Prep 25 mins
Cook 20 mins
I visited a Whole Foods store in Conn. recently and tried their Masala rice and it was so good(the rice and the sauce were mixed together), I wanted to recreate the recipe at home. Not finding it in the Whole Foods site, I came across this recipe by Bobby Flay. The recipe for the Masala sauce came with the recipe for Basmati Pilaf with Peas, but I'm posting it separately. From Bobby Flay's Throwdown with Bobby Flay, Episode: Chicken Tikka Masala.
- 2 tablespoons ghee (or olive oil-I used butter)
- 1 medium yellow onion, halved, thinly sliced
- 2 inches piece fresh ginger, peeled and finely grated
- 1 serrano chili, finely diced (or use jalapeno for less heat)
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 2 teaspoons smoked spanish paprika
- 2 teaspoons garam masala
- 1 (28 ounce) can plum tomatoes, pureed until smooth
- 1⁄4-1⁄2 teaspoon cayenne powder (depending on how spicy you like it)
- 1⁄2 cup water
- salt & freshly ground black pepper
- 3⁄4 cup heavy cream (or coconut milk)
- chopped cilantro leaf
- Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
- Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
- At this point you could add chopped chicken or tofu if you want to add protein.
- Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
- Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.
So delicious! I used regular butter; did not add honey and added chicken for protein (after adding the garlic/ginger. I used coconut milk, topped with cilantro and served over basmati rice w/peas. Really, really good. I only added 1/8 tsp of cayenne pepper and it still had a lot of kick; I used 1/2 thai pepper instead of jalapeno. I will be making this again for sure!
Very good and prepared exactly as directed, other than leaving out the chilli, because DH no longer enjoys very hot food. I did not puree the tomatoes, but allowed the sauce to cook gently for maybe 45 mins and in this time the tomatoes cooked down a great deal, giving me some texture whilst still quite thick and smooth. A very good curry sauce, and you could add many things, chicken or shrimp, or make it vegetarian, using chickpeas, beans, cauliflower, peas ... very versatile. I added tender chunks of chicken breast fillet, and served over steamed white rice. Delicious, thank you Sharon! made for PRMR tag game.