Ingredients:
Chicken marinade for two chicken breasts:
1/2 cup plain yoghurt
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons garam masala
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons minced ginger
Naan:
1/2 cup plain yogurt
1 teaspoon warm water
1 teaspoon sugar
1 teaspoon salt
3 teaspoon yeast
1 tablespoon olive oil
1 cup flour
Butter and cilantro for topping
Sauce:
1 shallot
1 14 ounce can of tomato sauce
1 can of water
1/2 cup cream
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
Rice:
2 cups rinsed white rice
3 3/4 cups water
pinch of salt
2 tablespoons butter
Method:
Combine the naan ingredients in a medium bowl. Mix until everything comes together, then continue kneading on the counter for 5 minutes. Place back in the bowl and cover with plastic. Let the dough rise to double the original size.
Combine everything for the chicken marinade in a medium bowl. Dice the chicken and add it to the marinade. Toss to coat all of the chicken pieces. Cover with plastic until you are ready to cook it. This can stay in the fridge until the naan dough is nearly ready to be cooked.
Make the tikka masala by heating a skillet over medium high heat with a few tablespoons of olive oil in the bottom, enough to coat the pan. Cook the chicken until it is cooked through and beginning to brown. Remove it from the pan and add the diced shallot. If the pan seems dry add a little more oil. Cook until the shallots are tender. Add the spices for the sauce and let them toast for just a minute. Add the tomato sauce and 1 can of water. Stir. Add back the chicken stir. Add the cream and simmer while the rice and naan cook. If the sauce gets too thick add a little more water. Check to see if you need to add more salt.
Start the rice. Add rinsed rice, salt, butter and water to a pot and bring to a boil. Cover with a lid and reduce the heat to low. Cook for 18 minutes.
To cook the naan, heat a cast iron skillet over medium high heat. Separate the dough into 6 pieces. Roll each piece out until it is quite thin. Cook the first side until bubbles form all over the top and the bottom is getting brown spots on it. Flip and cook until the bubbles are deep brown. Brush with melted butter and cilantro. Continue until all 6 are cooked.
Serve tikka masala over rice, topped with some plain yogurt and cilantro.
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