Tasty Tandoori Creamy Tomato Chicken with Rice
Chicken thighs simmered in a creamy tomato sauce and served over basmati rice, ready in 40 minutes. Tasty Tandoori brings cumin, ginger, coriander and cardamom in one scoop, so the sauce tastes rich and warmly spiced with no long spice list.
Ingredients
- 1½ lb Boneless, skinless chicken thighs
- 1 Onion
- 3 cloves Garlic
- 1 can (28 oz) Crushed tomatoes
- ½ cup Whipping cream (35%)
- 2 tbsp Butter
- 1½ cups Basmati rice
- Small handful of cilantro
- Salt
- 6 scoops Tasty Tandoori FLAVRBOMBS™
You will need
- Large deep skillet
- Saucepan
- Meat thermometer
- Wooden spoon
- Knife
- Cutting board
Method
Prepare the ingredients
- Cut the chicken into bite-sized pieces and toss with a pinch of salt and 2 scoops of Tasty Tandoori.
- Dice the onion and finely chop the garlic.
Cook the rice
- Rinse the rice and cook it in 2¼ cups of water with a pinch of salt and 1 scoop of Tasty Tandoori: bring to a boil, cover and simmer on low for 12 to 15 minutes, then rest for 5.
Make the sauce
- Melt the butter in a large deep skillet over medium-high heat and brown the chicken for 5 minutes. Move to a plate.
- Lower the heat, add the onion and garlic and cook for 4 minutes. Stir in 3 scoops of Tasty Tandoori for 30 seconds, until fragrant.
- Add the tomatoes and simmer for 10 minutes, then return the chicken and simmer 8 to 10 minutes more, until it reaches 74°C (165°F).
- Stir in the cream and warm through.
Plate and enjoy
- Spoon the chicken and sauce over the rice and scatter chopped cilantro over the top.
Tasty Tandoori is in the Global Explorer 6-pack.
Shop the bundle: Global Explorer 6-pack
