Teresa's Recipes
Chicken Tikka Masala with Basmati Rice
Dive into the tantalizing flavors of Chicken Tikka Masala, a dish that effortlessly marries tender, spiced chicken with a creamy, aromatic tomato sauce. This dish is a testament to the culinary fusion of Indian and British cultures, believed to have originated in the UK when South Asian immigrants sought to adapt traditional recipes. The rich sauce, vibrant spices, and the fragrant basmati rice create a symphony of flavors that will transport you straight to a bustling Indian market. Perfect for a family dinner or a special occasion, this dish promises to be a crowd-pleaser.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 2 cups (for cooking rice) Water
- 1 cup Basmati rice
- 1 teaspoon Sugar
- 1/2 cup Heavy cream
- 1 (14.5 ounce) can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 medium, chopped Onion
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Garam masala
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 tablespoon Lemon juice
- 1 cup Plain yogurt
- 1.5 pounds, cut into bite-sized pieces Chicken breasts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 35 minutes
- Calories: 620
- Fat: 28g
- Carbs: 65g
- Protein: 36g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large bowl, combine the yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, cumin, coriander, and salt. Mix well to create a marinade.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 30 minutes, or for best results, refrigerate and marinate overnight to deepen the flavors.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and golden brown, approximately 5 minutes.
- Add the marinated chicken to the skillet and cook until browned on all sides, around 8-10 minutes.
- Stir in the tomato paste and cook for 2 minutes, allowing its flavors to develop.
- Add the canned diced tomatoes to the skillet and stir well. Reduce the heat and let the mixture simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Pour in the heavy cream and add the sugar. Stir to combine, letting it simmer for another 5 minutes until the sauce thickens to your desired consistency.
- While the tikka masala simmers, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, cover, and cook according to package instructions, typically about 15 minutes.
- Once the rice is cooked, fluff it with a fork and serve alongside the chicken tikka masala.
- Garnish with freshly chopped cilantro before serving.
Tips
- For an extra kick, add chopped green chilies to the marinade or the sauce.
- You can substitute chicken with paneer or tofu for a vegetarian option.
- Serve with naan or a side salad to complement the meal.