We ate at school again tonight as part of our usual routine. Paula made a recipe that I found in the October 2014 issue of Rachel Ray’s magazine. It is called Chicken Tikka Masala. Not only was it quite easy to make but it was delicious!

In a large saucepan, heat 2 tablespoons of olive the oil over medium-high heat. Add 6 cloves of minced garlic, 1 1 1/2 piece of fresh ginger, 1 jalapeno (that is seeded and minced) and 1 minced shallot. Cook, stirring often, about 3 minutes. Stir in 1 teaspoon of garam masala, and 1/2 teaspoon of paprika and cook another 30 seconds. Stir in 2 14.5 ounce cans of fire-roasted, chopped tomatoes, scraping up any browned bits.

Transfer the sauce to a blender and puree. Return the sauce to the pan, stir in 2/3 cup of heavy cream and season with salt and pepper. Bring to a boil. Add 1 1/2 pounds (or less…) of chopped chicken breasts (Note: we just used chopped rotisserie chicken…). Reduce the heat to medium-low and simmer until cooked through, about 15 minutes. Stir in 1 10-ounce bag of frozen peas. Simmer for 5 minutes.

Divide 3 cups of basmati or jasmine rice among bowls and top with the chicken and sauce. Enjoy! Paula made the chicken and sauce in about 30 minutes on Wednesday morning. Then she put in in the refrigerator and made the rice before she came to school on Thursday while she was getting dressed for work. It was very tasty. All of us gave it a thumbs up!

Chicken Tikka Masala

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