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Indian Chicken Tikka Masala with Forbidden Rice

August 5, 2014 by Talia Bunting 6 Comments

Indian dishes are extremely flavorful, but cooking them can feel overwhelming. There are so many different spices and ingredients and the Indians know how to bring them al together to make some of my favorite meals in the world. Today I’m sharing one of my favorites, a simple recipe for Chicken Tikka Masala with Forbidden Rice.

Chicken Tikka Masala with Forbidden Rice, Naan and Yogurt

Chicken Tikka Masala with Forbidden Rice, Naan and Yogurt

New York City is Good for Breakups

A few years ago my sister broke up with her boyfriend the same week I had a work trip to New York. We booked a hotel and stayed an extra couple of days. We spent two days laughing, shopping and eating yummy yummy food. Our last night there we decided to do a nice dinner in Manhattan. Two hours later, after taking the metro in the wrong direction, tramping 12 blocks in the rain — getting soaking wet — we opted for a cab and takeout instead. Estie got chicken tikka masala, which at midnight after getting soaking wet in an unfamiliar city suddenly became hilarious.

When we got home I found a recipe for Chicken Tikka Masala for her birthday, it was a  hit. Then I made it for my brother-in-law’s birthday, and everyone loved it. When you make this, everyone will love it. It’s one of my favorite Indian recipes and of course when we came to Santa Barbara, it was one of the first things I made for my in-laws (they also loved it).

This recipe was inspired and loosely based off of this one from Cook’s Illustrated.

To Note about Chicken Tikka Masala and Forbidden Rice

It sounds complicated the first time you make it, but it’s actually quite simple. One of the most important things to remember is to not over cook the meat. Thighs are hard to over cook, but make sure you pull them out on the earlier side, they can cook a little in the sauce.

Chicken Tikka Masala with Forbidden Rice

While traditionally an Indian dish, because of the ingredients and method of cooking, Tikka Masala is actually thought to have originated in the Indian kitchens of Britain. Now it’s the 2nd most popular dish in England.

Traditionally, forbidden rice, or black rice, was eaten only by the Emperors of China. It’s high nutritional content made it very valuable, and even stealing a couple of handfuls could lead to death (hence the name Forbidden rice). Forbidden Rice is high in antioxidants (more than blueberries even) and has a nutty flavor, similar to brown rice.

Chicken Tikka Masala with Forbidden Rice

Rice Ingredients

2 cups of forbidden rice
3 1/2 cups of water
2 tablespoons of butter

Marinade Ingredients

3 lbs of boneless skinless chicken thighs
3/4 teaspoon of cumin
3/4 teaspoon of ground coriander
3/8 teaspoon of cayenne pepper
1 1/2 cups of plain whole milk yogurt
3 tablespoons of olive oil
3-4 garlic cloves
2 tablespoons of grated fresh ginger

Sauce Ingredients

3 tablespoons of sunflower oil
1 medium onion diced fine
1 medium shallot diced fine
3 garlic cloves
3 teaspoons of grated fresh ginger
1 1/2 tablespoons of tomato paste
1 1/2 tablespoons of garam masala
2 cans (28) ounces each of crushed tomatoes
3 teaspoons of sugar
3/4 teaspoon of salt
1 cup of heavy cream
1/3 cup of chopped cilantro
plain whole milk yogurt

  1. Combine yogurt, cumin, coriander, cayenne pepper, salt, garlic, oil and ginger in bowl. Add chicken to marinade and refrigerate for 1-2 hours.
  2. Melt butter in sauce pan, add dry rice and sauté for a couple of minutes, until rice is covered.  Add water, bring to a boil, reduce heat to medium and cover. Cook for an additional 30-40 minutes, until all water has evaporated and rice is sticking up straight. Remove from heat.
  3. Heat oil in dutch oven until shimmering, sauté onions and shallot until golden. Add in garlic, ginger, tomato paste and garam masala. Stir and cook until fragrant, about 3 minutes. Add in crushed tomatoes, sugar and salt and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally. Add in cream, stir, cover and remove from heat.
  4. While sauce is simmering, adjust oven rack to the top rack – about 6-8 inches from the top of the oven. Turn oven to broil. Remove chicken from fridge and place on parchment lined jelly roll pans. Broil chicken for about 8-15 minutes, until chicken is cooked, turning once during cooking. When chicken is done chop into cubes and stir in to warm sauce. Stir in cilantro and serve over forbidden rice and garnish with yogurt.

Serve with: Forbidden rice, Naan, and Curried Cauliflower

Drink with: a dry Riesling (like this oh so yummy one from Demetria Vineyards).

 

Filed Under: All Recipes, Entrees, Side Dishes

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Comments

  1. Anjana @ At The Corner Of Happy & Harried says

    August 8, 2014 at 3:48 pm

    Love it. Looks absolutely heavenly!
    – Anjana.

    Reply
  2. Hope Naomi says

    August 8, 2014 at 7:21 pm

    totally going to try this. one day. [hopefully not after a breakup…]

    Reply
  3. Emily says

    August 20, 2014 at 8:14 am

    OOO baby I remember this one, tho I think we had it with basmati. I tend to stick with white rices, is the forbidden rice a little plasticky in texture?

    Reply
    • Talia Bunting says

      November 2, 2015 at 8:30 pm

      no, it’s delish!

      Reply
  4. 33Leila says

    May 18, 2017 at 11:38 am

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    write interesting articles but you should rank your page higher in search engines.
    If you don’t know 2017 seo techniues search on youtube:
    how to rank a website Marcel’s way

    Reply

Trackbacks

  1. The Top Ten Pantry Staples Always in My Kitchen - Talia Bunting says:
    January 22, 2016 at 12:29 pm

    […] yogurt. Plain yogurt is tasty when I cook Chicken Tikka Masala. It’s great when I cook Greek. But the best part is if I throw in some berries and homemade […]

    Reply

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