Thursday, March 24, 2011

Chicken Tikka Masala Over Basmati Rice

Ingredients for the marinade:
6 cloves garlic, minced
2 T ginger, minced
2 cups yogurt
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon turmeric, ground
1 T fenugreek leaves
juice of 2 limes
1 T salt
2 T olive oil

* * * * * * *

Ingredients for the chicken tikka masala:
4 pounds of boneless/skinless chicken breast, cubed
2 cups red bell peppers, large dice
2 cups zucchini, large dice
2 cups eggplant, large dice
2 cups summer squash, large dice
2 cups onion, large dice
1 cup chopped cilantro
1 cup toasted cashews

* * * * * *

Ingredients for the rice:
3 cups Basmati rice
4 1/2 cups water or stock

* * * * * *

Ingredients for the sauce:
6 roma tomatoes
1/2 cup cashews
3 T olive oil
garam masala:

  • 2 T olive oil
  • 2 cinnamon sticks
  • 5 whole cloves
  • 5 cardamom pods
  • 2 teaspoons whole mace
  • 3 bay leaves
2 T cumin seeds
1 large onion, small dice
2 teaspoons salt
1 teaspoon ground turmeric
1 T cumin powder
1 T ground coriander
1 T garlic, minced
1 T ginger, minced
1 cup water or chicken stock

Preparing the marinade:
Mix all ingredients together.

Cut all chicken and vegetables into equal large bite-sized pieces. Divide marinade into two portions and pour one half over the chicken and the other half over the vegetables and set aside for 15 to 30 minutes.

* * * * * *

Preparing the chicken tikka masala:
Preheat grill or oven to 400 degrees F.

Grill marinated chicken first and cook until done. Remove and set aside. Then grill marinated veggies and cook until just done or al dente. Remove and set aside. If using an oven, roast the chicken and vegetables on separate baking pans until each is cooked.

* * * * * *

Preparing the rice:
Bring the rice and water to a boil in a large pot, uncovered, at medium heat. When it comes to a boil turn the heat down to medium low. Place a lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or “craters” in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes then turn the heat off and let rest for 5 minutes. Fluff up rice and serve.

* * * * * *

Preparing the sauce:
Put roma tomatoes and cashews in a blender and blend until very smooth then set aside.

On the stove, heat a wide stock pot or dutch oven over medium heat. Add olive oil and whole Garam Masala and gently toast for 30 seconds until fragrant then remove and discard, OR, leave in for extra flavor. Add the whole cumin seeds and chopped onion and sauté for 3 minutes. Add the ground spices, minced ginger and minced garlic and sweat for 3 more minutes. [It's important NOT to have the heat up too high or the spices will turn bitter.]

Add the blended tomato-cashew mixture and the water or chicken stock to the pot and bring to a boil. Simmer for 10 minutes. Add the cooked chicken and vegetables, bring back up to heat. Serve over basmati rice and garnish with the chopped cilantro and toasted cashews.

Serves 8 to 10


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