• Course

    Main Course

  • Prep time

    12 Hours

  • cook time

    30 Mins

  • servings

    4

Ingredients

Marinade

  • 1 lb boneless skinless chicken thighs, chopped
  • 1 cup plain yogurt
  • 1 1/2 tbsp chopped garlic
  • 1 tbsp ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt

Sauce

  • 2 tbsp butter
  • 1/2 onion chopped
  • 2 tbsp vegetable oil
  • 1 1/2 tbsp garlic chopped
  • 1 tbsp ginger grated
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp cumin
  • 1 tsp turmeric
  • 1 can tomato sauce
  • 1 cup heavy cream
  • 1 tsp brown sugar
  • Cilantro and limes to garnish

Rice

  • 1 cup Lotus Foods Organic Tricolor Blend Rice
  • 1 tbsp butter
  • 1 ¾ cups water
  • Pinch of salt
  • 1

    In a bowl, combine chicken with the ingredients for the chicken marinade. Place into refrigerator overnight.

  • 2

    To prepare the rice, combine with 1 ¾ cups of water, butter and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 30 minutes.

  • 3

    Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken pieces and sauté until cooked. Set aside.

  • 4

    Melt butter in same pan. Cook onions until soft. Add garlic and ginger, then add garam masala, cumin and turmeric. Pour in the tomato puree. Cook for a few minutes. Stir in the cream and sugar. Add the chicken back into the pan and cook until the sauce is thick.

  • 5

    When the rice is cooked, remove from heat. Let stand covered for a few minutes. Fluff and serve with Tikka Masala. ⁣

  • 6

    Garnish with cilantro and limes.