1 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
4 boneless chicken breasts
1 cup plain whole milk yogurt
2 TBS vegetable oil
1 TBS minced fresh ginger
2 garlic cloves, minced
Chicken: 6 Chicken Breasts
1 1/2 tsp salt
3/4 tsp cumin
3/4 tsp coriander
1/4 tsp cayenne pepper
6 boneless chicken breasts
1 1/2 cup plain whole milk yogurt
3 TBS vegetable oil
1 1/2 TBS minced fresh ginger
3 garlic cloves, minced
Masala Sauce:
3 TBS oil
1 medium onion, minced
1/4 teaspoon salt
2 garlic cloves, minced
2 tsp minced ginger
1 serrano chile, minced
1 TBS garam masala
1 TBS tomato paste
1-28 oz can crushed tomatoes
1 large head cauliflower, washed & cut into small pieces
2 tsp sugar
2/3-1 cup heavy cream
1/4 cup fresh cilantro
Rice:
3 1/2 cups water
2 Tablespoons Butter
1/2 Tablespoon Salt
2 Cups Jasmin Rice
12 slices on Naan bread
1/4 cup melted butter
Garlic salt, to taste
Garlic Powder, to taste
For the chicken: (choose if you are using 4 or 6 breasts)
Combine salt, cumin, coriander, and cayenne in a small bowl.
Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres.
Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min.
In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside.
For the Sauce:
Heat oil over medium heat.
Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min.
Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds.
Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender.
Sauce can be made up to 4 days in advance.
Let sauce cool.
Place sauce in a a blender and blend till smooth.
Note: You do not have to do the blender part but my husband will not eat cauliflower unless I do this ;)
Chicken:
While sauce simmers adjust oven rack to upper middle and heat the broiler.
Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet. You want the chicken to cook above juices not in them.
Spoon yogurt mixture over the chicken (chicken should be coated heavily) and arrange yogurt side down on jelly roll wired racks. Spoon more yogurt mixture on top of chicken.
Save excess yogurt mixture.
Broil the chicken until exterior is lightly charred in spots ~20 min, flipping chicken 1/2 way through cooking (I always just cut a little into the chicken to make sure it is done). If some yogurt mixture falls off when it is flipped use excess yogurt mixture to cover chicken.
Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it’s delicious!).
Rice:
Bring water, butter, and salt to a boil.
Wait till butter is melted then stir in rice.
Cover, and simmer for 17 minutes.
Fluff with a fork and remove from heat.
Put sauce into a large soup pan. Add chicken chunks and stir into sauce.
Stir in cream and cilantro. Heat over medium low heat.
Just before eating heat oven to broil.
Brush naan bread with melted butter and sprinkle with garlic salt and garlic powder.
Bake in oven for about 1 minute, or until soft and warm.
Serve chicken in sauce over rice and eat with naan bread
3/4 tsp cumin
3/4 tsp coriander
1/4 tsp cayenne pepper
6 boneless chicken breasts
1 1/2 cup plain whole milk yogurt
3 TBS vegetable oil
1 1/2 TBS minced fresh ginger
3 garlic cloves, minced
Masala Sauce:
3 TBS oil
1 medium onion, minced
1/4 teaspoon salt
2 garlic cloves, minced
2 tsp minced ginger
1 serrano chile, minced
1 TBS garam masala
1 TBS tomato paste
1-28 oz can crushed tomatoes
1 large head cauliflower, washed & cut into small pieces
2 tsp sugar
2/3-1 cup heavy cream
1/4 cup fresh cilantro
Rice:
3 1/2 cups water
2 Tablespoons Butter
1/2 Tablespoon Salt
2 Cups Jasmin Rice
12 slices on Naan bread
1/4 cup melted butter
Garlic salt, to taste
Garlic Powder, to taste
For the chicken: (choose if you are using 4 or 6 breasts)
Combine salt, cumin, coriander, and cayenne in a small bowl.
Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres.
Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min.
In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside.
For the Sauce:
Heat oil over medium heat.
Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min.
Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds.
Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender.
Sauce can be made up to 4 days in advance.
Let sauce cool.
Place sauce in a a blender and blend till smooth.
Note: You do not have to do the blender part but my husband will not eat cauliflower unless I do this ;)
Chicken:
While sauce simmers adjust oven rack to upper middle and heat the broiler.
Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet. You want the chicken to cook above juices not in them.
Spoon yogurt mixture over the chicken (chicken should be coated heavily) and arrange yogurt side down on jelly roll wired racks. Spoon more yogurt mixture on top of chicken.
Save excess yogurt mixture.
Broil the chicken until exterior is lightly charred in spots ~20 min, flipping chicken 1/2 way through cooking (I always just cut a little into the chicken to make sure it is done). If some yogurt mixture falls off when it is flipped use excess yogurt mixture to cover chicken.
Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it’s delicious!).
Rice:
Bring water, butter, and salt to a boil.
Wait till butter is melted then stir in rice.
Cover, and simmer for 17 minutes.
Fluff with a fork and remove from heat.
Stir in cream and cilantro. Heat over medium low heat.
Just before eating heat oven to broil.
Brush naan bread with melted butter and sprinkle with garlic salt and garlic powder.
Bake in oven for about 1 minute, or until soft and warm.
Serve chicken in sauce over rice and eat with naan bread
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