About the Dish

3/4 cup Basmati Rice
1/2 cup Greek Yogurt
3 cloves Garlic
1/2 ounce Ginger
2 tablespoons Spice Blend
8 ounces Chicken Breast
6 ounces Cucumber
3 sprigs Cilantro
1 Onion
1/2 cup Doux South Drunken Tomatoes
1 tablespoon Tomato Paste
1 Edward & Sons Not Chick'n Bouillon Cube
1/3 cup Half-and-Half
1 Naan Bread
Per Serving
Calories 770
Total Fat 21 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 1060 mg
Total Carbohydrates 100 g
Dietary Fiber 5 g
Sugar 11 g
Protein 45 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

IPA

One of our chief complaints about the current state of brewing is that there isn't a whole lot of local ingredients used to brew a beer. Seriously, brewing needs to start adding more ingredients from their own locale! Anyway, back to the pairing of Chicken Tikka Masala with a beer...Of course with it being Indian in origin we lean towards an IPA. When we discovered Hardywood VIPA we knew we had a perfect pairing. Brewed with Virginia Heirloom Barley malted at a Virginia distillery along with Appalachian grown hops, we fell in love. What more is there to say? Its an Indian delicacy paired with a Virginia India Pale Ale

Hardywood VIPA, Richmond, Virginia

Sparkling Rose - Bio Bio Valley, Chile

Here you have a beautiful marriage of spices and the cooling influence of yogurt and cucumbers. Red raspberry and strawberry fruit helps absorb the kick from the spices, while the bubbles helps reset and cool the palate.

Cono Sur Sparkling Rose, Bio Bio Valley, Chile

METHOD

1
• Heat oven to 425° F • Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Peel and slice cucumber. • Peel onion. Finely chop 1/2 cup; save any extra for another use. • Peel and chop garlic. • Peel and mince ginger. • Pick and chop cilantro leaves. • Cut chicken into 1-inch pieces
3
• In a bowl, combine 2 tablespoons yogurt, half of garlic, half of ginger and 1 teaspoon spice blend. • Toss in chicken. Let marinate 5-10 minutes.
4
• In a bowl, toss cucumbers with 1/4 teaspoon kosher salt. • Fold in half of cilantro.
5
• Place a deep skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add onion. Cook, stirring, until onion begins to become tender, about 2 minutes. • Add remaining garlic and ginger. Cook, stirring, until fragrant, about 1 minute. • Season with remaining spice blend.
6
Stir in Drunken tomatoes, half of remaining yogurt, tomato paste, bouillon cube, 1/2 cup water and half-and-half. Simmer, stirring occasionally, until sauce thickens, 5-7 minutes.
7
While sauce simmers: • Grease or line a baking sheet. • Spread chicken in a single layer. Roast in oven until firm, about 5 minutes (chicken will finish cooking in the sauce).
8
• Add chicken and its juices to the sauce. Cook, stirring occasionally, until chicken is opaque throughout, 2-3 minutes. • Taste and adjust seasoning as desired with kosher salt.
9
While chicken finishes, warm naan in oven.
10
• Whisk 1 tablespoon water into remaining yogurt. • Divide rice between 2 bowls. • Top with tikka masala and cucumbers. • Drizzle with yogurt sauce and garnish with remaining cilantro. Serve with naan, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER