On occasion I do actually post things that aren’t baked (or desserts). This week for dinner I decided to take a crack at making myself some Indian food. But, I made Chicken Tikka Masala, which an Indian friend told me really is British food. Nonetheless, I really enjoyed making it, and eating it. Alongside I made some curried cauliflower, and I had palak paneer and naan from Trader Joes. All in all a full quasi-Indian feast.
For the chicken I used a marinade from Mike’s Table. I thought it was excellent, even by itself it made for a very moist, flavorful chicken thigh. After that I made a sauce based on that from All Recipes, I made a fair number of changes to it though. Finally, I made this curried cauliflower from epicurious, which I thought was only so-so. The flavors weren’t as strong as I was expecting, and some of it burnt, if I were to do it again I might cook it at a slightly lower temperature.
Chicken Tikka Masala
Makes 4 servings
For Marinade:1 ½ - 2 lbs chicken thighs, skinned, deboned, with excess fat removed
For Sauce:1 clove garlic, minced
1. Place the chicken, ginger, garlic, and salt in a bowl. Rub the chicken with the mix, trying to get even coverage.
2. In a separate bowl whisk together the yogurt, chili powder, and 1 T of the oil.
3. Toss the chicken with the yogurt mixture. Mix in the rest of the oil.
4. Seal the chicken and marinade in an airtight container, refrigerate for at least an hour, or over night.
5. Spread the chicken with the marinade in a roasting pan, and place under a broiler at 450. Broil for about 20 minutes, or until cooked through but moist.
6. Meanwhile, make the sauce. Melt the butter in a medium saucepan over medium heat. Add the garlic, jalapeno, cardamom pods, and coriander seeds. Saute for a minute.
7. Add the cumin, paprika, some salt, the tomatoes, and the yogurt.
8. Use an immersion (stick) blender to puree the sauce, if you don’t have one you can pour the sauce into a regular blender, just be careful, because it’s hot. You might remove the cardamom pods before this, but I didn’t, and they stayed pretty much intact.
9. Cook the sauce until heated through. Chop the chicken into bite sized pieces. Add the chopped chicken to the sauce and cook for five minutes.
10. Serve immediately over basmati rice
Curried Cauliflower12 cups cauliflower florets (from about 4 pounds cauliflower)
1. Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower.
2. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt.
3. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
4. Roast vegetables until tender, stirring occasionally, about 35 minutes.