Gluten-free | Soy-free | Nut-free | Clean-eating option
So I’m realizing that we eat a lot of variations on chicken and rice in our house. We have several curry versions, the NYC street cart version, and a few comfort food versions from my semi-homemade days, just off the top of my head.
This is the I-used-to-live-near-an-awesome-Indian-restaurant-but-I-don’t-anymore-but-I-really-don’t-need-to-leave-the-house-anymore-for-delicious-Indian-takeout version. It’s one of my husband’s favorite meals ever. And my favorite part about it–besides how delicious it is–is that odds are good you have all of the ingredients in your spice cabinet! I can’t believe it’s taken me this long to blog it!
Chicken Tikka Masala
Adapted from here
- 1 cup plain yogurt (I use lowfat Greek yogurt)
- 1-2 Tbsp. lemon juice
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- up to 1/2 tsp. cayenne pepper
- 1 1/2 tsp. paprika
- up to 1 1/2 tsp. black pepper
- 1 1/2 tsp. ground ginger
- 1 tsp. salt
- 3 boneless, skinless chicken breasts, cut into strips
- 1 Tbsp. butter
- 1 jalapeno pepper, seeded and finely chopped
- 1 clove garlic, minced
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp. salt
- 8 oz. can no-salt-added tomato sauce
- 1 cup cream
- 3 cups water
- 1 1/2 cups jasmine rice
- 3/4 tsp. salt
- 1 1/2 Tbsp. unsalted butter
- For the marinade, combine all ingredients except chicken in a medium bowl. Add chicken and toss until coated. Cover with plastic wrap and refrigerate at least a couple hours (I usually do overnight).
- Grill chicken (original way) or cook under a broiler on high on a broiler pan (my lazy easy way). Discard marinade.
- Meanwhile, for the masala, melt butter in a large deep skillet over medium heat. Add jalapeno and garlic and saute one minute or until fragrant. Season with spices and salt and stir to toast spices.
- Add tomato sauce and cream. Simmer on medium-low until sauce thickens, about 15 minutes, stirring occasionally. Begin cooking rice (below). Add grilled (broiled) chicken and simmer 10 minutes.
- Rice: bring water to boil. Add remaining ingredients, cover, and reduce heat. Cook 15 minutes, fluff, and serve topped with tikka masala.
**A couple notes about the rice: first of all, yes, I know that Basmati rice is best suited. However, I find Jasmine more economical and versatile, if less authentic. If you want a clean eating version, use brown rice and cook 45 minutes instead of 15.