June 8, 2011

0 Chicken Tikka Masala

I've been searching for the perfect/easy Indian food dish and, I tell you what, this is the best one ever. 
Like seriously. Nick wouldn't stop raving about how good it is. 

So if you want to be a good wife and plump up your husband make this:

Chicken Tikka Masala
serves 4

    • 1 cup yogurt
    • 1 tablespoon lemon juice
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • *2 teaspoons cayenne pepper
    • 2 teaspoons freshly ground black pepper
    • 1 tablespoon minced fresh ginger
    • 4 teaspoons salt, or to taste
    • 3 boneless skinless chicken breasts, cut into bite-size pieces
    • 4 long skewers
    • 1 tablespoon butter
    • 1 clove garlic, minced
    • 1 jalapeno pepper, finely chopped
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika
    • 3 teaspoons salt, or to taste
    • 1 (8 ounce) can tomato sauce
    • 1 cup heavy cream
    • 1/4 cup chopped fresh cilantro

    • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

    • Preheat a grill for high heat.
    • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. (I just cooked mine in a pan and it turned out great).

    • Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving 
    • platter, and garnish with fresh cilantro.

    *If you don't like spicy leave out the jalapeño and only put a little pit of cayenne pepper.
    And don't forget to serve it over rice! 

    And you can't have Indian food without naan so here is the recipe I used.

    makes 12

  • 3 1/2 cups flour
  • cup whole wheat flour
  • teaspoon salt
  • teaspoon baking powder
  • teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • cup milk
  • cup sour cream (or plain yogurt)
  • 1/4 cup garlic, finely chopped (optional)
  • Mix together flour, baking powder,salt, cumin and corriander in a large mixing bowl.
  • Stir in the milk and sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
  • Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
  •  Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
  •  Take the dough out and cut it into 12 equal pieces.
  •  Form each into a ball and press the balls flat into round discs.
  •  Heat a large non-stick frying pan or griddle on medium heat.
  •  Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
  •  Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots appear.
  • Serve hot.

  • Okay I might need to make this again for dinner. (I already made it twice last week.)

  • I have posted a lot of food recipes lately, but I promise I'm working on a craft project. It just will take me about a million hours to complete. I'll post a sneak peak soon, but for now I'll give you a hint. It involves about 30 skeins of yarn.
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