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Chicken Tiki Marsala Recipe

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This recipe for Chicken Tiki Marsala is from The Van Hook/Harnagel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup basmati rice
1 1/2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 (15-ounce) can tomato sauce
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons chopped fresh cilantro leaves
Directions:
Directions:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.

Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.

Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

Stir in heavy cream until heated through, about 1 minute.

Serve immediately with rice, garnished with cilantro, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep 10 min Cook 20 min

 

 

 

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