Chicken Tikka Masala over Basmati Rice

Name: Chicken Tikka Masala over Basmati Rice
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tsp Garam Masala; 10 oz Chicken Breast; 1 Tomato; 1 Onion; 1 unit Chicken Stock Concentrate; 4 oz Cream Sauce Base; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 Ginger; 1 unit Chili Pepper; 1/2 cup Rice; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; 1 tbsp Butter, tbsp

By Recipe0 System

Ready to make restaurant-worthy chicken tikka masala in your own kitchen in just 25 minutes? It’s as easy as: 1. Brown your chicken with onion and garlic. 2. Simmer in your creamy sauce laced with aromatic garam masala, warming ginger, and umami-packed tomato paste. 3. Spoon it all over buttery basmati rice with fresh cilantro and thin slices of chili pepper if you like a little heat. Oh, and how could we forget 4: dig the heck in!

Indian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 tsp Garam Masala
10 oz Chicken Breast
1 Tomato
1 Onion
1 unit Chicken Stock Concentrate
4 oz Cream Sauce Base
1 tsp Garlic Powder
1/4 oz Cilantro
1 Ginger
1 unit Chili Pepper
1/2 cup Rice
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry all produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, halve and peel onion; thinly slice one half (slice whole onion for 4). Peel and mince or grate ginger. Roughly chop cilantro. Thinly slice chili.
2

Pat chicken* dry with paper towels. Toss in a medium bowl with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion and a pinch of salt; cook until slightly softened, 2-3 minutes.

Add chicken and cook until browned all over, 3-5 minutes (it’ll finish cooking in the next step).
3

Stir ginger and garam masala into pan. Cook, stirring, until fragrant, 30 seconds.

Stir in tomato paste; cook for 1 minute.

Pour in ½ cup water (1 cup for 4 servings), cream sauce base, stock concentrate, and 1 tsp sugar (2 tsp for 4), stirring until smooth. (TIP: Cut top off cream sauce carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.) Bring to a boil, then reduce heat to medium low; simmer until sauce is thickened and chicken is cooked through, 1-2 minutes. Turn off heat. (If sauce is too thick, add a splash or two more water.)

Stir in half the cilantro. Season with salt and pepper. TIP: If you like your chicken tikka masala a bit sweeter, add a pinch more sugar.
4

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.

Divide rice between shallow bowls or plates. Top with chicken tikka masala. Garnish with remaining cilantro and a pinch of chili if desired.

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