Chicken Tikka Masala with Garlic Naan and Basmati Rice
Ingredients
Chicken Tikka Masala:
- 1 lb chicken breast, cut into small bite-sized cubes
- 1 cup plain Greek yogurt (plus extra for marinating)
- 1 jar of Tikka Masala simmer sauce (mild or spicy, depending on preference)
- 1 tbsp butter
- 1 tbsp avocado oil or vegetable oil
Garlic Naan:
- 1/2 cup lukewarm water
- 1 tsp granulated sugar
- 2 tsp active dry yeast
- 1/4 cup avocado oil or vegetable oil
- 1/4 cup plain Greek yogurt
- 1 large egg
- 2 ½ cups all-purpose flour
- 2 cloves garlic, minced
- Fresh cilantro, chopped (for garnish)
- Melted butter (for brushing)
Basmati Rice:
- 1 cup Basmati rice
- 2 cups water
- 2 tsp chicken bouillon powder
- 1 pinch of salt
- 1 clove garlic, minced
- 1 tbsp butter
- 1 tbsp avocado oil or vegetable oil
Instructions
1. Marinate the Chicken
- In a bowl, combine the cubed chicken with a large spoonful of Greek yogurt and a portion of the Tikka Masala simmer sauce.
- Mix well to ensure the chicken is evenly coated. Let it marinate for at least 1 hour.
2. Prepare the Naan Dough
- In a large mixing bowl, combine lukewarm water, sugar, and active dry yeast. Mix well and let it sit for about 10 minutes until it becomes frothy.
- Add the oil, Greek yogurt, and one egg to the yeast mixture and blend using a stand mixer or by hand.
- Gradually add the flour, starting with 2 cups, and mix until a dough forms. Add more flour if the dough is too sticky.
- Once the dough is formed, shape it into a ball and place it in an oiled bowl.
- Cover the bowl with a warm, damp towel and let the dough rise in a warm place for at least 45 minutes to 1 hour.
3. Cook the Basmati Rice
- In a pan, combine the rice, water, chicken bouillon, and a pinch of salt.
- Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the water is fully absorbed.
- Once cooked, fluff the rice with a fork and set it aside to cool.
4. Cook the Chicken and Sauce
- In a large pan, heat oil over medium-high heat. Add the marinated chicken pieces and sear until they are cooked through and slightly charred.
- Remove the chicken from the pan and set aside. In the same pan, pour in the remaining Tikka Masala sauce. If the sauce is too chunky, you can blend it first.
- Add a tablespoon of butter to the sauce and simmer over low heat. Add the cooked chicken back into the sauce and stir to combine.
5. Finish the Rice
- In a separate pan, melt butter and add a splash of oil. Sauté the minced garlic for about a minute.
- Add the cooked rice to the pan and toss to coat it in the garlic butter.
6. Cook the Naan
- Once the dough has risen, punch it down and divide it into smaller portions.
- Roll each portion into a thin circle.
- Heat an oiled pan over medium-high heat. Place the dough in the pan and cook until bubbles form on the surface. Flip and cook until the other side is golden brown.
- Brush the warm naan with melted butter and top with minced garlic and fresh cilantro.
7. Serve
- Plate the garlic rice and the Chicken Tikka Masala together. Serve with the warm garlic naan on the side.
Enjoy your homemade Indian-inspired feast!