LJ 100 Things - 5 - Chicken Tikka Masala / Rice with Peas
Recipe 6 & 7: Chicken Tikka Masala / Rice with Peas
I have absolutely no idea where this recipe came from since I have it as a printout from somewhere, but there’s no URL with it. Yogurt is used as a substitute for something again - you’re going to see that a lot. Since I a) don’t plan meals ahead of time and b) don’t buy things unless I know I’ll use them, I tend not to have things like cream or sour cream around. You’d think I would, because then I’d have to find reasons to use them before they went off.
Chicken Tikka Masala
Ingredients:
3-4 chicken breasts, or 2 if large, depending on your preferred sauce-to-chicken ratio.
Coarse salt, cumin, ground coriander (to taste)
½ cup plain yogurt
2 tbsp butter or olive oil
1 large onion, chopped
4 cloves of garlic, crushed
1 1x2 inch chunk fresh ginger, grated or diced fine.
1 tbsp salt
3 tbsp garam masala
Optional: chili peppers to taste, chopped
28 oz. Can diced or crushed tomatoes
1 tbsp sugar
1 ½ cups heavy cream or ¾ yogurt mixed with ¾ milk
Optional: cayenne pepper to taste
Optional: fresh chopped cilantro
Equipment:
Cookie sheet
Aluminum foil
Knife (two if cutting raw chicken)
Three spoons
Cutting board
Garlic press
Grater (optional)
Small bowl or plate
Large pot
Instructions:
Position a rack 10-12 inches from the broiler, and set oven to broil
Line the cookie sheet with foil, making sure it covers the sides a bit: this makes cleanup easier. If the chicken breasts are thick, cut them in half lengthwise to make sure they cook all the way through. Place chicken on the foil.
Season the chicken breasts with salt, cumin, and coriander on each side. Let sit to absorb the spices, then coat with yogurt.
Broil the chicken for 5-7 minutes per side.
Melt butter over a medium-high heat, or heat olive oil until it begins to shimmer. Lightly brown the onions.
Add the garlic and ginger to the onions, along with a tablespoon of coarse salt. Reduce heat to medium, and add the garam masala. Add the chili peppers, if using. Cook for one minute.
Add tomatoes and sugar, and stir quickly to de-glaze the pan. Let simmer on medium until tomatoes begin to brown.
While the tomatoes are browning, begin the rice.
Once the tomatoes have begun to brown, and the rice is underway, stir in the cream, or yogurt-milk mixture. Cook until heated through, then season to taste.
Cut the cooked chicken breasts into 1-inch cubes, and add them to the sauce, along with the cilantro, if using.
To serve, top the rice with the chicken and sauce. Garnish with cilantro, if using.
Rice with Peas
Ingredients:
2 cups basmati rice
1 tsp salt
4 tbsp butter
4 cups water
Optional: 1 tablespoon turmeric
Optional: 1-2 cups frozen peas
Equipment:
Large pot
4 cup measuring cup
Set of measuring spoons
Instructions:
Standard rice prep, just with extra seasoning if you want. Bring the water, salt, butter, and turmeric (if using) to a rolling boil. Add the rice and bring it back to a boil, stirring once. Reduce heat to medium and let simmer until the water is completely absorbed.
Once the rice is cooked, add the frozen peas (if using) and let sit, covered, so that the heat of the rice cooks the peas.
Mix the cooked peas into the rice.
[Edit: Apparently these are supposed to be 100 entries, not entries totalling 100 things. oops. Redoing numbers. - 5/8/12]
I have absolutely no idea where this recipe came from since I have it as a printout from somewhere, but there’s no URL with it. Yogurt is used as a substitute for something again - you’re going to see that a lot. Since I a) don’t plan meals ahead of time and b) don’t buy things unless I know I’ll use them, I tend not to have things like cream or sour cream around. You’d think I would, because then I’d have to find reasons to use them before they went off.
Chicken Tikka Masala
Ingredients:
3-4 chicken breasts, or 2 if large, depending on your preferred sauce-to-chicken ratio.
Coarse salt, cumin, ground coriander (to taste)
½ cup plain yogurt
2 tbsp butter or olive oil
1 large onion, chopped
4 cloves of garlic, crushed
1 1x2 inch chunk fresh ginger, grated or diced fine.
1 tbsp salt
3 tbsp garam masala
Optional: chili peppers to taste, chopped
28 oz. Can diced or crushed tomatoes
1 tbsp sugar
1 ½ cups heavy cream or ¾ yogurt mixed with ¾ milk
Optional: cayenne pepper to taste
Optional: fresh chopped cilantro
Equipment:
Cookie sheet
Aluminum foil
Knife (two if cutting raw chicken)
Three spoons
Cutting board
Garlic press
Grater (optional)
Small bowl or plate
Large pot
Instructions:
Position a rack 10-12 inches from the broiler, and set oven to broil
Line the cookie sheet with foil, making sure it covers the sides a bit: this makes cleanup easier. If the chicken breasts are thick, cut them in half lengthwise to make sure they cook all the way through. Place chicken on the foil.
Season the chicken breasts with salt, cumin, and coriander on each side. Let sit to absorb the spices, then coat with yogurt.
Broil the chicken for 5-7 minutes per side.
Melt butter over a medium-high heat, or heat olive oil until it begins to shimmer. Lightly brown the onions.
Add the garlic and ginger to the onions, along with a tablespoon of coarse salt. Reduce heat to medium, and add the garam masala. Add the chili peppers, if using. Cook for one minute.
Add tomatoes and sugar, and stir quickly to de-glaze the pan. Let simmer on medium until tomatoes begin to brown.
While the tomatoes are browning, begin the rice.
Once the tomatoes have begun to brown, and the rice is underway, stir in the cream, or yogurt-milk mixture. Cook until heated through, then season to taste.
Cut the cooked chicken breasts into 1-inch cubes, and add them to the sauce, along with the cilantro, if using.
To serve, top the rice with the chicken and sauce. Garnish with cilantro, if using.
Rice with Peas
Ingredients:
2 cups basmati rice
1 tsp salt
4 tbsp butter
4 cups water
Optional: 1 tablespoon turmeric
Optional: 1-2 cups frozen peas
Equipment:
Large pot
4 cup measuring cup
Set of measuring spoons
Instructions:
Standard rice prep, just with extra seasoning if you want. Bring the water, salt, butter, and turmeric (if using) to a rolling boil. Add the rice and bring it back to a boil, stirring once. Reduce heat to medium and let simmer until the water is completely absorbed.
Once the rice is cooked, add the frozen peas (if using) and let sit, covered, so that the heat of the rice cooks the peas.
Mix the cooked peas into the rice.
[Edit: Apparently these are supposed to be 100 entries, not entries totalling 100 things. oops. Redoing numbers. - 5/8/12]