Chicken Tikka Masala

Last Saturday, I took a break from the Thai curries, and decided to make an Indian curry; Chicken Tikka Masala.  There are numerous variations of this recipe, but I wanted to make one that (I thought) the whole family would like.

It turned out to be a bit too spicy for the wee ones, but Jesse and I really liked it.  This recipe serves 6-8

INGREDIENTS

FOR CHICKEN:

• 1 lb. chicken breasts (either 3 or 4 breasts)
• 1/4 Teaspoon salt
• 1/2 Teaspoon ground cumin
• 1/2 Teaspoon ground coriander seeds
• 1/2 cup plain, lowfat or non-fat yogurt

FOR CURRY:

• 1 large yellow/sweet onion, diced
  
• 1 Tablespoon finely minced garlic
• 1 Tablespoon freshly grated ginger root
• 32 oz. Hunts(TM) Petite Diced tomatoes
• 3 Tablespoons Garam Masala
• 1 Teaspoon Thai chili powder
• 2 Tablespoons canned (and drained) green chiles
• 1/4 Teaspoon sugar
• 1 1/2 cups heavy whipping cream (at room temperature)
• 2 Tablespoons chopped fresh cilantro leaves

FOR RICE:

• 2 cups Basmati rice
• 1 Tablespoon Tumeric
• 1 bag (12 oz.) frozen peas
• 4 Tablespoons salted sweet cream butter

TO PREPARE THE CHICKEN:

1. Season the chicken breasts with ground cumin, ground coriander, and salt
2. Coat each chicken breast with plain yogurt
3. Grill over medium heat until cooked through - about 10 minutes
4. Remove from heat, and let sit for 5 minutes
5. Dice cooked chicken into 1" pieces, and set aside

TO PREPARE THE CURRY:

1. Melt 2 Tablespoons of salted sweet cream butter in a medium-sized skillet
2. Add the diced onions, and saute until golden (about 5 minutes)
3. Add the minced garlic and grated ginger, as well as 1/2 Teaspoon of salt to the onions and saute 2 minutes
4. Add 3 Tablespoons of Garam Masala spice and 1 Teaspoon Thai chili powder to the saute pan, as well as 2 Tablespoons canned (drained) green chiles.  Stir to coat ingredients with Garam Masala
5. Next, add the petite diced tomatoes and their juices (remove any pieces of tomato that look green/yellow, and discard), and 1/4 Teaspoon white sugar.  Stir to mix ingredients.
6. Simmer over medium heat for 5 minutes or so, stirring occasionally
7. Right before serving, add 1 1/2 cups of heavy cream, diced chicken breast, and 2 Tablespoons chopped cilantro to the pan.  Stir to combine.
8. Serve over rice

TO PREPARE THE RICE:

1. Place 2 cups Basmati rice, 1 Tablespoon Tumeric, 4 Tablespoons salted sweet cream butter and 4 cups of water in a rice cooker.  Set to cook and walk away.
2. When rice finishes cooking, open rice cooker and add the frozen green peas, stirring to combine and heat peas.  Let sit 3 minutes until peas are cooked through.

Spoon rice onto each plate, top with curry/chicken mixture and enjoy!

We served this with fresh vegetarian spring rolls and some garlic Indian Naan bread.