Chicken Tikka Masala

I found this recipe on The Pioneer Woman blog. If you haven't already heard of her or checked out her blog, you absolutely HAVE to! :)

Check out her original recipe here: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

I have to say, this smelled DELICIOUS as it was cooking! Absolutely heavenly! It tasted pretty delicious too!

INGREDIENTS

• 2 chicken breasts - tenderloins
• Salt
• Ground Coriander
• Cumin, To Taste
• ½ cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion, diced
  
• 4 cloves Garlic
• Garam Masala - or make your own using:
  

1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground

• 1 can (28 Ounce) Diced Tomatoes
• 1 tbsp Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• 2 cups frozen peas

DIRECTIONS

1. Season the chicken with salt, coriander and cumin on both sides.
2. Coat completely with yogurt and place uncovered on a baking stone.
3. Broil 10-12 inches from the heating element for about 7-10 minutes on each side. Edges should be blackened.
4. In a skillet, melt butter and throw in diced onions and saute until browned.
   
5. Add garlic, a tbsp of salt and 3 tablespoons Garam Masala spice.
6. Stir in canned tomatoes.
7. Add 1 tbsp of sugar and let simmer for 5 minutes over medium heat.
8. Cook rice while the sauce is simmering.
9. Add 1 1/2 cups of heavy cream to the sauce.
10. Dice the chicken breasts and add to the sauce.
    
11. Add frozen peas to the cooked rice for the last 7 minutes, allowing the heat from the rice to cook the peas.
12. Serve chicken sauce over rice. Enjoy!