Saturday, June 20, 2009

Indian Food!

Several people have asked for my Chicken Tikka Masala recipe, so here it is. It's one of my favorite foods ever! I'm also throwing in my recipe for Gobi Alu (Potato and Cauliflower). Enjoy! (Hint: You can buy most of these spices in the average grocery store, but they are a lot less expensive at an Indian grocery store. I have started buying other spices there as well, because the value is incredible. It's even better than Costco or Sam's Club, in most cases.

Chicken Tikka Masala

Adapted from a recipe from recipe by Hey Jude

1 c plain yogurt
2 T lemon juice
2 t ground cumin
½ t ground red pepper (or more if you like it spicy, up to 2 t)
2 t fresh ground black pepper
1 t cinnamon
1 t salt
1 piece gingerroot, minced (½ inch long. I grate mine. Many grocery stores have minced or grated ginger available in a jar in the produce department.)
1 ½ lb boneless skinless chicken breasts, cut into 1 inch cubes (thawed. I use chicken breast tenders for easy cooking, as you can do this without cutting them at all.)

1 T unsalted butter
2 garlic cloves, minced (you can use the jarred minced garlic available in the produce section)
1 jalapeno chile minced (if you don’t want it to be too hot, remove the seeds and the membranes. I double this recipe and use 1 jalapeno for the entire dish)
2 t ground coriander
1 t ground cumin
1 t paprika
1 t garam masala (you can get this at any Indian food store)
½ t salt
1 - 8 ounce can tomato sauce
1 cup whipping cream (You can use half and half, whole milk or a fat free cream)
¼ c chopped fresh cilantro (you don’t have to use this if you don’t like it or if you don’t have it)

For marinade, combine all ingredients (except chicken) in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour. Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.

For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala, and salt. Stir in tomato sauce, simmer 15 minutes. Stir in cream and simmer until sauce thickens, about 5 minutes.

Meanwhile, heat grill to medium-high heat (or heat broiler, I use the broiler.) Remove chicken from refrigerator and thread chickn onto skewers; discard marinade. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.

Remove chicken from skewers and add to sauce. Simmer 5 minutes. Sprinkle with chopped cilantro.

Serve with basmati rice, naan, or pita bread. (I serve this with our regular rice, jasmine rice, and it is very good. Trader Joe’s sells frozen naan, an Indian flat bread, that tastes pretty good. My favorite part of eating this is dipping the naan in the sauce.)

Gobi Alu

Adapted from recipe by Zeke Koch on

1 head cauliflower (flowerets cut into 1/2 inch pieces)
2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
1 tablespoon vegetable oil
1/2 teaspoon fenugreek seeds
1 teaspoon fennel seed
1 teaspoon whole cumin seed
1-2 dried hot red chili pepper
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon garam masala

1. Heat the oil in a large 12 to 14 inch skillet.
2. When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
3. Stir once and add the cauliflower and potatoes.
4. Stir lightly until coated with spices and oil.
5. Turn heat down to medium.
6. Add turmeric, ground coriander, salt and pepper.
7. Sauté for 8–10 minutes.
8. Add 1/2 cup water and cover immediately.
9. Turn heat very low and steam vegetables for 7-10 minutes (until tender).

10. Turn heat up to medium-low and vent lid (don't remove, but allow some steam to escape). Cook until the liquid is combined with vegetables. 11. Sprinkle the garam masala over the vegetables, stir once and serve.