Ingredients:
Chicken Marinade:
- 2 Chicken Breasts, cut into 2" cubes
- 2 Cloves Garlic, minced
- 1/2 cup Plain Yogurt
- 2 tsp Mango Masala Rub
- 2 Tbsp Toasted Sesame Olive Oil
Sauce:
- 2 Tbsp Toasted Sesame Olive Oil
- 1/2 Yellow Onion, diced
- 1 Tbsp Tomato Paste
- 1/2 tsp Cumin Spice Sea Salt
- 2 tsp Mango Masala Rub
- 14.5 oz Can Diced Tomatoes
- 1/3 cup Heavy Cream
- 1 Tbsp Ginger Balsamic Vinegar
- 1 cup Basmati Rice
- 1/2 cup Cilantro, chopped
Directions:
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In a bowl, combine the ingredients for the chicken marinade. Let marinate for 30 minutes up to 6 hours.
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Rinse basmati rice until water runs clear. In a medium pot, add rice with 1 cup of water. Bring to a boil, reduce heat to low, and cover with a lid. Cook for 20 minutes and remove from heat, but do not open the lid. Let sit for 5 minutes—fluff with a fork and set aside until ready to serve.
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In a skillet over medium, heat 2 Tbsp Infused Olive Oil. Add the onion and sauté until translucent, about 3 minutes. Add chicken, cooking until the outside is brown, about 4-5 minutes.
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Add tomato paste, Cumin Spice Sea Salt, and Mango Masala Rub. Let cook for 1-2 minutes to deepen the flavors.
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Pour in the can of tomatoes, heavy cream, and Ginger Balsamic Vinegar. Turn up the heat to bring to a low simmer. Let cool for 10 minutes until the chicken is cooked and the sauce thickens.
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Serve with a side of rice and top with fresh cilantro before serving.
