Lilac & Ivy

I’ve been on the hunt for a masala that wasn’t too complicated, contained ingredients I had on hand (or could easily find at our regular grocery store) and tasted delicious. This recipe definitely fits the bill!

Chicken Tikka Masala

1 cup basmati rice
1 Tablespoon vegetable oil
1 medium onion, chopped
2 teaspoons grated, peeled fresh ginger
1 clove garlic, pressed
2 Tablespoons Indian curry paste
1 pound skinless, boneless, chicken-breast cut into 1-inch chunks
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crushed tomato
1/2 cup light cream
1/4 cup loosely packed cilantro leaves, chopped. Plus additional for garnish.
***We added cayenne pepper for extra kick.***

1- Prepare rice as label directs.

2- Meanwhile, in 12-inch skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic and curry paste; cook 3 minutes longer.

3- Add chicken, salt and pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 3 to 4 minutes longer or until chicken just loses its pink color throughout.

4- Uncover and stir in cream and cilantro. Spoon rice into 4 shallow bowls; top with chicken mixture and garnish with chopped cilantro.

Yield: 4 servings
From: Good Housekeeping

This entry was posted on Tuesday, December 29th, 2009 at 8:30 am and is filed under Eat + Drink. You can leave a response, or trackback from your own site.