Thursday, November 10, 2011

Chicken Tikka Masala














Here's a pretty easy recipe for a quick dinner.  I would have listed it as easy, but according to a Dear Reader, if onion needs chopping, it ain't easy :\

Don't let the list of ingredients scare you -- just pull out every spice in your cabinet and you are all set ;-)

No, seriously, just measure out the spices and drop them all into a bowl.  No "add spice to skillet, stir for 30 seconds, repeat 148 times until you can't remember what you are cooking" here, nosirree Bob!  Start boiling up the water for the rice, by the time you are fluffing up the grains, the chicken is ready to serve.

Garam masala is a combination of many different Indian spices jammed into one convenient jar.  I think every brand of the stuff has its own proprietary combination of aromatic spices.  If you can't find any  garam masala in your local Try-n-Save, substitute by adding an extra 1/2 tsp. of cinnamon along with 1/8 teaspoon of every other spice listed.

Chicken Tikka Masala 
Adapted from: Foodista
Yield:  4 Servings


1 tsp. garam masala
1 tsp. cumin
1 tsp. coriander
1/4 tsp. turmeric
1/8 tsp. cardamon
1/4 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. cayenne pepper
1 Tbl. paprika
1 large onion
2 Tbl. olive oil
2 skinless, boneless chicken breasts (about 1 1/2 lbs.), cut into 1 inch cubes
2 tsp. chopped garlic (bottled okay)
1 tsp. tomato paste
1 tomato chopped
1/2 cup water
1/2 tsp. kosher salt, or to taste
1/2 cup parve yogurt or sour cream
fresh cilantro (for garnish, optional)
cooked rice, enough for your family

In a small bowl mix the first nine ingredients (the dried spices) together. Chop onion. Set both aside.

Heat a large skillet over medium-high heat.  When hot, add olive oil, wait 10 seconds, then add chopped onion.  Saute until onion starts to brown, about 8-10 minutes.
















Add the garlic and spices; stir for another minute.
















 Stir in the tomato paste.  It will fight you a bit, then settle down.














Add the chopped tomato and water. Stir, then bring mixture to a simmer. 

Add the chicken and stir to coat with sauce. Return mixture to simmer, then reduce heat to medium-low.  Continue to simmer, uncovered, until chicken is cooked through and sauce has thickened, about 12 minutes.  Taste and add salt, if needed.














Stir in parve yogurt.














Reduce heat to low and continue to simmer for another 5 minutes.














Divide rice among 4 dinner plates.  Ladle chicken and sauce over rice.  Garnish with chopped fresh cilantro.

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