Chicken Tikka Masala With Cucumber Cilantro Raita, Yogurt & Fresh Cilantro
Chicken Tikka Masala | Cucumber Cilantro Raita. That spicy good-good with a homemade cool-down.<br><br>RECIPE:<br><br> Makes 6 Servings<br> <br> Ingredients: <br> 2 tsp garam masala<br> 4 tsp ground turmeric<br> 2 tsp ground coriander<br> 2 tsp ground cumin<br> 6 garlic cloves, finely grated<br> 4 tsp finely grated peeled ginger<br> 1 1/2 cups plain yogurt<br> 1 Tbs kosher salt<br> 2 lbs boneless, skinless chicken breasts, cut into 1.5” cubes<br> 3 Tbs ghee or vegetable oil<br> 1 small onion, diced<br> 1/4 cup tomato paste<br> ¼ tsp ground cardamom<br> 1/2 tsp crushed red pepper flakes<br> 1 28-ounce can whole peeled tomatoes<br> 2 cups almond milk<br> 3/4 cup chopped fresh cilantro plus sprigs for garnish<br> ¼ cup sliced almonds for garnish<br> 2 cups prepared basmati rice<br> Cucumber cilantro raita, recipe follows<br> <br> Preparation<br> 1. In a small bowl, combine the garam masala, turmeric, coriander, cumin, garlic, and ginger. In a large bowl, whisk the yogurt, salt, and half of the spice mixture. Add chicken pieces, stir to coat. Cover chicken and chill 4-6 hours or overnight. Cover and chill the remaining spice mixture.<br> 2. Heat ghee in a large pot over medium heat. Add onion, tomato paste, cardamom, and red pepper flakes and cook, stirring often, until onion is soft and tomato paste darkens, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, 4 minutes.<br> 3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping the bottom of the pot until sauce thickens, 8-10 minutes.<br> 4. Add almond milk and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, about 30 minutes.<br> 5. Meanwhile, preheat broiler and line a rimmed baking sheet with foil, setting a wire rack on sheet. Place chicken pieces on rack in a single layer and broil until they start to blacken in spots, about 10 minutes. The chicken will not be cooked through.<br> 6. Add chicken pieces to the sauce and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes.<br> 7. Serve with rice, cilantro sprigs, sliced almonds, and raita (recipe follows). <br> <br> Cucumber Cilantro Raita <br> Ingredients<br> 1/2 English cucumber, partially peeled and finely diced<br> 1/2 tsp kosher salt<br> 1 cup plain yogurt <br> 1 Tbs freshly squeezed lime juice <br> 1/8 cup chopped fresh cilantro <br> 1/8 tsp ground cumin<br> 1/8 tsp ground coriander<br> Dash of ground cardamom<br> Dash of ground cinnamon<br> Dash of ground nutmeg<br> Freshly ground black pepper to taste<br> <br> Preparation<br> In a small bowl, combine all ingredients. Taste and adjust seasoning as needed. Cover and refrigerate any leftovers.
Recipe Intro From feedfeed
Dinner What would a British food list be without the national dish of England, Chicken Tikka Masala? @tastingandtoasting serves it with creamy cucumber cilantro raita to cool down the palette and revive the tastebuds.