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Monday, January 7, 2013

Chicken Tikka Masala

It may sound crazy but this is my go-to meal when I don't know what to make for dinner. I always try to keep the ingredients on hand so that when I am stumped on an idea for dinner I can fall back on this. It is both of my boys (ages 3 and 5) favorite meal and if I gave them the option they would eat it pretty much every day. I can always count on them eating at least two helpings.

Although this meal is delicious it isn't very heavy on vegetables so I like to cut up cucumber and carrot sticks and serve them on the side with homemade hummus.

One nice thing about this dish is that you can vary the amount of spiciness by adding or subtracting the amount of cayenne pepper and la jiao you use. For me the quantities listed are just perfect. Just a bit spicy without being so spicy the kids won't eat it. But I know for my husband, he would like it just a bit spicier.

I used to make homemade nan bread to serve with this until I discovered that there was a Indian flatbread in the freezer section of my local Carrefour. Now a days I just keep some of that in the freezer so I can whip this meal quickly.

2 chicken breasts cut into strips
1 cup plain yogurt (I just use two 100ml containers of plain yogurt)
1 tbsp (15ml). lemon juice
2 tsp cumin
1 tsp cinnamon
1/4 tsp black pepper
1 tbsp minced ginger
1 tsp salt
1/4 tsp cayenne pepper (depends on your spiciness preference- can add more, but I think its plenty spicy without being too hot for the kids)
1 t. paprika

2 T. butter
2 clove minced garlic
1 hot pepper (la jiao) diced
2 t. cumin
2 t. paprika
1 t. salt
8 oz tomato paste I just use one can of the Chinese tomato paste
1/2- 1 cup of extra water and a little sugar (1/2 tsp) to cut the acidity)
1 c. cream (or one 200- 250g container)
¼ c. chopped cilantro

In a small bowl add ginger and lemon juice.

Add spices and salt.
Add yogurt.
Dice up chicken (I prefer to cut it up into really small pieces for my little kids but you can go bigger if you would like.
Add chicken to marinade.
Set aside for 1 hr.
Next add butter to skillet or wok.
Add hot pepper,
and garlic and saute for 1 minute.
Add salt, cumin and paprika and fry for 1 more minute.

Add tomato paste.
Add one canful of water. Add sugar (not shown)
Stir until smooth.
Add cream.
Stir until smooth.
Add chicken mixture.

Cook for 10 minutes until chicken is thoroughly cooked and sauce has thickened slightly.  Stir occasionally so the bottom does not scorch.

Garnish with 1/4 cup of chopped cilantro(coriander).
Serve over rice with nan bread or chapti bread.
This is what the Indian flat bread I buy looks like.
Add oil to a saucepan and heat over medium heat.
Cook until golden on the first side and then flip.
Cook until the other side is done.

Cut into triangles and eat with the sauce and rice.

1 comment:

  1. Hi Heather! I'm a big fan of your cinnamon rolls, and I came across your blog online. Just made this recipe, and I'm in love! I like that the recipe uses exactly what I can find in Shanghai. Thanks for sharing!


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