145.4...Indian Chicken Tikka Masala on Yellow Basmati Rice with Peas

July 07, 2016

145.4...Indian Chicken Tikka Masala on Yellow Basmati Rice with Peas

It had been awhile, but last night I made a new recipe for dinner. I eased myself back into the process by making a super easy one. Not only was it easy but it was yummy too! I love Indian food and I realize that this is not authentic but it does the trick when you want to get a meal on the table fast!

Indian Chicken Tikka Masala on Yellow Basmati Rice with Peas (Serves 4)

Recipe from Phillis Carey

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

1-15 oz. jar Marsala simmer sauce (Trader Joe’s)

1/2 tsp. garam marsala (optional)

2 Tbsp chopped cilantro

Rice:

1 Tbsp unsalted butter

1 cup Basmati rice

1 cups chicken broth

1/4 tsp. turmeric

1/2 tsp. salt

1/2 cup frozen peas, thawed

Directions:

1. For chicken, preheat oven to 400 degrees. Trim chicken and pound to an even 1/2 inch thickness. Arrange chicken in a flat casserole in a single layer. Stir garam masala into Masala sauce, if desired. Pour sauce over the chicken. Bake uncovered, 20 minutes. Serve with rice, sprinkled with cilantro.

2. Meanwhile, for rice, heat butter in a medium saucepan over medium high heat. Add the rice and toss until it glistens, 1 minute. Add the broth and bring to a boil, stirring often. Add the numeric and salt and stir one last time. Cover and simmer over low heat for 18 to 20 minutes or until rice absorbs the liquid. Stir in the peas.

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