Australian Chicken Tikka Masala
A twist on the classic Indian dish, featuring Australian chicken and served over basmati rice. This recipe is a flavorful and spicy take on the original.
Ingredients
- ●1 pound Australian chicken breastboneless, skinless
- ●1 cup Peppery yogurt marinadesee instructions for ingredients
- ●2 cups Tender basmati riceuncooked
- ●2 tablespoons Almond butterfor sauce
- ●1 teaspoon Garam masalaground
- ●1 teaspoon Ground cuminground
- ●1/2 teaspoon Saltto taste
- ●1/4 teaspoon Black pepperto taste
- ●2 tablespoons Olive oilfor cooking
- ●1 cup Chicken brothlow-sodium
Instructions
- 1
1. In a large bowl, whisk together the yogurt, garam masala, cumin, salt, and black pepper to make the marinade.
- 2
2. Add the chicken to the marinade and mix until coated.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
4. Preheat the grill to medium-high heat.
- 5
5. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- 6
6. While the chicken is cooking, heat the olive oil in a large saucepan over medium heat.
- 7
7. Add the almond butter and cook for 1-2 minutes, stirring constantly.
- 8
8. Add the chicken broth and bring to a simmer.
- 9
9. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until thickened.
- 10
10. To serve, place a portion of the basmati rice on a plate, then top with the cooked chicken and spoon the sauce over the top.
- 11
11. Garnish with chopped cilantro or scallions, if desired.