One. Butters was waiting for his father, sulking like a sulk. Although I have been the one who has fed him, walked him, clothed him, and loved him every second, it’s not like I don’t love him.
Two. No one was around to share the chicken tikka masala! All four portions were consumed in one day. I had about five pieces of garlic bread to soak up the creamy sauce.
Here are some tips.
You can substitute chicken breasts for the thighs, but thighs are recommended.
You will need plenty of naan, preferably garlic.
- 1 cup basmati rice
- Canola oil, 1 1/2 tablespoons
- Cut into 1-inch pieces, 1 1/2 pounds of skinless and boneless chicken thighs
- To taste, add Kosher Salt and freshly ground Black Pepper
- 1/2 medium sweet onion, diced
- Three tablespoons of tomato paste
- Three cloves garlic, minced
- Freshly grated Ginger, 1 Tablespoon
- Garam masala, 1 1/2 teaspoons
- Chili powder, 1 1/2 teaspoons
- Ground turmeric, 1 1/2 teaspoons
- One 15-ounce can of tomato sauce
- 1 cup chicken stock
- Half a cup of heavy cream
- Fresh cilantro leaves chopped into two tablespoons
- Cook rice in a large pan with 2 cups of water according to the package directions. Set aside.
- Heat the canola oil over medium heat in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken and onions to the stockpot, and cook for 4-5 minutes until golden.
- Garam masala (garam, Ginger, chili powder, and turmeric) should be stirred in with the tomato paste after about a minute.
- Add tomato sauce and stock to the pan; season with pepper and salt, according to taste. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 10 minutes.
- Add heavy cream and heat for about 1 minute.
- Serve immediately with rice and garnished, if you wish, with cilantro.