Chicken Tikka Masala

3 Servings

1 jar of Tikka Masla Sauce (You can find this in the international isle of the grocery store – my favorite brand, that doesn’t just taste like tomatoes, is Mr. Kook’s , found at Ralph’s.)
½ cup of cream (per the directions on the back of the jar)
2 chicken breasts, cut in bite sized chunks
¼ yellow onion, sliced
A dash or two of spicy seasoning (optional, just to turn up the heat)
1 cup of rice
2 cups of water
¼ cup of frozen petite peas
1 tsp of EVOO
Dash of coarse salt
Fresh parsley, minced, to garnish
Jalapeno flat bread

Add rice, water, EVOO and salt to rice cooker and cook. When it’s almost done, add frozen peas, mix in and cook until rice cooker is done.

Heat EVOO in skillet over medium high heat. Add onions and sauté. Add chicken and cook until almost done. Add Tikka Masala sauce, turn heat to low and cover for 5-10 minutes until chicken is cooked all the way through. Add cream to the chicken and sauce right before serving. Stir until it’s mixed throughout.

Heat a small skillet over high heat with just a touch of EVOO. Add flat bread, just to heat up and make a little crispy.

Serve the chicken in Tikka Masala over rice with a side of the bread. Garnish with parsley.