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  • Course

    Main Course

  • Prep time

    12 Hours

  • cook time

    30 Mins

  • servings

    4

  • Author

    @moniquepolanco_

Ingredients

Marinade

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

Sauce

  • 2 tbsp butter

  • ½ onion, chopped

  • 2 tbsp vegetable oil
  • 1½ tbsp garlic, chopped
  • 1 tbsp ginger, grated
  • 1½ tsp garam masala
  • 1½ tsp cumin
  • 1 tsp turmeric
  • 1 can tomato sauce
  • 1 cup heavy cream
  • 1 tsp brown sugar
  • cilantro & limes, to garnish

Rice

product used in the recipe

Organic Tricolor Blend Rice

  • 1

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

  • 2

    To prepare rice, combine with 1¾ cups of water, butter and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 30 mins.

  • 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. Add the tomato puree. Cook for a few minutes. Stir in cream and sugar. Add chicken back into the pan and cook until sauce is thick.

  • 5

    When 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.

product used in the recipe

Organic Tricolor Blend Rice

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