Chicken Tikka Masala

For the Rice:

1 cup basmati rice

1 tablespoons butter or olive oil

½ teaspoon cumin seeds (optional)

1¾ cups water

½ teaspoon salt

For the rice, melt butter or olive oil in a medium pot over medium high heat. Add rice and cumin seeds and toast for approximately 3 minutes, stirring occasionally. Add water and salt, bring to a boil, cover and turn heat to low. Rice will cook in approximately 30 minutes.

For the Chicken:

1 lb. chicken breasts, cut into 1-inch cubes

salt and pepper, to taste

1 tablespoon olive oil

4 tablespoons butter, divided

1 onion, diced

1-inch piece of ginger, grated

2 cloves garlic, minced

1.5 cups (1 small can) crushed or pureed tomatoes

1 heaping tablespoon garam masala

¼ teaspoon cayenne pepper, opt.

½-3/4 cup heavy cream or whole milk (coconut milk can also be used)

 

Heat 1 tablespoon olive oil plus 1 tablespoon butter in a large skillet or pot over medium-high heat. Cook the chicken and season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.

Add remaining 3 tablespoons butter to pot and saute onions and ginger until softened. Stir in garlic, tomatoes and seasoning.  Simmer 5-10 mins. Stir in cream, then add chicken back in. Serve over rice.