Masala Chicken and Rice

If you want a dish a little bit different than the usual, with good, subtle flavor, you’ll like this.

Just a word about Garam Masala – the spice blends vary from store to store.  I just purchased one with quite a bit of red pepper in it, so I definitely would not add any additional cayenne.

 

Masala Chicken and Rice

Yield: Serves 4 with leftover rice

Ingredients

    Chicken
  • ½ cup chopped fresh mint leaves
  • 2 TBSP grated fresh ginger
  • 1 TBSP brown sugar
  • 1 TBSP garam masala*
  • Salt and pepper
  • Cayenne pepper (optional)
  • 2 TBSP fresh lime juice
  • 1 TBSP water
  • 4 chicken thighs (we like thighs, but you could use boneless breasts)
  • Rice
  • 2 cups uncooked basmati rice (brown basmati, if you can get it)
  • 3 TBSP olive oil
  • 1 small onion, finely chopped
  • 1 can chopped green chilies (whatever size you prefer, I use 7 oz)
  • 2 -3 cloves minced or pressed garlic
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 2/3 cups Chicken Stock

Instructions

    Chicken
  1. Place all ingredients (except thighs) in a glass container, mix well. Add thighs and coat well. Marinate overnight.
  2. When ready to bake, heat oven to 375°, place in a greased baking pan. Bake for about 1 hour 15 min. or until juices are clear (depends on the size of the pieces – and boneless will cook faster).
  3. Rice
  4. Place rice in a large bowl. Wash it with several changes of water. Drain.
  5. Cover rice completely with water, and let it soak for 30 minutes. Drain in a mesh strainer, for 15 minutes.
  6. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion, stir often, until it has lightly browned, 3 to 5 minutes. Add rice, green chilies, garlic, Garam Masala, and salt. Reduce heat and stir until all the rice has been coated with oil, about 2 minutes.
  7. Pour in the stock, stir, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes.
  8. Note:*Garam masala is a really wonderful Indian mixed spice. For a recipe to make it at home, click here. I’ve bought it at HEB Woodway in the past and in Temple, the new Spice and Sweet or OM or whatever store (I feel like I’m trying to talk about The Artist Formerly Known as Prince!!). Address: 1615 Canyon Creek Dr. off 31st street (254-742-1474). If you can’t get your hands on garam masala, you could try 5 Spice powder for both the chicken and rice.
  9. With the leftover rice, I mixed it with a little flour, egg, cheese, and granulated garlic. Then I made patties, coated the outside with panko breadcrumbs and fried in a little oil until browned. They were yummy!
http://www.centexcooks.com/masala-chicken-and-rice/