Tikka Masala

• portioner: 4-6
• aktiv tid: 20 minutes
• total tid: 40 minutes

Ingredienser

• 1 cup rice (basmati or whatever)

• 1½ lb chicken, cut into 1-in chunks OR large head of cauliflower, chopped

• Salt and fresh ground black pepper, to taste

• 1 ½ Tbsp vegetable/olive oil

• ½ medium sweet onion, diced

• 3 Tbsp tomato paste

• 3 cloves garlic, minced

• 1 Tbsp freshly grated ginger

• 1½ tsp garam masala

• 1½ tsp chili powder

• 1½ tsp ground turmeric

• 1 (15-oz) can tomato sauce

• 1 cup chicken stock

• ½ cup heavy cream

Optional for Serving

• 2 Tbsp chopped fresh cilantro or parsley

• Naan and garlic butter

Vejledning

1. Cook rice according to package instructions; set aside.

2. Season chicken or cauliflower with 1 tsp salt and ½ tsp pepper.

3. Heat oil in a large stockpot or Dutch oven over medium heat.

4. Add chicken (if using) and onion to the stockpot and cook until golden. If using cauliflower, cook the onions a few minutes before adding cauliflower.

5. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.

6. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. If adding sugar (see notes), do so now. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

7. Stir in heavy cream until heated through, about 1 minute.

8. Serve immediately with rice. Garnish with cilantro or parsley, and a side of garlic naan, if desired.

Notater

• JoC likes to add 1/4 cup sugar to cut the acidity. If I add sugar at all, I only do 1 Tbsp.

• Rachel: I frequently add other veggies as well, such as red peppers, broccoli, or asparagus. If adding, just reduce the amount of chicken or cauliflower you use.