my family loves LOVES indian food. we go out to eat together as often as we can and end up at indian places. so i tried a whirl at making home made masala (my favorite)
i'm reading a book that has recipes at the end of each chapter. at the end of the last chapter i read it had chicken tiki masala and so i thought i'd give it a try. its REALLY QUITE EASY. and it tastes unbelievable. (i even made that yogurt cucumber stuff to tone down some of the spice but i like my masala pretty mild) here is the recipe for both and you need to make it.
what you'll need to make the chicken:
1 C plain yogurt
2 Tbl. lemon juice
2 t. cumin
2 t. cayenne pepper (1 teaspoon for a more mild flavor, i went with the one teaspoon)
2 t. black pepper
1 t. cinnamon
1 t. salt
1 t. ground ginger or 1/2 piece of ginger root (i just used the powder i had on hand)
1 1/2 pounds boneless chicken breasts or thighs cut into bite size pieces (i used the thighs since they are more tender meat, totally worth a visit to the meat department)
After combining all the ingredients above into a ziploc gallon bag seal it and knead the mixture together by hand.
Allow the chicken to marinate at least one hour in the refrigerator (it can also marinate all day or overnight if you need it to)
After marinating, remove the chicken from the bag and grill or broil the chicken until it is cooked through (i broiled it for about 10 minutes or so)
Marinade will be thick and will COOK OFF, you do NOT need to save the drippings.
what you'll need for the sauce:
1 T. butter or margarine
2 garlic cloves minced
1 jalepeno minced (i left that out since it adds more kick, and the cayenne is enough by itself but if you have spicy eaters, throw it in)
2 tsp. ground coriander
1 tsp. cumin
1 tsp. paprika
1 t. garam masala (optional, but i found it at target and LOVED the flavor it added)
1/2 tsp. salt
1 (8ounce) can of tomato sauce
1 C. whipping cream
basmati rice cooked
cilantro for garnish (left that out but didn't need it)
Melt the butter in a large skillet, add garlic and jalepeno (if you choose to keep the jalepeno, again, i didn't)
cook for 1 minute.
Add the coriander, cumin, paprika, garam masala, and salt. Add the tomato sauce and cover the skillet.
Simmer for 15 minutes stirring occasionally.
Add the cream slowly at a lower temperature, and simmer until the sauce thickens (about 5 minutes or so)
taste the sauce and see if you want to add a little more kick, i threw in some chili powder and the paprika since i forgot it originally.
Add the cooked chicken pieces to the sauce simmer an additional 5 minutes
serve over basmati rice
serves 6 (i'd double it since it's delicious.) (in our house it served brandon twice and me once with one more leftover so about 4 servings with big boy eaters.)
i hope you love this recipe as much as i do! it tastes even better than india palace on center street.
oh the yogurt thing:
this is for 3 people but if the boys like spice i wouldnt worry about doubling it
1 C. plain yogurt
1 tsp. lemon juice
1/8 tsp. pepper
1/4 tsp. red chili powder
1/4 tsp. garam masala
salt to taste
1/2 a cucumber chopped up finely.
mix!
