Ingredients
Chicken Marinade
- 2 cups Riceland Jasmine Rice
- 1 lb. boneless skinless chicken breasts
- 7-ounce container plain greek yogurt
- 1 Tbsp. garam masala
- 1 Tbsp. fresh lemon juice
- 1 tsp. black pepper
- 1/4 tsp. ground ginger
Sauce
- 15-ounce can tomato sauce
- 1 1/2 cup heavy whipping cream
- 5 cloves garlic, minced
- 4 tsp. garam masala
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. ground cayenne
Preparation
- Cook rice according to package directions.
- Stir together all marinade ingredients except chicken in a large bowl until well-mixed; set aside.
- Cut chicken breasts into bite-sized cubes, about 1".
- Stir chicken chunks into marinade until well coated. Cover and refrigerate for at least 1 hour.
- Heat nonstick pan over high heat, no oil needed. Add 1/2 of chicken cubes to pan and spread out.
- Cook until golden brown while stirring and flipping chicken to sear all sides. As they finish searing, transfer to large plate and repeat with remaining chicken.
- Reduce to medium heat and add all sauce ingredients in pan. Add seared chicken to pan and submerge in sauce. Bring sauce to simmer. Simmer for 20 minutes, stirring occasionally and decreasing heat as needed to maintain light simmer.
- Chicken should be cooked through and sauce should be slightly thickened and orange. Turn off heat and serve over rice.