Takeout, Fakeout! Our lighter version of butter Chicken is going to be your new favorite recipe. Marinated Tandoori Masala chicken sits a top fragrant veggie pilau rice. Don't forget the final flourish of cilantro leaves.
/ serving 4 people
/ serving 4 people
Traditional Tandoori Masala(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then grate 1/2 tbsp ginger. Using a box grater, coarsely grate carrot. Peel, then cut shallot into 1/4-inch pieces. Finely chop cilantro. Pat chicken dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.
Heat a medium pot over medium-high heat. When pot is hot, add 1 tbsp oil, then half the shallot and half the garlic. Cook, stirring often, until fragrant, 1 min. Add rice and 2 1/2 cups water. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then chicken. Cook, stirring often, until chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer chicken to a plate and cover with foil to keep warm.
Using the same pan, reduce the heat to medium. Add another 1 tbsp oil, then ginger, Tandoori Masala, remaining shallot and remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes and 1/2 cup water. Simmer, stirring occasionally, until slightly thickened 4-5 min.
When sauce is slightly thickened, remove pan from heat. Add chicken, including any juices from the plate and stir to coat. Add yogurt and stir together. Fluff rice with a fork, then season with salt. Stir in carrots, peas and half the cilantro.
Divide rice between bowls and top with butter chicken. Sprinkle over remaining cilantro.