Tikka Masala

Again, I thought I had already posted this on here, guess not!



So, everyone, EVERY. ONE. ate this and loved it tonight. If you will recall Bentley normally only eats Cheez-Its. Nothing else. He gobbled this down. So did Gwen, and Ivy. I am just beaming with mortherly pride. Sure it has two cups of cream in it, whatever!



Chicken Tikka Masala

1 C plain yogurt
1Tbs lemon juice
2tsp ground cumin
1tsp ground cinnamon
2 tsp cayenne pepper (I substituted paprika so it wouldn't be too spicy for kids)
2 tsp black pepper
1T minced fresh ginger (three cheers for me for actually having this! Dry works too)
1 t salt
3 bnlss skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade (or cook it till all the marinade evaporates, and the chicken starts to burn like I did).

1 Tbs butter
1 clove garlic, minced
1 jalepeno pepper finely chopped (I just used some nacho jalepenos I had in the fridge)
2 tsp cumin
2 tsp paprika
1/2 tsp salt
1-8oz can tomato sauce
1 C cream
1/4 c chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalepeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about twenty minutes. Add grilled chicken and simmer ten minutes. Garnish with fresh cilantro. Serve over hot rice.

* I doubled the sauce part of this. We're saucy people, what can I say!

Chicken Tikka Masala

THIS WAS SO GOOD! I couldn't find the garam masala at my regular grocery store and was too lazy to go to an Indian market, so I used the spice mix they recommended. I thought it was a touch heavy on the cardamom, but just a touch. I also used only the flesh from the chile and thought the dish turned out a tad too mild. Still though, seriously like eating at a good Indian restaurant, but at home. A little naan and it would have been the perfect meal (anyone have a good recipe?). The only way it could have been better is if I could convince M to build me a tandoor oven in the backyard. I'll keep you posted on how that goes...

Chicken Tikka Masala
from America's Test Kitchen

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6

Chicken Tikka
1/2	teaspoon ground cumin
1/2	teaspoon ground coriander
1/4	teaspoon cayenne pepper
1	teaspoon table salt
2	pounds boneless, skinless chicken breasts , trimmed of fat
1	cup plain whole-milk yogurt (see note above)
2	tablespoons vegetable oil
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1	tablespoon grated fresh ginger
Masala Sauce
3	tablespoons vegetable oil
1	medium onion , diced fine (about 1 1/4 cups)
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2	teaspoons grated fresh ginger
1	fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1	tablespoon tomato paste
1	tablespoon garam masala (see note above)
1	(28-ounce) can crushed tomatoes
2	teaspoons sugar
1/2	teaspoon table salt
2/3	cup heavy cream
1/4	cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Chicken Korma

If there's a Trader Joes near you and you like Indian food, buy this! In 20 minutes or less you'll have a tasty dinner that may be a different flavor from usual fare.

Chicken Korma Recipe:
Cook chicken in bite-size pieces.
Add the chicken to the Korma Simmer Sauce and ... simmer per directions on label.
Meanwhile, cook some rice. Basmasti is excellent with this dish.

I like to add a can of garbanzo beans, too.
That's it.

Serve over the rice, with a plate of sliced cucumbers and a bowl of plain yogurt (to cool the palate :), on the side.
Trader Joes also sells Tandoori Naan that adds to this fast feast. Salaam, y'all.

Indian-Style Chicken Curry

I made this recipe up with inspiration from the curry my mom would make growing up. I give it three stars. Since I never actually measure this stuff, I'm not positive how accurate this is, sorry. The key here is the curry paste so you don't have to collect your own spices. I use Patak's brand, which comes in several delicious flavors with varying spiciness. Collect them all! You can find the jars of curry paste in the international foods aisle of some grocery stores (Randall's here had it last I checked) or an Indian market (there's one over by the Best Buy on 45 around here).

1 medium onion, sliced

2 chicken breasts, cubed

3 Tbs. lemon juice

2-4 Tbs. Indian curry paste

1 can diced tomatoes (14.5 oz.)

1 lb. frozen okra

1 cup frozen peas (optional)

garlic salt to taste (optional)

Directions:

Cook onions and chicken in large frying pan over medium high heat. Stir in curry paste (vary based on how frugal you want to be and how strong and how spicy you want it) and cook for about 5 minutes. Add canned tomatoes and simmer for about 5 additional minutes. Add frozen veggies and garlic salt, if using. Simmer at least until vegetables are cooked, stirring occasionally. The okra naturally thickens the curry. The longer you simmer, the better the flavors turn out, so I try to simmer for about half an hour. Shortly before serving, stir in lemon juice (add extra if you like, I have no idea how much I use) and let it simmer for a minute or two before serving.

Serve over rice (basmati rice is most authentic and very yummy).

Note: I've made this with beef before too when I was out of chicken. I prefer the chicken, but I thought the beef was (Sorry all you Hindus!) SACRILICIOUS!!!