Ingredients
- null 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- null 1 cup plain yogurt
- null 2 tbsp lemon juice
- null 4 tsp garam masala, divided
- null 2 tsp ground cumin, divided
- null 2 tsp paprika, divided
- null 1 tsp salt
- null 1 cup RiceSelect® Basmati rice
- null 2 tbsp ghee
- null 1 onion, diced
- null 3 cloves garlic, minced
- null 1 tbsp fresh ginger, grated
- null 1 tsp ground coriander
- null 1 tsp cayenne pepper
- null 1 (14 oz) can diced tomatoes
- null 1 cup heavy whipping cream
- null 1 tsp brown sugar
- null ¼ cup fresh cilantro, chopped
Instructions
- In a large bowl, combine chicken, yogurt, lemon juice, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and salt. Cover and allow to marinate for 1 hour.
- Prepare rice according to package directions.
- Heat ghee in a large skillet over medium-high heat. Add the chicken and cook for 4 minutes per side until browned. Remove from heat and set aside.
- In the same skillet, sauté the onion for 3 minutes. Add the garlic and ginger and cook for 1 additional minute.
- Stir in the remaining garam masala, cumin, paprika, coriander and cayenne. Cook for 1 minute. Pour in the tomatoes and heavy cream. Bring to a simmer and cook for 7 minutes or until thickened.
- Add the chicken back to the sauce and stir in the brown sugar. Simmer for 5 additional minutes. Remove from heat and stir in the cilantro.
- Serve over the Basmati rice.