Ingredients:
3 whole (to 4) Chicken Breasts- Kosher Salt (I use everyday table 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
- 3 Tbl Garam Masala
- 800g Tin Diced Tomatoes
- 1 Tbl Sugar
- 1-1/2 cup Heavy Cream
- 2 cups Basmati Rice
- _____
- OPTIONAL:
- Fresh Cilantro
- Chili Peppers
Directions:
Season each chicken breast with some salt, then sprinkle both sides with the coriander and cumin.
Then take your plain yoghurt and spread it all over your chicken, completely coating both sides.
Place your chicken on a metal rack over a foil lined tray. I used the grill tray in my oven.
Grill for 5-7 minutes each side until the edges are slightly blackened, but not completely burned.
Remove from the grill, place on a plate and set aside.
Now, dice up that onion, melt some butter in a large pan, toss it in and sauté until the onion has slightly browned.
As the onion is cooking, mince the garlic and ginger and add to the onions with salt to taste. PW uses 1 Tbl, but we don’t eat much salt around here, so for us that seemed a little excessive, but you do what works for you.
Next, add your Garam Masala and chilli to the pan, stir it around and let it cook for about a minute before adding your tomatoes.
Continue cooking and stirring, scraping the bottom of the pan to deglaze it before adding your sugar. Allow this mixture to simmer for about 5 minutes.
Now for this amazing rice!
Ingredients:
2 Cups Basmati Rice
4 Tbl Butter
1 tsp Salt
1 Tbl Ground Turmeric
4 Cups of Water
Peas (dried or frozen)
Directions:
Now for the tricky bit. Toss all of the ingredients into your rice cooker, put the lid on and completely ignore it until you are ready to serve up. Don’t you love that! It looks fabulous and everyone is going to think you are so clever to pull-off fancy rice as well as the Tikka Masala.
Back to the Tikka Masala.
After the sauce has thickened, add in the Cream. It’s up to you whether you use 1 cup or add in the 1 1/2 cups. I would suggest you start with just 1 cup, do a taste test, and if it is too strong for your liking, add in the other 1/2 cup. It would be a shame to spoil it at the last minute with too much cream.
Then you just dice up your chicken and toss it into the pan, give it a bit of a stir to make sure all of the chicken is coated in the sauce. And, if you feel so inclined, add some chopped coriander.
Place your rice and Tikka Masala in serving bowls and take to the table.
Source: http://thepioneerwoman.com