Chicken Curry, Basmati and Naan

Yields

2-4 Servings

Cook Time

1 hour

Ingredients

Basmati Rice with Almonds & Gold Raisins

  • 1 scallion, diced
  • 2 oz. almonds 
  • 2 oz. golden raisins
  • 1 bay leaf
  • 1 cup basmati rice
  • 1 ½  cups water
  • S&P TT

Chicken Tikka Masala

  • 1 ½ lbs. boneless, skinless 
  • S&P
  • 2 tbsp. curry spice blend
  • 2 tbsp. ghee 
  • 1-2 shallots, diced
  • 2-3 cloves garlic, smashed
  • 1 baby carrot, diced
  • ¼ rib celery, diced
  • 1 squash, diced
  • 4-6 grape tomatoes, halved
  • 1 mushroom, diced
  • 1-2 shishito peppers, diced
  • 1-2 small potatoes, quartered
  • 1 tbsp. ginger paste
  • 2 tbsp. tomato paste
  • 1 cup chicken broth
  • 1 cup heavy cream 
  • ½ cup whole plain Greek yogurt
  • 2 oz. sweet peas
  • 2 sprigs cilantro, chopped
  • Chili powder TT

Cooking of Naan

  • Raw dough balls
  • Ghee 
  • S&P TT

Method

Basmati Rice with Almonds & Gold Raisins

    1. In a heavy-bottom pot, combine all ingredients. Bring to a boil, stir once, then reduce to a simmer.
    2. Cover and cook for 15-20 minutes until 95% of the liquid is absorbed. DO NOT STIR DURING COOKING PROCESS.
    3. Turn off the heat and leave covered until the remaining liquid is absorbed. Remove bay leaf and  fluff rice with a wooden spoon before serving.

Chicken Tikka Masala

  1. Season chicken with S&P and some of the dried spices, set aside while preparing the veg.
  2. In a large pot, heat ghee and immediately add chicken, cook slightly, but not brown.
  3. Move chicken to the sides of the pot. Discard the tongs that touched raw chicken.
  4. Add vegetables and sweat for 5 mins, add oil if needed.
  5. Add broth, cream, ginger, tomato paste and curry. Bring to a boil,then, lower to a simmer. Continue cooking approx. 20 mins.
  6. Adjust seasoning with S&P, adjust heat with chili powder as desired.
  7. Stir in yogurt, then add cilantro and peas. Enjoy with naan and rice.

Cooking of Naan

  1. Cut dough into even portions, flatten with hands, and roll/push/pull to ¼ inch discs.
  2. Place a heavy-bottom black steel pan over medium heat. Do not add oil. Cook approx. 2-3 mins on one side, or until dough bubbles. Flip over to slightly brown the second side, then flip again.
  3. Remove from pan, brush with ghee, season with S&P.
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