Chicken Tikka Masala

Ingredients

• ¾ Cup Basmati Rice
• 3 Garlic Cloves
• 1 Yellow Onion
• 3 Cilantro Sprigs
• 4 Chicken Thighs
• 2 tsp. Chopped Ginger
• 1 ½ Tbsp. Tikka Masala Seasoning
• 8 oz Tomato Sauce
• 2 oz Sour Cream
• 1 Naan Flatbreads
• Olive Oil
• Salt Pepper
• foil. Thoroughly rinse produce and pat dry. Mince garlic. Peel
• and mince onion. Stem and coarsely chop cilantro (reserv-
• ing a few leaves for garnish). Rinse chicken thighs and pat

Instructions

1. 1

   Cook the Rice: Bring a pot with 1 ½ cups of water, rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook for 15-18 minutes or until tender and all water has been absorbed. Remove from heat and allow rice to sit, covered,

2. 2

   Prepare the Ingredients: and mince onion. Stem and coarsely chop cilantro (reserv- ing a few leaves for garnish). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1” pieces.

3. 3

   Sear the Chicken: Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add cubed chicken thighs, sprinkle ¼ tsp. each of salt and pepper to season, and cook until browned, about 3 minutes (chicken will finish cooking in the next step). Avoid moving the chicken too much when you first add it to the pan in order to get a better sear. Remove to plate. Wipe pan clean.

4. 4

   Make the Sauce: In same pan used for searing chicken, heat 1 tsp. olive oil. Add ginger, onion, ⅔ of the garlic, and tikka masala seasoning and cook for 3 minutes. Add tomato sauce and ½ cup water, reduce to a simmer, and cook for 5 minutes. Add chopped cilantro, chicken, and any accumulated juices from chicken to pan. Cook for an additional 5 minutes until chicken has reached a minimum internal temperature of 165 degrees. Remove from heat, stir in sour cream and season with a pinch of salt and pepper–taste sauce with a clean spoon to season to your liking.

5. 5

   Cook the Naan: olive oil. Rub with remaining garlic and a pinch of salt and pepper. Place in oven and cook for 5-7 minutes until golden and fragrant. Remove and slice into 4-6 pieces.

6. 6

   Plate the Dish: Divide basmati rice between 2 bowls. Ladle sauce and chicken atop rice. Garnish with remaining whole cilantro leaves and slices of garlic naan.