If you could choose 1 cuisine to eat every day for the rest of your life what would you choose and why?? For me Id go with Indian. I love everything about the many different spices included in each dish and I don’t think Ive eaten any form of Indian food I didn’t care for. My favorite Indian dish next to Goat vindaloo would be Tikka masala. Chicken is the common protein used in this dish but I also enjoy using tofu when I’m going vegetarian.
Tikka masala is the way to go if your ever trying to cook an international dish at home. I can guarantee you 99.9% of the time everyone, including the kids will enjoy it. This recipe is not spicy at all. If your a spicy lover like myself, add as much chili or cayenne powder as you wish to get it to your heat level.
I’ll shut up so you can go make this. Right now!
Tikka Masala: Gluten Free/Vegetarian (substitute tofu)
Yield: 2 People
Mise en Place:
-1 Package Chicken Thighs, bone and skin removed, cut into cubes
-6 Tablespoons Tikka paste (see recipe below)
-1/2 Cup Plain Yogurt
-1 Tablespoon Oil
-1 Onion, Small Dice
-1 Garlic Glove, Crushed
-1 Jalapeno, seeded and small dice
-1 Inch Piece Ginger root, grated
-1 Tablespoon Tomato Paste
-1 Cup Water
-1 Tablespoon Lemon Juice
-Naan Bread, to serve with (optional)
-1 Cup Jasmine or Basmati Rice, cooked
Method of Prep:
-Mix 3 tablespoons of the Tikka Paste and 4 tablespoons of the yogurt into a bowl. Add chicken and let marinate for 30 minutes.
-Heat the oil in a pan and sauté the onion, garlic, jalapeno and ginger for 5 minutes over medium heat. Add the remaining tikka paste and cook for 2 minutes. Stir in the tomato paste and water, bring to a boil and simmer for 15 minutes.
-Once chicken has sat for 30 minutes in the yogurt, heat up a large pan on high heat. Add some oil and cook the chicken and season with a little bit of salt until done, approximately 10 minutes. Stir often.
-Blend the tikka sauce in a blender or food processor until smooth. Return sauce to the pan.
-Add the remaining yogurt and lemon juice to the pan. Add cooked chicken. Let simmer on medium heat for another 15 minutes. Taste and adjust seasoning or spices if needed.
-Serve over rice with a side of nan bread. Garnish with cilantro.
*Note: If sauce becomes to thick in the last step, add some more yogurt to it to thin it out.
Tikka Paste: Gluten Free/Vegan/Dairy Free
Recipe Credit: Best Ever Indian Cookbook
Yield: 2 Cups
Mise en Place:
-2 Tablespoons Ground Coriander
-2 Tablespoons Ground Cumin
-1 ½ Tablespoons Garlic Powder
-2 Tablespoons Paprika
-1 Tablespoon Garam Masala
-1 Tablespoon Ground Ginger
-2 Teaspoons Chili powder
-1/2 Teaspoon Ground Turmeric
-1/4 Teaspoon Salt
-1 Teaspoon Lemon Juice
-2/3 Cup White Wine Vinegar
-2/3 Cup Vegetable Oil
Method of Prep:
–Place all spices and salt in a bowl and mix well.
-Add lemon juice, vinegar and 2 tablespoons of water and mix to form a thin paste.
-Heat the oil in a large pan and stir fry the paste over medium heat for 10 minutes until all the water has been absorbed. When the oil rises to the surface, the paste is cooked. Allow to cool at room temperature before placing in air tight jars. (The sauce is going to look broken and gross but I promise you there is nothing wrong with it.)
-If you’re looking for a more Indian look and taste to your rice, add in 2 cardamom pods to the rice while its cooking. When the rice is fully cooked, sprinkle in 2 dashes of turmeric to give your rice the yellow color. 🙂