Chicken Tikka Masala
Marinade:
• 1 cup plain yogurt • 1 tablespoon lemon juice, from 1 lemon • 1 teaspoon ground cumin • 1 teaspoon ground cinnamon • 1 teaspoon cayenne pepper • 2 teaspoons freshly ground black pepper • 1 tablespoon minced fresh ginger • 1 teaspoon salt, or to taste • 3 boneless skinless chicken breasts, cut into bite-size piecesSauce:
• 4 long skewers • 1 tablespoon butter • 2 cloves garlic, minced • 1/2 jalapeno pepper, finely chopped • 2 teaspoon ground cumin • 2 teaspoons paprika • 1 teaspoons salt, or to taste • 1 teaspoon garam masala • 1 (8 ounce) can tomato sauce • 1 cup heavy cream • 1/4 cup chopped fresh cilantroDirections:
1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 4 hours or overnight. 2. Preheat a grill for high heat. 3. In a large heavy skillet over medium heat melt butter. Saute garlic and jalapeno for 1 minute. Stir in cumin, paprika, salt, and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. 5. Add grilled chicken to the sauce mixture and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with garlic naan. Yields: 4 servings Note: This makes a medium spice chicken tikka masala. If you like it spicy, add an extra teaspoon of cayenne pepper and the whole jalapeno pepper.Naan
Ingredients:
• 1 (.25 ounce) package active dry yeast • 1 cup warm water (110 degrees) • 1/4 cup white sugar plus 1 tablespoon • 3 tablespoons warm milk (110 degrees) • 1 egg, beaten, room temperature • 2 teaspoons salt • 3 1/2 to 4 cups bread flour • 2 tablespoons minced garlic • 1/4 cup butter, meltedDirections:
1. In the bowl of a stand mixer combine the water, yeast, and 1 tablespoon of sugar; let rest 10 minutes until foamy. 2. Add remaining sugar, milk, egg, salt, and enough flour to make a soft dough. Mix with the dough hook on medium-low until thoroughly combined and smooth, about 8-10 minutes. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about 1 hour. 3. Punch down dough and knead in garlic until combined. Pinch off small handfuls of dough, about the size of a golf ball. Roll into balls, and place on a rimmed baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 4. Preheat grill to high heat and lightly oil grate. Roll one ball of dough out into a thin circle. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepare. Serve warm. Yields: 14 servingsAfter we ate, we watched The Bucket List. Now, I know what you're thinking...what does The Bucket List have to do with India? Well, they go there in the movie, duh. Haha, originally we were going to watch The Jungle Book (which was much more applicable), but I couldn't find it ANYWHERE, so we settled on The Bucket List (wish that Blockbuster was still a thing, because I bet they would've had it for me).
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