Wednesday, October 1, 2014
Chicken Tikki Masala
Years ago, Jim and I use to eat in Indian restaurants quite a bit. There are not many of note around here so it's been years since we've been. I use to make Tikki Masala every once in a while, but, again, it's been years since I've made it.
If you're wanting to venture into Indian cooking, this is probably the easiest recipe I ever made. It's a creamy tomato sauce and this one includes peas. I served it over rice (traditional) and with that grilled cauliflower (see 9-26-14 post). Since there were just the two of us, I cut the recipe in half and there was still some leftover (P.S. It freezes beautifully.)
CHICKEN TIKKI MASALA (4-6 servings)
2 Tbsp vegetable oil
6 tsp minced garlic
one 1 1/2" piece fresh ginger, peeled and minced
1 jalapeno, seeded and minced
1 shallot, minced
1 tsp garam masala
1/2 tsp sweet smoked paprika
2 cans (14.5 oz) fire-roasted tomatoes
2/3 cup heavy cream
1 1/2 lbs boneless, skinless chicken breasts, cut into 1" cubes
1 bag (10 oz) frozen peas, thawed
3 cups cooked basmati or jasmine rice
In a large saucepan, heat the oil over medium-high heat. Add the garlic, ginger, jalapeno, and shallot and cook, stirring often, 3 minutes. Stir in the spices and cook 30 seconds. Stir in the tomatoes, scraping up any browned bits.
Transfers the sauce to a blender and puree. Return sauce to the pan, stir in the cream, season with S&P and bring to a boil. Add the chicken, reduce the heat to medium-low and simmer until cooked through, about 15 minutes. Stir in the peas, simmer 5 minutes.
Divide the rice among bowls and top with the chicken and sauce.
Recipe Source: EveryDay with Rachel Ray magazine, October 2014, p. 94