Fae (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} faemous) wrote,@ 2009-03-11 21:17:00 |
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RECIPE!
So I've mentioned in several places that I make a MEAN Chicken Tikka Misala, and every time I do, people ask me for my recipe! So! Here it is! If you don't know much about ethnic food, this is Indian. And it's fucking delicious.
Chicken Tikka Masala
Serves Four
INGREDIENTS
[Marinade]
1 cup yogurt
1 tbsp lemon juice
2 tsp cumin
1 tsp cinnamon
2 tsp cayenne pepper
2 tsp black pepper
1 tsp ginger
2 tsp salt
3 boneless, skinless chicken breasts, cut into bite-sized pieces
4 long skewers (optional)
[Sauce]
1 tbsp butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
3 tsp cumin
3 tsp paprika
1 tsp salt
2 (8oz) cans tomato sauce
2 cups heavy cream
DIRECTIONS
1.) In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one hour.
2.) Preheat grill to high heat (variation: set oven to broil).
3.) Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side. If you have no skewers, grill on something like a cookie sheet to prevent chicken from falling through (variation: broil in oven, about seven minutes on each side)
4.) Melt butter in a large pot over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and 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. (optional: garnish with fresh cilantro)
SERVE
with basmati rice and naan.
PREP TIME: 30 mins
COOK TIME: 50 mins
READY IN: 2hrs 20mins
This is the recipe I follow. The original recipe I took it from was a bit different, but I tweaked it a bit after making it a few times and finding what worked best. This recipe doubles the sauce from the original recipe because you can never have too much. In fact, tonight we ate this and ran out of sauce, and that's with it doubled! Also, the pointier the end of the jalapeno, the spicier it is, just so you're aware. Don't forget to take out the seeds! If you don't like it too spicy you can put less cayenne pepper into the marinade.
And that's it! I'd love to know what you guys think, if you end up making it, and if you come up with any variations that make it even better! :D
So I've mentioned in several places that I make a MEAN Chicken Tikka Misala, and every time I do, people ask me for my recipe! So! Here it is! If you don't know much about ethnic food, this is Indian. And it's fucking delicious.
Chicken Tikka Masala
Serves Four
INGREDIENTS
[Marinade]
1 cup yogurt
1 tbsp lemon juice
2 tsp cumin
1 tsp cinnamon
2 tsp cayenne pepper
2 tsp black pepper
1 tsp ginger
2 tsp salt
3 boneless, skinless chicken breasts, cut into bite-sized pieces
4 long skewers (optional)
[Sauce]
1 tbsp butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
3 tsp cumin
3 tsp paprika
1 tsp salt
2 (8oz) cans tomato sauce
2 cups heavy cream
DIRECTIONS
1.) In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one hour.
2.) Preheat grill to high heat (variation: set oven to broil).
3.) Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side. If you have no skewers, grill on something like a cookie sheet to prevent chicken from falling through (variation: broil in oven, about seven minutes on each side)
4.) Melt butter in a large pot over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and 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. (optional: garnish with fresh cilantro)
SERVE
with basmati rice and naan.
PREP TIME: 30 mins
COOK TIME: 50 mins
READY IN: 2hrs 20mins
This is the recipe I follow. The original recipe I took it from was a bit different, but I tweaked it a bit after making it a few times and finding what worked best. This recipe doubles the sauce from the original recipe because you can never have too much. In fact, tonight we ate this and ran out of sauce, and that's with it doubled! Also, the pointier the end of the jalapeno, the spicier it is, just so you're aware. Don't forget to take out the seeds! If you don't like it too spicy you can put less cayenne pepper into the marinade.
And that's it! I'd love to know what you guys think, if you end up making it, and if you come up with any variations that make it even better! :D
