Tuesday, September 27, 2011

Chicken Tikka Masala

 So many posts lately! I should slow down, since there are indeed bills to pay. But I have an addiction to recipes, new and old. Tonight's blog features one of the first dishes I made with my boyfriend (also one of the first complicated dishes I tried. I use "complicated" as an antonym to "easy," as in Easy Mac.)

It was definitely interesting to see how much more comfortable I was in the kitchen. The dish turned out well the first time, but I think confidence and ease are great attributes in the kitchen (nowhere else, though. Shaky cowards unite!)

I couldn't find any garam masala at the store, so I began with making a substitute out of cumin, paprika, cayenne pepper, crumbled bay leaves, cinnamon, and ground cloves--garnered from a useful Yahoo! Answer. My friend Andrew suggests adding freshly ground coriander next time and favoring it above the other ingredients.

For the marinade, I used yogurt, the garam masala substitute, lemon juice, a teaspoon of salt, ground cumin, cayenne pepper, freshly ground black pepper, and minced ginger. I took three boneless skinless chicken breast halves, cut them into bite-size pieces, and stirred them into the marinade. Then I covered and refrigerated the bowl for two hours.

Once the chicken was ready, I threaded it into four long wooden skewers. Using my new stovetop grill pan, I heated it in high and drizzled olive oil onto the pan. I situated the skewers on the pan and let the chicken cook for about five to seven minutes on each side--it's done when the juices run clear.

For the sauce, I melted butter over medium heat in a heavy skillet. Then I added garlic and chopped fresh jalapeno. I sauteed these for a minute, then added three teaspoons of the garam masala substitute, cumin, and paprika and stirred the mixture to combine the seasonings. 

Next I added tomato sauce and coconut milk. I heated the sauce through, then reduced the heat to low and let it simmer for twenty minutes, stirring occasionally.

After twenty minutes, the sauce had begun to thicken and I unthreaded the chicken from the skewers, stirring them into the sauce to coat. I let it simmer for ten more minutes.

Finally I served the chicken and sauce on a bed of rice, then I garnished it all with chopped cilantro. Wonderfully spicy and tasty. Enjoy!

Chicken Tikka Masala (adapated from Allrecipes)

For the marinade:
1 cup yogurt
1 tablespoon lemon juice
1 teaspoon garam masala substitute
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced ginger
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into bite-size pieces

For the sauce:
1 15-oz can of tomato sauce

1 3/4 cup of coconut milk
1 fresh jalapeno, chopped
3 cloves garlic
1 tablespoon butter
3 teaspoons garam masala substitute
2 teaspoons ground cumin
2 teaspoons paprika

Garam masala substitute:
1/2 teaspoon cumin
1.2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/8 teaspoon ground cloves

No comments:

Post a Comment