Tikka Masal Chicken with Indian "Fried Rice"

 

Ingredients for Tikka Masala chicken marinade (1-8 hours):

1 cup plain greek yogurt

1 TBSP lemon juice

2 tsp tumeric

2 tsp garam masala

1 tsp cumin

2 garlic cloves, minced

1 TBSP fresh ginger, grated

2 pounds boneless skinless chicken thighs cut into pieces

Ingredients for Sauce: 

2 TBSP butter, divided

1 TBSP vegetable oil

1/2 cup chopped onion

1 garlic cloves, minced

1 TBSP fresh ginger, grated

1 tsp garam masala

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/4 tsp salt

1 cup tomato sauce (can be leftover, can be canned)

2 TBSP tomato paste

3/4 cup half and half

Optional for garnish: cilantro and lime juice

Directions: 

1. Start by adding 1 TBSP butter and the vegetable oil to a large cast iron pan. Heat over medium. 

2. Add the onion and saute until soft - about 4-5 minutes. 

3. Add the garlic and ginger and the dry spices. Stir and cook just for a minute. 

4. Turn up the heat to high and add the chicken and all the marinade. Cook chicken for about 6 minutes, tossing a few times. 

5. Add tomato sauce and tomato paste, stir and simmer on low for 15-20 minutes. Stir occasionally. Taste for seasoning here. 

6. Slowly stir in remaining TBSP butter and the half and half.  Taste for seasoning again. 

Serve with Indian fried rice (recipe below). 

Indian "fried" Rice ingredients: 

1 1/2 cups uncooked basmati rice

Chicken stock instead of water for cooking rice (follow your package directions)

Canola or vegetable oil

1 TBSP sesame seeds (or mustard seeds)

1 tsp red curry powder

1 cup roasted peanuts

4 dried red chiles (chile de arbol) (If you don't want to buy these, you can sub in 1/2 tsp red pepper flakes)

1 jalepeno, sliced into 4 pieces

1 small onion, diced small

1/2 cup chopped cilantro

Lime juice

Directions for Rice: 

1. Cook rice according to package directions. I used chicken stock, 1 TBSP oil and a pinch of salt. Let rest for 5 minutes, fluff with a fork and transfer to a large bowl or pot so you have enough room to toss gently as you add other ingredients. 

2. In a medium cast iron pan, add 2 TBSP oil. Add sesame seeds and toss.  Toast for 1 minute or until fragrant. Reduce heat to medium low.  

3. Add the peanuts and curry powder and toss. You want the peanuts to brown slightly and become fragrant. 

4. Toss this mixture into the rice. Return pan to heat. 

5. Add another 2 TBSP oil. Add onions and peppers to the pan with a pinch of salt. Caramelize the onions and blister the peppers. This will take about 5-7 minutes.  Toss this mixture into the rice as well. 

6. Add chopped cilantro and juice of 1/2 of a lime to rice. Toss everything together and keep warm. 

7. To serve, garnish with a little extra lime juice and cilantro, if desired. 

Enjoy this recipe with a nice crisp Albarino White Wine! I have Albarino on the mind lately! :)