Chicken Tikka Masala

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Pour the basmati rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the curry marinated chicken (b) to the pan. Season with a pinch of salt and pepper. Stir once, then let it cook without stirring for 3 minutes.
4. When the chicken has cooked for 3 minutes, stir and turn each piece over in the pan. Then add the carrots (c) to the pan. Season with a pinch of salt and pepper. Stir to spread the carrots out around the chicken. Then pour the tikka masala sauce (d) into the pan. Bring the mixture up to a simmer. Once simmering, turn the heat down to medium or medium-low to maintain a simmer. Simmer for 4-5 minutes.
5. While the chicken tikka masala is cooking, heat another skillet or saute pan over medium-high heat. for 2 minutes. Open the package of pita (e) and place on a plate. Brush each pita with garlic oil (f). When the pan has warmed up, add a small amount of olive oil to the pan. Warm each pita in the pan for 15-30 seconds on each side.
6. When the rice is ready, use a spoon to taste it. If the rice is cooked to your preferred consistency, remove from the heat. Scoop on to your serving plates. Spoon the chicken tikka masala over the rice. Serve the pita on the side.