Chicken Tikka Masala Risotto!

A little while ago I got brave and made a Pad Thai Risotto which turned out to be one of my favorite dishes of all time! It sounded so crazy, I was actually really reluctant to try it, but when I did, it completely blew me away! So then recently, I thought: “why not try a Chicken Tikka Masala Risotto?” I love the flavors of Chicken Tikka Masala {it’s also one of my most favorite dishes on earth!} And I love the texture of a thick, creamy, dreamy risotto–so combined, it had to be a win-win! And it really was! I think I love this dish even more than the pad thai risotto! I know there are a lot of ingredients, but it’s so simple to make, and it’s SO worth it!

P.S. So far I have made my fave. chicken tikka masala recipe in a pizza and a risotto, what other dishes do you think it would be good in? Maybe a chicken tikka masala grilled cheese? Or a chicken tikka masala enchiladas? :-/ Hmmm. I will take the most awesome suggestion and make it!

Until then, here’s the recipe you guys! I hope you get brave, and enjoy! ;-)

{for the marinade}
2 large chicken breasts, halved lengthways and cut into bite-sized pieces
1/2 cup plain yoghurt
1 Tbsp lemon juice
1 tsp cumin
1 tsp red pepper
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
{for the masala sauce}
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream
{for the risotto}
5 1/2 cups chicken broth
2 Tbsp unsalted butter
1 cup arborio rice

Directions:
Place the ingredients for the marinade together in a large ziploc bag, and let sit in the fridge for 2 hours up to a day.

Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. Set aside.
Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir to combine. Stir in the tomato sauce and add the cooked chicken, and let simmer at low heat while you prepare the risotto.

Bring the chicken broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, melt 2 Tbsp butter in a saucepan over medium heat and add the rice; cook, stirring, 2 more minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat.

Add cream to the chicken tikka masala: 1/2 cup for hot/medium, 1 cup for medium/mild. Then pour the chicken tikka masala into the risotto according to desired texture {the more sauce you add, the more flavorful it will be, but the less thick it will be}.

Garnish with jalapeños and cilantro and additional cream if desired.

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<3 Sarah