Tikka Masala
Tikka Masala
Used usual jar of tomatoes instead of tomato sauce, used jerk spices instead of garam masala, packets from ramen instead of 1 cup of stock, and no water. most ingredients at 2/3rds listed quantities. 1/2 cup sour cream instead of heavy cream. Use more chicken next time. Don't be afraid to use the full recommended amount of spices.
INGREDIENTS:
1 cup basmati rice
1 1/2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 (15-ounce) can tomato sauce
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons chopped fresh cilantro leaves
In a large saucepan of 2 cups water, cook rice according to package instructions. Set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream until heated through, about 1 minute.
Serve immediately with rice, garnished with cilantro, if desired.
INGREDIENTS:
1 cup basmati rice
1 1/2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 (15-ounce) can tomato sauce
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons chopped fresh cilantro leaves
In a large saucepan of 2 cups water, cook rice according to package instructions. Set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream until heated through, about 1 minute.
Serve immediately with rice, garnished with cilantro, if desired.