Chicken Tikka Masala
3 chicken breasts
2 cans tomato sauce
1 quart heavy whipping cream
5 tsp cumin
2 ½ tsp paprika
½ - 1 tsp cayenne pepper
1 tsp curry
½ tsp nutmeg
1 ½ tsp salt
1 tsp garlic, minced
Fresh chopped cilantro, for garnish
5 cups, uncooked basmati or jasmine rice
Cut chicken into bite size pieces, season with salt, pepper, and cayenne pepper, and cook using the method of your choice (I find baking the chicken while the sauce is simmering to be the easiest).
Mix tomato sauce, cream, and spices in a large saucepan. If desired, adjust seasonings to taste. Simmer on low for an hour to an hour and a half, until the sauce thickens. Add cooked chicken and simmer for another 10 minutes. Serve over prepared rice and garnish with cilantro. Naan is also typically served with this Indian dish (the recipe for naan is below).
Naan
1 package yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 ½ cups bread flour
¼ cup butter, melted
Proof the yeast in a large bowl with the cup of water (and however much sugar the back says that you need to use to proof it). Wait about ten minutes until it is nice and frothy. Add everything else except the butter and make into a dough. Knead it on a floured surface until it is smooth. Place it in a well oiled bowl, cover with a wet cloth, and let it rise somewhere warm. It is done when it has doubled in size--about an hour.
Punch it down, tear off small sections and roll into golf ball-sized balls. Place on a greased tray, cover with a towel and let rise again until doubled in size--about half an hour.
Preheat grill to a medium/medium-low temp (I use an oven rack, if you want the nice lines on it. You could also use a skillet). Oil lightly. Roll out/use your hands to smash and flatten a ball of dough into a thin circle. Cook for a couple minutes until puffy/lightly browned. Brush uncooked side with butter. Flip. Brush cooked side with butter. Cook another few minutes until nicely browned. Remove from grill. Repeat.
