Chicken Tikka Masala With Seasoned Jasmine Rice - cooking recipe

Ingredients

1 1/2 lbs chicken breasts
Marinade
2 cups plain nonfat yogurt
1/4 cup lemon juice
1 tablespoon cumin
1/4 teaspoon ground red pepper
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sauce
1 tablespoon butter
4 garlic cloves, finely minced
3 (8 ounce) cans tomato sauce
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons garam masala
1 cup heavy whipping cream
1/2 cup fresh cilantro, finely chopped
Rice
1 tablespoon butter
1/4 cup sliced green onion
1/2 cup onion, diced
1 garlic clove, minced
2 cups jasmine rice
3 1/2 cups water
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground red pepper
4 -5 whole cloves
1/2 teaspoon salt

Preparation

Trim fat from chicken breasts and discard or add to chicken stock bag.
Cut chicken breasts into 1 inch cubes.
Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
For sauce, heat butter in large skillet on medium heat.
Saute garlic.
Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
Stir in heavy whipping cream, allow to simmer.
Thread marinated chicken cubes onto skewers.
Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
Rice:
In medium sauce pan, briefly saute green onions, onions and garlic in butter.
Add rice and seasonings, allow rice to cook 1-2 minutes.
Add water and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
Turn off stove, allow to stand covered for additional 10 minutes.
Remove whole cloves before serving.