Written by adam on Oct 29, 2006
Chicken Tikka Masala with Cardamom Basmati Rice
This recipe is from Dave Leiberman's new cookbook Dave's Dinners: A Fresh Approach to Home Cooking. This dish is unbelievable. The flavor was amazing, and there was just the right amount of spice; it was enough to leave my lips tingling without leaving my throat in pain. Please note that this dish will make your house or apartment smell like curry for 2 days, so try not to sell it in that time. Also please note that you shouldn't try to kiss your significant other for 2 days, as your breath is likely to set things on fire.
There was one part of this recipe that just didn't work for me: the cardamom pods. I used whole pods like Dave suggested, but biting down on a whole pod was one of the most foul tasting things. It's like eatign a whole piece of ginger that has been sitting out on the counter for 2 days. Very bitter and very nasty. My suggestion is to nix the cardamom pods and use a 1/4 teaspoon ground cardamom.
- 1.5 pounds boneless, skinless chicken breast
For the rice
Cut the raw chicken into cubes. In a large bowl, mix together the yogurt, garlic, ginger, cinnamon, cayenne, paprika, cardamom, honey, salt, and pepper. Add the chicken and mix thoroughly. Cover and let marinate for 1 hour or up to overnight.
Make the rice: In a medium saucepan, combine the butter, water, salt, and cardamom and bring to a boil. Add the rice, reduce heat to a simmer, cover and let simmer for 16-20 minutes or until water is absorbed and rice is fluffy.
In a large skillet, heat the butter over medium-high heat. Add the onion and cook until transluscent. Stir in the curry powder and tomato paste and mix well. Add the cream to the mixture and stir until smooth and the color is uniform. Slide in the chicken and all of the marinade, stir well, and bring to a simmer. Continue to simmer for 15 minutes or until chicken is cooked through and the mixture has thickened.
Serve over the rice.
Responses to "Chicken Tikka Masala with Cardamom Basmati Rice" ...
oh adam, how could you?!? you just happened to make one of my favorite dishes right now. Indian food is at the top of my list in general, but chicken tikka masala. and it's 3am and i can't eat for hours. and it sure as hell won't be chicken tikka masala...sigh ;-)
I'm sorry. But I feel pretty confident that you could totally rock this dish.
Hi Adam, I just followed Amanda over here. ;) That recipe looks fab. I like the addition of honey... not something I've tried but I think I will next time.
Last time I made this dish I had enough curry sauce to feed about 6 people! Shame I was cooking for two!
I had a bit leftover as well, but it was great for lunch at work this week. I really made the office smell good!
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my about page. Connect with me on MySpace, ThisNext, or FoodCandy.