Chicken Tikka Masala With Seasoned Jasmine Rice Recipes

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

Steps:

• Trim fat from chicken breasts and discard or add to chicken stock bag.
• Cut chicken breasts into 1 inch cubes.
• Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
• For sauce, heat butter in large skillet on medium heat.
• Saute garlic.
• Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
• Stir in heavy whipping cream, allow to simmer.
• Thread marinated chicken cubes onto skewers.
• Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
• Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
• Rice:.
• In medium sauce pan, briefly saute green onions, onions and garlic in butter.
• Add rice and seasonings, allow rice to cook 1-2 minutes.
• Add water and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• Turn off stove, allow to stand covered for additional 10 minutes.
• Remove whole cloves before serving.