the.recycled.recipe

learning to cook healthier & without a recipe!

Chicken Tikka Masala

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Michael and I went to Panama City this past weekend to see our friends Matt and Janelle. Janelle has an awesome cookbook by Pioneer Woman, i.e. Ree Drummond. She is awesome (Janelle and Ree). We watched her show over the weekend and Janelle and her mom made some incredible chocolate cake with one of Ree’s recipes. O yeah- and some caramel brownies- o my goodness- they were amazing. So, I took a gander at her website which is full of great recipes and found this one. It is an Indian dish, which I’ve been really wanting to make some Indian food lately so it was perfect! There are quite a few steps but it is very worth it!

The recycled recipe:

  • 3 whole (to 4) Chicken Breasts
  • Kosher Salt
  • Ground Coriander
  • Cumin, To Taste
  • 1/2 cup Plain Yogurt
  • 3 Tablespoons Butter (originally 6)
  • 1 whole Large Onion
  • 4 cloves Garlic
  • 1 piece (approximately 2 Inches) Chunk Fresh Ginger
  • Garam Masala
  • 1 can (28 Ounce) Diced Organic Tomatoes with juices
  • Sugar
  • 1-1/2 cup Half and Half (originally heavy cream)
  • 2 cups Brown Rice (originally basmati rice)
  • 2 cups organic chicken broth
  • Fresh Cilantro
  • 1 jalapeno
  • Turmeric
  • Frozen Peas
It starts likes this…
Sprinkle the chicken breast with salt, pepper, cumin and coriander on both sides. You can be pretty generous with the cumin and coriander- they’re both delicious. Then take the plain yogurt and cover all of the chicken breasts with it on both sides. Place chicken on a foil lined baking sheet and preheat the oven to broil. Move the oven rack pretty high up. I think I jumped the gun on putting the chicken in, I don’t think the broiler was all the way hot but cook for about 10 minutes on each side, watch to see when the chicken starts to crispy. It may take a little longer a little less time depending on your oven.
Now is the time to start the brown rice since it takes a little while to cook. I wasn’t sure the rice would turn out as good since it wasn’t basmati but it had a lot of flavor and was pretty tasty! Add the rice, 1 tbsp of butter, 2 cups chicken broth and two cups water and a generous helping of tumeric to a pot. Bring to a boil and then simmer on medium low- more low than medium- heat for about 40 minutes. Add more water if need and don’t forget to keep stirring it on occasion!
Melt the other 2 tbsp of butter in a good sized pan over medium-high heat and dice up the onion. Add the onion to the hot pan and cook until translucent. Dice up the garlic and ginger really well then add to the onions. Add a little salt and the garam masala seasoning. There was only one brand of this at our Publix- so if you don’t see it at first- keep looking! McCormick makes it!
Now dice up that jalapeno and add it in there if you like spicy! Dump in the tomatoes, scrape up any tasty bits sticking to the bottom of the pan and add the 1 tbsp of sugar to help with the acidity of the tomatoes. Let all of that simmer for about 15 minutes.
Check on the rice…
Now add in the half and half. Half and half still isn’t amazing for you but it is a little lighter than heavy cream so it’s a good alternative! hopefully you didn’t forget there was chicken in the oven- if you did it will just be crispy and delicious!
Chop up the chicken breasts and add into the sauce. I let this simmer for about 10-15 minutes while the rice finished up- add cilantro when you are just about ready to serve it
Once the rice is finished add in about 1-2 cups of frozen peas, let them cook for a minute in the rice then remove from heat.
But the chicken mixture on the rice, put a little fresh cilantro on top- get a glass a milk because it’s a little spicy and enjoy! It’s pretty delicious!!
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