I kind of don't know where to start this post. This would be a good place. I came across Alosha's blog one day, before I had subscribed to Cook's Illustrated online. I was googling "Cooks Illustrated" + "Potato Salad" and boy, I got an earful about ATK and their PR department! Kind of disappointing, actually.Now, I'm sure I don't have to worry about the ATK cops lurking behind one of my 12 unique visitors. I have to admit, a good part of this recipe was 'inspired' by the cooks illustrated recipe that I've used several times, but it is by no means an exact replica. Lucky for me, no one reads this blog! Woot! :*(
*Chicken Tikka Masala*
Chicken Marinade:
1 1/2 tsp salt
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne
3/4 cup yogurt
2 tbsp lemon juice
1 tbsp garlic (3 or 4 cloves)
1 tbsp ginger
4-6 chicken breasts or better yet, thighs
Masala Sauce:
1 large onion
1 tbsp garlic
1 tbsp ginger
1 jalapeno (seeds and ribs in if you like it with a bit of a kick)
1 tbsp tomato paste
1 tbsp garam masala
1 28oz can crushed tomatoes
1 tbsp sugar
3/4 cup heavy cream
handful of cilantro
For the marinade: Sprinkle the chicken with the spices and let them mellow for a few miniutes. In a plastic bag, combine the yogurt, ginger, garlic and lemon juice. Put the chicken in the bag and put it in the fridge for an hour to marinate.
For the sauce: cook the onions on medium heat for 10 minutes or so, or until they are just browned. Salt and pepper those puppies to deepen the flavor. Dump in your garlic, ginger, jalapeno, tomato pasta and garam masala. Let those mellow over the heat for 3 minutes or so, then add in your crushed tomatoes and sugar. Cover and simmer.
Now, start your chicken. You can either grill it on a grill pan or BBQ or broil it if the mood strikes. I prefer grill pan, but it does leave quite the mess. Anyway, take your chicken out of the marinade and cook it however strikes your fancy.
Just before the chicken is done, add in the cream to the sauce and bring it up to a simmer. When it is just there, take it off the heat and adjust your seasonings.
When the chicken is done, cut it up into bite size pieces and put it into the sauce. Serve over rice. Not too difficult, right?
Chicken Marinade:
1 1/2 tsp salt
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne
3/4 cup yogurt
2 tbsp lemon juice
1 tbsp garlic (3 or 4 cloves)
1 tbsp ginger
4-6 chicken breasts or better yet, thighs
Masala Sauce:
1 large onion
1 tbsp garlic
1 tbsp ginger
1 jalapeno (seeds and ribs in if you like it with a bit of a kick)
1 tbsp tomato paste
1 tbsp garam masala
1 28oz can crushed tomatoes
1 tbsp sugar
3/4 cup heavy cream
handful of cilantro
For the marinade: Sprinkle the chicken with the spices and let them mellow for a few miniutes. In a plastic bag, combine the yogurt, ginger, garlic and lemon juice. Put the chicken in the bag and put it in the fridge for an hour to marinate.
For the sauce: cook the onions on medium heat for 10 minutes or so, or until they are just browned. Salt and pepper those puppies to deepen the flavor. Dump in your garlic, ginger, jalapeno, tomato pasta and garam masala. Let those mellow over the heat for 3 minutes or so, then add in your crushed tomatoes and sugar. Cover and simmer.
Now, start your chicken. You can either grill it on a grill pan or BBQ or broil it if the mood strikes. I prefer grill pan, but it does leave quite the mess. Anyway, take your chicken out of the marinade and cook it however strikes your fancy.
Just before the chicken is done, add in the cream to the sauce and bring it up to a simmer. When it is just there, take it off the heat and adjust your seasonings.
When the chicken is done, cut it up into bite size pieces and put it into the sauce. Serve over rice. Not too difficult, right?
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