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Ingredients

1 cup of basmati rice3 boneless, skinless chicken breasts, cut into 1-inch piecesSaltPepper2 tablespoons of butter1 onion, chopped1 jalapeño pepper, minced1 clove of garlic, minced2 tablespoons of sugar2 teaspoons of turmeric2 teaspoons of black pepper2 teaspoons of curry powder2 teaspoons of cumin2 teaspoons of garam masala2 teaspoons of paprika3 cups of tomato puree1 cup of heavy creamStore-bought pizza dough, very fun and easy to cook on a cast iron skillet with butter and green onionJuice of 1 lemon2 tablespoons of plain thick yogurt, for garnish (optional)Parsley, chopped for garnish
\"PHOTO:
The Potash Twins
PHOTO: Chicken tikka from the Potash Twins.
>

Method

Step 1: First, start the rice. Place the rice in a pot with two cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow ratio and cooking instructions on the package). Alternatively, use a rice cooker. Step 2: Meanwhile, cut the chicken into 1-inch pieces, season with salt and pepper. Brown chicken on both sides in a skillet over medium-high heat, about five minutes. Remove from the pan and reserve to a plate. Step 3: Prep the vegetables: chop onion, jalapeño and garlic. Melt butter in the skillet over medium heat. Add the onion, jalapeño and garlic and sauté for three minutes, scraping to incorporate the fond from the browned chicken. Step 4: Once cooked, add all of the spices and toast with the onions for one minute. Pour in the tomato puree. Bring it to a simmer, and then add the heavy cream. Simmer it on low heat until the sauce reduces: about 15 minutes.Step 5: Add the chicken to the sauce and let the flavors marry for about 10 minutes. While the chicken is cooking, make the pizza dough naan. Step 6: Season the sauce with the lemon juice. 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