Inspired by Jimbo’s recent recipe, here’s my recipe for chicken tikka masala.
you will need:
1lb chicken (2 large or 3 small breasts should be around right)
1Tablespoon olive oil
3 cloves garlic
1 small onion or 1/2 large onion
1 spoonful of garam marsala
1/4 cup curry powder
1/8 cup chili powder
1 large can of crushed tomatoes
1/2 stick butter
1/2 cup heavy cream
3/4 cup cottage cheese
1 cup basmati rice
4 or 5 sprigs of mint (or raisins and almond slivers)
heat the olive oil, crush and slice the garlic and sautee it. Once half-done at very low heat, throw in the sliced and chopped onion, throw in a pinch of salt and the butter. While it melts, cube the chicken breasts and toss them in the garam marsala and then into the pan. Cook all thoroughly.
When the chicken’s done, toss in the curry and chili powders and stir until they’re incorporated. Pour in the tomatoes and let the mix heat up again, then include the cream and cottage cheese. Leave simmering at medium-low heat while you prepare the rice, which is stupid easy:
rice and water in a covered bowl in the microwave at full power for 5 mins, then half-power for 10 minutes. Let it sit 5 mins while you chop up the mint, which you will incorporate into the rice while fluffing with fork. (substitute golden raisins and almond slivers if you don’t like minty rice).
Serve the tikka masala on the rice. Consider buying some naan bread. Serves at least 4.