EASY CHICKEN TIKKA MASALA - Bestrecipe005

INGREDIENTS: 

  • 1 cup basmati rice
  • 1 1/2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into
    1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

  1. In a large saucepan of 2 cups water, cook rice according to
    package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over
    medium heat. Season chicken with salt and pepper, to taste. Add chicken and
    onion to the stockpot and cook until golden, about 4-5 minutes.
  3. Stir in tomato paste, garlic, ginger, garam masala, chili
    powder and turmeric until fragrant, about 1 minute.
  4. Stir in tomato sauce and chicken stock; season with salt and
    pepper, to taste. Bring to a boil; reduce heat and simmer, stirring
    occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in heavy cream until heated through, about 1 minute.
  6. Serve immediately with rice, garnished with cilantro, if
    desired.

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