Chicken Tikka Masala
Ingredients
A note about gluten: When a gluten-free ground turmeric is used, this recipe is gluten free.
1 ½ cups
basmati rice
1 tsp.
ground turmeric
1 tbsp.
Kowalski's Unsalted Butter
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 tbsp.
clarified butter (ghee) or canola oil
1 ½ lbs.
boneless skinless chicken (breasts, thighs or a combination), cut into 1" pieces
12 oz.
Kowalski's Tikka Masala Sauce
- freshly chopped cilantro leaves, to taste
Directions
- Prepare rice according to pkg. directions, adding turmeric to the cooking liquid before cooking.
- Toss hot rice with unsalted butter; season with salt and pepper.
- Meanwhile, in a large skillet over medium heat, heat ghee or oil.
- Add chicken to the pan; cook and stir until browned on all sides (about 3 min.).
- Add sauce to the pan; cover and reduce heat to a low simmer. Cook until chicken is cooked through (about 8 min.).
- Garnish with cilantro; serve with rice.
Tasty Tip:
- Substitute rinsed and drained canned beans (such as garbanzo) or fresh vegetables (such as bell pepper strips, cauliflower or broccoli florets, onions and carrots) for some or all of the chicken.
