Tuesday, November 25, 2008

A Taste of India

I finally made Chicken Tikka Masala! I used this recipe with a few modifcations. I eliminated the jalapeno pepper and I couldn't find garam masala at the store so I skipped that too. My kids still found it too spicy (should have reduced the amount of Cayanne pepper) but the adults thought it was great! A real stretch for my parents who don't really like this kind of food. They both had second helpings! Wes has tasted his fair share of this dish (after living in Toronto for two years) and he really liked it. He even sported his turban for the occasion!

I took the opportunity to turn it into an educational experience for my kids. We pulled out the globe and found the country of India. I explained how this dish was actually created as an attempt to make Indian food more palatable to the British. And we talked about the several different spices and flavors that were used - and I had the kids smell each one. They got a kick out of it but didn't really enjoy the food. What was I thinking? 2 teaspoons Cayanne pepper? I should have known better!


MollyE said...

Indian food is my favorite! That is a lot of pepper, but it looks good. I'm sure Jeremy will love it and the kids never eat my cooking anyway! Thanks for the post.

The Harrises said...

WEIRD! We had Chicken Tikka Masala last night for dinner. We should have eaten together. This resident wife in Hershey, who is Indian, gave me her mom's recipe. I really like it if you wanted to compare. I even put the jalapeño in (without the seeds of course) and it tastes fine.
Chicken Tikka Masala

1 C. yogurt
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeño pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. heavy cream
¼ c. fresh cilantro, chopped

1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeño for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

Jennette said...

Fabulous!! It's one of my favorite dishes, and I'm so glad to hear that it was a success at your house.

Anna said...

Can't wait to give it a try!

Challey said...

That sounds so yummy! I made curry last week. It took forever to make, but it was so tasty. I put the recipe on the less meat blog. I found garam masala at Harmon's. I will have to try your chicken recipe. And, you just happened to have a giant turbin laying around? Hilarious.