Chicken & Vegetarian 2 Dish Special Recipe
One chicken entrée and one vegetarian entrée with two naan and one large portion of rice.
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Ingredients
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Chicken Entrée — Chicken Tikka Masala
Vegetarian Entrée — Chana Masala (Chickpea Curry)
Rice (large portion)
Naan (2 pieces)
Garnish & Serving
Method
Chicken Entrée — Chicken Tikka Masala
- 1
Marinate the chicken
In a bowl combine 0.5 cups plain yogurt, 1 tbs lemon juice, 2 tbs ginger-garlic paste, 1 tsp ground cumin, 1 tbs paprika, 1 tsp salt and 1 tbs garam masala. Add 500 g chicken pieces and mix until evenly coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- 2
Brown the chicken
Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Remove excess marinade from the chicken (reserve marinade) and add the chicken in a single layer. Sear 3–4 minutes per side until golden (chicken will not need to be fully cooked). Transfer chicken to a plate and set aside.
- 3
Build the sauce
In the same skillet add remaining 1 tbs oil and 2 tbs butter. Reduce heat to medium, add 1 chopped onion and sauté 6–8 minutes until soft and translucent. Add 4 minced garlic cloves and reserved marinade; cook 1 minute until fragrant. Stir in 1 tbs garam masala (from total), 1 tsp salt, and 1 cup crushed tomatoes. Simmer 6–8 minutes to reduce and meld flavors.
- 4
Finish the tikka masala
Add the seared chicken pieces back to the skillet, stir to coat in the sauce, cover and simmer 8–10 minutes until chicken is cooked through (internal temp 74°C/165°F). Stir in 0.5 cups heavy cream and 1 tsp sugar, simmer 2 more minutes. Adjust salt to taste and finish with 2 tbs chopped cilantro. Keep warm.
Vegetarian Entrée — Chana Masala (Chickpea Curry)
- 5
- 6
Add tomatoes and spices
Add 0.5 cups crushed tomatoes, 0.5 tsp turmeric, 1 tsp ground coriander, 1 tsp chili powder, and 1 tsp salt. Cook 4–5 minutes until tomatoes break down and oil begins to separate.
- 7
Simmer chickpeas
Add 1 drained can chickpeas and 0.25 cups water. Bring to a gentle simmer and cook 8–10 minutes so flavors meld. Lightly mash about 1/3 of the chickpeas in the pan with a fork or the back of a spoon to thicken the sauce. Stir in 0.5 tsp garam masala and 1 tbs lemon juice. Taste and adjust salt. Finish with 1 tbs chopped cilantro.
Rice (large portion)
- 8
Rinse and soak (optional)
Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove excess starch. If time allows, soak the rinsed rice in cold water for 20 minutes, then drain.
- 9
Cook rice by absorption
In a medium saucepan bring 2.25 cups water, 1 tsp salt and 1 tbs butter to a boil. Add the drained rice, stir once, return to a gentle boil, then reduce heat to low, cover tightly and simmer 12–15 minutes without lifting the lid. Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.
Naan (2 pieces)
- 10
Warm and finish naan
Preheat a skillet over medium-high heat (or preheat oven to 200°C / 400°F). If using a skillet: place each store-bought naan directly in the dry pan 30–45 seconds per side until warmed and slightly charred. If using an oven: place naans on a baking sheet and heat 3–4 minutes until warm. Combine 2 tbs melted butter with 1 minced garlic clove (optional). Brush each warm naan with garlic butter and sprinkle with 1 tbs chopped cilantro if desired.
Garnish & Assembly
- 11
