Thursday, July 16, 2009
One of my favorite blogs, and one of the more popular, is the Pioneer Woman.
A friend of mine was coming up to visit for a weekend. I hadn't seen her in a couple of years and I wanted to prepare something different. She's an ardent follower of my blog, and used to come eat with me all the time when we worked together years ago. And this girl loves to eat. (And weighs about 100 pounds, dammit)
As I was reading the post on the Pioneer Woman, I came across a recipe for Tikka Masala. I'd never made it before, but reading and re-reading the ingredients it sounded delicious. So I decided to use that as a source for making it myself.
Absolutely fantastic. That's all I can say. This stuff ROCKS!
2 - 4 chicken breasts
1/2 cup thick plain yogurt. I use Greek yogurt made by Fage (pronounced fay-yeah)
1 1/2 cups heavy cream
3 tablespoons butter
28 oz can of diced tomatoes
1 yellow or sweet onion
3 cloves garlic, finely minced
1 tablespoon minced fresh garlic
1 tablespoon cumin
1 tablespoon ground coriander
3 tablespoons garam masala spice mix
1 cup Basmati Rice
2 tablespoons turmeric
1 cup frozen peas, optional
Preparations and Method:
Season chicken with salt, pepper, ground coriander and cumin on both sides. Press seasonings into the chicken. Brush both sides liberally with the yogurt.
Place into grilling pan and broil in oven until chicken is done and yogurt slightly blackened. About 10 minutes per side. (Note I used rather thick breasts, and next time I think I'll use thinner ones, both for broiling convenience and time, and also I think smaller pieces in the finished Masala would be better)
In a skillet, melt 2 tablespoons butter over medium heat, and saute diced onions until they become transluscent and soften. Peel, mince and add garlic to onions and continue to saute. Add about 1 tablespoons minced fresh ginger. Add one tablespoon salt.
Meanwhile in a saucepan, bring 2 cups water to boil, quickly add Turmeric, 1 tablespoon butter and rice, immediately turn to low, cover and cook for 20 minutes. Remove from heat, uncover and fluff with fork when ready to serve. (If you like, add a cup of frozen peas to the rice after you remove from heat. They will heat up and cook in the rice as it sits)
Add 3 tablespoons Garam Masala spice to the pan. Add can of tomatoes and stir. Add a tablespoon of sugar and let cook for 5 minutes. Add 1/2 teaspoon cayenne pepper (more if you like a little more heat).
Chop broiled chicken into 1 inch pieces and add to pan. Add 4 tablespoons chopped cilantro.
Add 1/2 cups heavy cream and stir in.
Let cook for 5 more minutes, stirring occasionally, and serve immediately over cooked basmati rice and turmeric.
Garnish with chopped cilantro.
Serve with Garlic grilled Naan bread on the side.
Lastly, this dish is so delicious, your dinner guests may break out into dance, you never know.