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Ingredients
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]3-4 chicken breasts
Coriander
Cumin
Salt
1/2 cup plain yogurt
6 tbsp butter
1 large onion
4 cloves garlic
1 tbsp ginger
2 tbsp Garam Masala
28 oz. diced tomatoes
1 tbsp sugar
1 1/2 cups heavy cream[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]RICE:
2 cups Basmati rice
4 tbsp butter
1 tsp salt
1 tbsp Turmeric
4 cups water[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]
Directions
Season the chicken breasts with salt, coriander, and cumin. Coat completely with the yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet. Place it about 10-12 inches below a broiler for 5-7 minutes per side.
In a large skillet, melt 2 tbsp of butter over medium-high heat. Toss in diced onions and sauté until they are slightly browned. Add the garlic, ginger, Garam Masala, diced tomatoes, and a tbsp of sugar. Let simmer while preparing ingredients for rice cooker.
After sauce has had 5-10 minutes to simmer, add cooked chicken (cut into chunks) and heavy cream. Cook to thicken. Serve over cooked rice.[/vc_column_text][/vc_column][/vc_row]