I really love cooking new dishes, especially ones that come from all over the world. I'm usually not quite sure how authentic the recipe is, but I'm always willing to give it a shot. Tikka masala is something I've only ever eaten at an Indian restaurant, so that's all I have to compare this version to. I saw this recipe and was saving this meal for a cool day. I felt like the creaminess and spice would make this dish perfect for when the weather began to change. Even though this is not my traditional 'comfort' food, there's something about it that feels comforting to me...
This recipe will serve about four people. You definitely want to serve it with some Basmati rice. I always like to add some frozen peas to my Basmati rice after it's done cooking/before I fluff it. You could also serve some naan bread with this dish to help collect all the extra sauce. Below is my adapted version.
Chicken tikka masala
about 1.25 to 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plain yogurt, preferably full-fat
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
good pinch of salt
1 tablespoon fresh grated ginger
3 cloves garlic, minced
1 pat of butter
1/4 cup minced white onion
8 oz. can of tomato sauce
3/4 cup half and half (or cream)
fresh cilantro, for garnish
Basmati rice, for serving
In a large bowl, combine the chicken with the yogurt, cumin, cinnamon, cayenne, paprika, salt, ginger, and garlic. Cover with plastic wrap and let marinade in the refrigerator for at least one hour, up to overnight.
In a saucepan, heat the butter over medium heat. When hot, add the chicken and onion. Cook, stirring occasionally, until the chicken is cooked through. Lower the heat. Add the tomato sauce and half and half/cream. Stir well and and let the sauce come to a boil. Reduce to simmer and cook for about 10 minutes, until the sauce is slightly thickened.
Serve immediately with rice and top with cilantro.
What was I cooking one year ago?: Spanish rice
Two years ago?: carrot-zucchini-ginger muffins and Moroccan stewed chicken