Friday, January 2, 2009

Chicken Tikka Masala with Basmati Rice

We experimented with this new dish for Christmas Eve and were very impressed. Less impressive was our failure to take a picture of it for your viewing pleasure.

Chicken Tikka Masala with Basmati Rice (from Dave's Dinners)

1.5 lb boneless, skinless chicken breasts
1 cup plain whole milk yogurt
3 large garlic cloves, pressed
1 (1 inch) piece fresh ginger, peeled and grated
1 tsp cinnamon
1/4 tsp cayenne pepper
3 tsp paprika
10 cardamom pods (cracked lightly)
2 Tbsp honey
1.5 tsp salt
black pepper (plenty)
3 Tbsp unsalted butter
1 medium onion, finely chopped
2 Tbsp curry powder
1 6 oz. can tomato paste
1 cup heavy cream
Basmati rice

Cut the chicken into 1 inch cubes. In a large bowl mix the yogurt, garlic, ginger, cinnamon, cayenne, paprika, cardomom, honey, salt and pepper. Add the chicken, mix, cover and refrigerate at least an hour, or as long as overnight. Bring up to room temperature before cooking.

Make the rice according to directions. (We used about 2 cups of uncooked rice.)

In a large skillet heat the butter over medium heat. Add the onion and cook until translucent. Stir in the curry powder followed by the tomato paste and cook for a couple minutes. Add the cream and mix together until smooth. Add the chicken and marinade, stir and bring to a simmer. Maintain at low simmer for 15 minutes until chicken is cooked through. The mixture should thicken. Serve over the rice.

Claims to serve 4-6 and that sounds about right.

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