Chicken Tikka Masala

Chicken Tikka Masala

As always, bold italics are merely suggestions. :)

Serves 4

Ingredients

For Marinade

1 c yogurt

1 TBSP lemon juice

2 TSP ground cumin

1 TSP ground cinnamon (if you have garam masala, use it here...cinnamon was nice, but I think the garam masala gives it a fuller richer experience)

2 TSP cayenne pepper (or less because it may be too spicy for you - it was too spicy for me...I admit it!)

1 TBSP minced fresh ginger

1 TSP salt (or more if you like, but anymore than 1 tsp is overkill, imo)

3 boneless, skinless chicken breasts, cut into bite-size pieces

4 long skewers

For Sauce

1 TBSP butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

1 tsp salt (or more if you like, but again, anymore than 1 tsp is overkill)

1 (8 oz) can tomato sauce

1 c heavy cream

1/4 c chopped fresh cilantro

METHOD

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt. Stir in chicken, cover, then 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.

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

Pakora

I had always loved pakora, but the pakora you get in the US is different than the one in Delhi. I think the stuff here in the US is more punjabi style - the veggies are kind of mushed up and combined with the batter...I prefer more north Indian style where the veggies are not chopped up, but whole actual pieces.

This is the version I prefer...and hope you do as well. Some say it's almost like Japanese tempura, but with an Indian twist. I think every culture has something with batter deep fried veggies. If not, then they should! :)

FYI - this recipe calls for cauliflower and onions, but don't be afraid to use carrots and thinly sliced potatoes as well. This batter works well with almost any vegetable...except celery, turnips and beets. *hurls* Nothing can make those 3 things ever taste good.

Ingredients

• 1 cup chickpea flour
• 1/2 tsp ground coriander
• 1 tsp salt (I prefer seasalt)
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (can be made to 1 TBSP for more kick)
• 1/2 tsp Garam Masala**
  
• 2 cloves garlic, chopped (I tend to use 1/2 tsp garlic powder because the flavor can be spread around throughout the batter a lot better)
• 3/4 c water
• 1 quart oil for frying
• 1/2 a head of cauliflower florets
• 2 onions, cut into rings

METHOD

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

** Garam Masala can be found at your local Asian market in the Indian spices section OR if you are feeling brave enough, you can make your own. I am lazy, so I go out and buy it. :D