Chicken Tikka Masala
2 tbsp ghee, veg oil, or peanut oil
1 large garlic clove, finely chopped
1 fresh chile, seeded and chopped (I substitute crushed red pepper flakes, to taste)
2 tsp ground cumin
2 tsp ground paprika
1/2 tsp salt
pepper
14 oz/400 g canned chopped tomatoes
1 1/4 cups heavy cream (don’t substitute with yogurt, it curdles)
8 cooked tandoori chicken pieces (I use tofu that has been marinated in the spices of tandoori chicken and also a vegetable, usually cauliflower)
salt and pepper
fresh chopped cilantro to garnish
cooked basmati rice to serve
To make the tikka masala, melt the ghee in a large skillet with a lid over medium heat. Add the garlic and chile and stir-fry for 1 minute. Stir in the cumin, paprika, and salt and pepper to taste and continue stirring for about 30 seconds.
Stir the tomatoes and cream into the skillet. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently, until it reduces and thickens.
Meanwhile, remove all the bones and any skin from the tandoori chicken pieces, then cut the meat into bite size pieces. (Or else have your tofu already cut up and marinating and your cauliflower or whatever cut up and ready to go.)
Adjust the seasoning of the sauce, if necessary. Add the chicken pieces to the skillet, cover, and let simmer for 3-5 minutes, until the chicken is heated though (or your vegetable is cooked and soft). Garnish with cilantro and serve with basmati rice. (I add extra seasoning you would find in the tandoori chicken since the tofu doesn’t get coated in it like the chicken would be. I add about 1/2 tsp of each of the following: ginger paste or ginger powder, chili powder, ground coriander, extra ground cumin, garam masala, and ground turmeric.)
If you ask me its so yummy with the tofu and cauliflower and so much easier, but here is the recipe for Tandoori Chicken, should you like.
Tandoori Chicken
4 chicken pieces, about 8 oz each, skinned
juice of 1/2 lemon
1/2 tsp salt, or to taste
1/3 cup strained, whole milk plan yogurt or greek style yogurt
3 tbsp heavy cream
1 tbsp chickpea flour
1 tbsp garlic paste
1 tbsp ginger paste
1/2-1 tsp chili powder
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground turmeric
2 tbsp vegetable oil, for brushing
3 tbsp melted butter of olive oil
Make 2-3 small incisions in each chicken piece and place in a large nonmetallic bowl. Rub in the lemon juice and salt, cover, and let marinate in the refrigerator for 20 minutes
Meanwhile, put the yogurt in a separate bowl and add the cream and chickpea flour. Beat with a fork until smooth. Add all the remaining ingredients, except the oil and melted butter, and mix thoroughly. Pour over the chicken and rub in well. Cover and chill in the refrigerator for 4-6 hours, or overnight. Return to room temperature before cooking.
Preheat the broiler to high. Line a broiler pan with foil and brush the rack with oil. Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack, reserving the remaining marinade. Cook the chicken for 4 minutes, then turn over and cook for an additional 4 minutes. Baste the chicken generously with the reserved marinade and cook for an additional 2 minutes on each side.
Brush the chicken with the melted butter and cook for 5-6 minutes, or until charred in patches. Turn over and baste with the remaining marinade. Cook for an additional 5-6 or until charred, tender, and the juices run clear when a skewer is inserted into the thickest part of the meat.
Transfer the chicken to a dish and serve with salad and garnish with lemon, or set aside for use in Chicken Tikka Masala.
Chickpeas in Coconut Milk
generous 1 cup water
10 oz potatoes, cut into 1/2 in cubes
14 oz canned chickpeas drained and well rinsed
generous 1 cup canned coconut milk
1 tsp salt, or to taste
2 tbsp sunflower oil or olive oil
4 large garlic cloves, finely chopped or crushed
2 tsp ground coriander
1/2 tsp ground turmeric
1/2-1 tsp chili powder
juice of 1/2 lemon
Indian bread, to serve or basmati rice
Pour the water into a medium saucepan and add the potatoes. Bring to a boil, then reduce the heat to low and cook, covered, for 6-7 minutes, until the potatoes are al dente. Add the chickpeas and cook, uncovered, for 3-4 minutes, until the potatoes are tender. Add the coconut milk and salt and bring to a slow simmer.
Meanwhile, heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili poweder and cook, stirring, for 25-30 seconds.
Fold the aromatic oil into the chickpea mixture. Stir in the lemon juice and remove from the heat. Serve immediately with Indian bread or basmati rice.
Mixed Lentils with Five-Spice Seasoning
generous 1/2 cup split red lentil (masoor dhal)
generous 1/2 cup skinless split mung beans (mung dhal)
- (I use 1 cup of a dried bean and lentil mix that I buy at costco and its perfect – I find the cook time is longer by an hour + though)
3 3/4 cups water
1 tsp ground turmeric
1 tsp salt, or to taste
1 tbsp lemon juice
2 tbsp sunflower oil or olive oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp nigella seeds
1/4 tsp fennel seeds
4-5 fenugreek seeds
2-3 dried red chiles (red pepper flakes work well)
1 small tomato, seeded and cut into strips , and fresh cilantro sprigs to garnish
Indian bread or basmati rice to serve
(side note: I only found ground fenugreek and I just use a 1/4 tsp of that and it works wonderfully. Also I’ve yet to find Nigella seeds and I’m sure I don’t know what I’m missing, but its still amazing without it)
Mix the lentil and beans together and wash until the water runs clear. Place the water in a saucepan over medium heat, bring to a boil, then add the lentils and beans. Bring to a boil, then reduce the heat slightly. Boil for 5-6 minutes, and when the foam subsides, add the turmeric, reduce the heat to low, cover, and cook for 20 minutes (or an hour). Add the salt and lemon juice and beat the dhal with a wire whisk, adding a little more hot water if the dhal is too thick.
Heat the oil in a small saucepan over medium heat. When hot, but not smoking, add the mustard seeds. As soon as they begin to pop, reduce the heat to low and add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, and dried chiles. Let the spices sizzle until the seeds begin to pop and the chiles have blackened. Pour the contents of the pan over the lentils, scraping off all the residue from the bottom of the pan.
Turn off the heat and keep the pan covered until you are ready to serve. Transfer to a serving dish and garnish with tomato strips and cilantro sprigs. Serve with Indian bread or over basmati rice.
