Tikka Masala
Tikka Masala

This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -

A friend of mine was coming up to visit for a weekend. I hadn't seen her in a couple of years and I wanted to prepare something different. She used to come eat with me all the time when we worked together years ago. And this girl loves to eat. This stuff is absolutely fantastic. That's all I can say.

Ingredients

2 - 4 chicken breasts

½ cup thick plain yogurt. I use Greek yogurt

1½ cups heavy cream

3 tablespoons butter

2 400g cans of diced tomatoes

1 onion, finely diced

3 cloves garlic, finely minced

1 tablespoon minced fresh ginger

1 tablespoon cumin

1 tablespoon ground coriander

3 tablespoons garam masala

1 cup Basmati Rice

2 tablespoons turmeric

1 cup frozen peas, optional

Method

Season chicken with salt, pepper, ground coriander and cumin on both sides. Press seasonings into the chicken. Brush both sides liberally with the yogurt.

Grill or barbecue until chicken is done and yogurt slightly blackened. About 10 minutes per side.

In a skillet, melt 2 tablespoons butter over medium heat, and saute diced onions until they become translucent and soften. Add garlic to onions and continue to saute. Add minced fresh ginger. Add one teaspoon salt.

Meanwhile in a saucepan, bring 2 cups water to boil, quickly add Turmeric, 1 tablespoon butter and rice, immediately turn to low, cover and cook for 20 minutes. Remove from heat, uncover and fluff with fork when ready to serve. (If you like, add a cup of frozen peas to the rice after you remove from heat. They will heat up and cook in the rice as it sits)

Add 3 tablespoons Garam Masala spice to the pan. Add can of tomatoes and stir. Add a tablespoon of sugar and let cook for 5 minutes. Add ½ teaspoon cayenne pepper (more if you like a little more heat).

Chop chicken into 1 inch pieces and add to pan. Add 4 tablespoons chopped cilantro.

Add ½ cup heavy cream and stir in.

Let cook for 5 more minutes, stirring occasionally, and serve immediately over cooked basmati rice.

Garnish with chopped cilantro.


Looking for an easy camp bread to go with this recipe? Try making - Naan.




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