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Tikka Masala

January 20, 2016

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Tikka Masala
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Hinode Rice: Tikka Masala - shrimp
Hinode Rice: Tikka Masala - shrimp
Servings4people Prep Time1hour Cook Time40minutes
Servings4people Prep Time1hour Cook Time40minutes
Ingredients
3cups uncooked Hinode Basmati Rice
1cup yogurt
1tbsp Lemon Juice
2tsp Ground Cumin
1tsp Ground Cinnamon
2tsp Cayenne Pepper
2tsp Black Pepperfreshly ground
1tbsp Gingerfresh minced
4tsp Saltto taste
3 Chicken Breastscubed
4 long skewers
1tbsp Butter
1 Clove Garlicminced
1 Jalapeño Pepperchopped
2tsp Ground Cumin
2tsp Paprika
3tsp Saltto taste
8oz tomato saucecanned
1cup heavy cream
1/4cup Cilantrofreshly chopped
Servings: people
Units:
Instructions
  1. Prepare Hinode rice per package instructions.
  2. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
  3. Preheat a grill for high heat.
  4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  5. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
  6. Serve over rice and garnish with fresh cilantro.