Chicken Tikka Masala With Seasoned Jasmine Rice

This is my own take on one of my top three favorite dishes of all time. I like mine fairly mild, so feel free to add more ground red pepper or diced jalapeño if you prefer.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1 1⁄2 lbs chicken breasts

• Marinade

• 2  cups plain nonfat yogurt
• 1⁄4 cup lemon juice
• 1  tablespoon cumin
• 1⁄4 teaspoon  ground red pepper
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper

• Sauce

• 1  tablespoon butter
• 4  garlic cloves, finely minced
• 3 (8 ounce) cans tomato sauce
• 2  tablespoons ground coriander
• 2  tablespoons ground cumin
• 2  tablespoons paprika
• 2  tablespoons garam masala
• 1  cup heavy whipping cream
• 1⁄2 cup fresh cilantro, finely chopped

• Rice

• 1  tablespoon butter
• 1⁄4 cup  sliced green onion
• 1⁄2 cup onion, diced
• 1  garlic clove, minced
• 2  cups  jasmine rice
• 3 1⁄2 cups water
• 1  teaspoon garam masala
• 1  teaspoon cumin
• 1  teaspoon paprika
• 1⁄4 teaspoon  ground red pepper
• 4 -5  whole cloves
• 1⁄2 teaspoon salt

Directions

1. Trim fat from chicken breasts and discard or add to chicken stock bag.
2. Cut chicken breasts into 1 inch cubes.
3. Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
4. For sauce, heat butter in large skillet on medium heat.
5. Saute garlic.
6. Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
7. Stir in heavy whipping cream, allow to simmer.
8. Thread marinated chicken cubes onto skewers.
9. Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
10. Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
11. Rice:
12. In medium sauce pan, briefly saute green onions, onions and garlic in butter.
13. Add rice and seasonings, allow rice to cook 1-2 minutes.
14. Add water and bring to a boil.
15. Reduce heat, cover, and simmer for 20 minutes.
16. Turn off stove, allow to stand covered for additional 10 minutes.
17. Remove whole cloves before serving.