. Sugar
2 Cups Basmati Rice
Rice:
Fresh Cilantro
Serrano Pepper
1 Tbsp. Turmeric (1 1/2 tsp)
Frozen Peas (1/2 cup or so)
3-4 Chicken Breasts
Cumin
Ground Coriander
1/2 cup plain yogurt
6 Tbsp. Butter
1 1/2 cups Heavy Cream
28 oz. can diced tomatoes
1 large onion (1/2 large)
4 cloves garlic (2-3)
2 in. chunk fresh ginger (1 tsp. minced from jar)
3 Tbsp. Garam Masala (I used McCormick)
Kosher Salt
1 Tbsp. Sugar
2 Cups Basmati Rice
Rice:
Fresh Cilantro
Serrano Pepper
1 Tbsp. Turmeric (1 1/2 tsp)
Frozen Peas (1/2 cup or so)
To a rice cooker, add 2 cups Basmati rice, 4 Tbsp. butter, 1 tsp. salt, 1 Tbsp. (1 1/2 - 2 tsp) 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 Tikki Masala sauce has had a chance to simmer for a little bit, add in the 1 1/2 cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikki Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color.
Serve the rice with the Chicken Tikka Masala over the top. Make sure to have some Naan bread handy too.
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