Sunday, June 5, 2011

Tikka Masala

This is a simple recipe my husband's family found on They modified it by omitting the marinating step, deciding that it didn't make enough difference in taste. And I modified it a little further by adding spinach and tomatoes. We thoroughly enjoyed it for dinner last night.


1/2 c brown rice
1/3 c wild rice
14 oz gf chicken broth

3-4 chicken breasts

1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeds removed and sliced thin
2 t ground cumin
2 t paprika
1 t salt, or to taste
1 can tomato sauce (8 oz)
1 c heavy cream
1/4 c chopped fresh cilantro

Baby spinach, torn
Tomato, diced

  1. Bring chicken broth to a boil, then stir in brown and wild rice. Cover and simmer on low for 45-50 minutes.
  2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20-25 minutes. Remove jalapeno slices and discard. 
  3. Season chicken breasts with salt and pepper, then grill until no longer pink. Dice.
  4. Add grilled chicken to sauce, and simmer for 10 minutes. Stir in chopped cilantro.
  5. Serve chicken over rice and baby spinach, then top with tomatoes.

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