Recipe Instructions:
Ingredients:
For the Rice:
1 cup white rice (200 g)
2 cups water (480 ml)
Salt to taste
For the Naan Bread:
2 cups all-purpose flour (250 g)
1/2 teaspoon salt (2 g)
1 teaspoon sugar (4 g)
1 packet (2 1/4 teaspoons) instant yeast (7 g)
3/4 cup warm water (180 ml)
2 tablespoons yogurt (30 g)
2 tablespoons melted butter or oil (30 ml)
For the Chicken Tikka Masala:
500 g chicken breast, cut into bite-sized pieces
200 g plain yogurt
2 tablespoons tikka masala spice mix (30 g)
2 tablespoons vegetable oil (30 ml)
1 onion, finely chopped (about 150 g)
2 cloves garlic, minced
1 tablespoon ginger, minced
1 can (400 g) diced tomatoes
1/2 cup heavy cream (120 ml)
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions:
Prepare the Rice:
Rinse 200 g of white rice under cold water until the water runs clear.
In a saucepan, bring 480 ml of water to a boil.
Add rice and salt to taste.
Cover, reduce heat, and simmer for 15-20 minutes, or until rice is tender and water is absorbed.
Fluff with a fork before serving.
Prepare the Naan Bread:
In a large bowl, mix 250 g of flour, 2 g of salt, 4 g of sugar, and 7 g of instant yeast.
In a separate bowl, combine 180 ml of warm water, 30 g of yogurt, and 30 ml of melted butter or oil.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the dough and divide it into 6-8 balls. Roll each ball into a flat, round shape about 1/4 inch thick.
Heat a skillet over medium-high heat. Cook each naan for 2-3 minutes on each side, or until bubbles form and the bread is golden brown. Brush with additional melted butter if desired.
Prepare the Chicken Tikka Masala:
In a bowl, mix 500 g of chicken pieces with 200 g of plain yogurt and 30 g of tikka masala spice mix. Marinate for at least 1 hour or overnight if possible.
Heat 30 ml of vegetable oil in a large skillet over medium heat.
Add 150 g of chopped onions and cook until softened.
Stir in 2 cloves of minced garlic and 1 tablespoon of minced ginger. Cook for 1 minute.
Add the marinated chicken and cook until browned.
Stir in a can of 400 g diced tomatoes and cook for 5-7 minutes.
Add 120 ml of heavy cream and season with salt and pepper. Simmer for an additional 10 minutes, or until the chicken is cooked through.
Garnish with fresh cilantro if desired.
Assemble and Serve:
Serve the Chicken Tikka Masala over a bed of cooked rice.
Accompany with warm naan bread on the side.
