Quick and Easy Chicken Tandoori Masala.

 I created a quick and easy but delicious tandoori masala by just using what I had in my kitchen.  


1 C. Basmati rice - washed, soaked in water for 1 hour (purchased at Costco)

1 L coconut cream (purchased at local Asian market)

2 TBL. Tandoori Masala spice and marinade  (purchased at local Asian market) 

1/4 c. chopped shallots 

1 TBL. garlic paste 

1 TBL. ginger paste 

1 c. white chicken meat, coarsely chopped (I debone a rotisserie chicken and freeze into portions) 

2 6 oz. cans tomato paste 

Salt to taste 


Drain rice that has been soaking. Place in a rice cooker. Pour coconut cream until covered and about an inch above the rice. Let cook until done. 

Sautee shallots, ginger, and garlic in a bit of oil to prevent sticking. Once shallots are cooked, add tandoori spice and mix together.  Add both cans of tomato paste and the remaining coconut cream. Stir until combined.  Add chopped chicken.  Let simmer while rice is cooking.  After the rice is done, salt the sauce to taste.  Pour sauce over rice. 

I'm thinking that if I didn't have coconut cream, I'd use plain yogurt to add to the sauce and cook the rice in water adding some curry or turmeric.  


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