Roasted Cauliflower

Cauliflower sometimes doesn't get any respect.  And even though it has never been my favorite thing on the crudite platter, I still eat it.  I guess I have skipped it.  But I don't have hatred towards cauliflower.  I just love the cucumber more.

BUT, lately, we have been eating it a lot.  Two reasons.  Mark Bittman uses a lot of cauliflower and I have made all the recipes in his book (not true).  Also it is in a lot of Indian dishes that I have made.  And I really love it with Indian flavors.

First, in case for some strange reason you have not heard of or tried roasted cauliflower, I am here to tell you...do it.  It tastes like chicken nuggets.  

Second, in case you missed Copper, here he is.  I am not exaggerating to say that I think about how he is the greatest dog in the whole world at least twice a day.  It is not bragging.  It is just true.  I also tell him as often as possible because I read somewhere that it is important for our relationship.

Third, I just wanted to give you some inspiration to use roasted cauliflower.  You can just eat it as a side.  In the photo above I made a spinach/coconut milk soup to dip the cauliflower in.  I put quite a bit of grainy mustard in the soup.

Below, I made a warm salad with roasted cauliflower, chickpeas, zucchini and spinach.  It is seasoned with a very grainy mustard vinaigrette and some Indian spices.  It was really good too.  But I think roasted cauliflower would make a good addition to any salad.

Roasted Cauliflower

1 head of cauliflower, cut into florets

olive oil

salt and pepper

Preheat oven to 425 degrees F.

Toss cauliflower florets in some olive oil and season with salt and pepper.  Spread out in a single layer on a baking sheet.  Roast in the oven until golden brown.

(Servings:  2, Prep time:  5 min., Cook time:  25 min., Difficulty:  Easy)

Roasted Cauliflower, Chickpeas, Spinach and Zucchini Salad

roasted cauliflower, see recipe above

1 onion, diced

1 zucchini, diced

2 14.5 oz. cans of chickpeas, drains and rinsed

½ tsp of cumin

1 tsp of coriander

¼ tsp of turmeric

1.5 tsp of whole grain mustard (with seeds)

1-2 tbsp of white wine vinegar

salt and pepper

olive oil

1 box of baby spinach (5-6 oz)

In a large skillet over medium high heat, sauté onions until translucent (about 5 min.).  Add zucchini and cook until soft (3-5 min.).  Add chickpeas, cumin, coriander, turmeric, salt and pepper and cook until chickpeas are warmed through (3-5 min.).

Make vinaigrette for spinach:  In a large bowl, add mustard, white wine vinegar, salt and pepper.  Whisk to combine and slowly add olive oil until desired balance of vinegar and oil is achieved.  Add to spinach and toss to coat.

Combine everything.  Eat warm or room temp!

(ServingsL  4-6, Prep time:  15 min., Cook time:  25 min., Difficulty:  Easy) 

Printable Version

foodforscot Ratings:

Shanon (taste): 8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Lemony Chicken with Cilantro and Kale

And welcome back to foodforscot's Indian kitchen.

This is a delicious chicken dish.  Packed full of lemon, ginger and cilantro.  I added a bunch of kale and it was wonderful.

Also, have you ever tried brown Basmati rice?  Do.  It is my favorite.  I even prefer it to white rice.  I get mine in the bulk section at Whole Foods, so I don't have a brand to recommend.

NOTE:  With these saucy chicken dishes, bone-in skinless chicken will be most delicious, however, you can really use whatever chicken cut you want.  This time I used boneless, skinless chicken thighs (cut into smallish pieces) and it was still real good.

Lemony Chicken with Cilantro and Kale

by Madhur Jaffrey, “Indian Cooking” with modifications by foodforscot

1 inch piece of fresh ginger, peeled and coarsely chopped

1 cup water

6 tbsp vegetable oil

2 ½ lbs of chicken pieces, skinned (bone in or not)

5 cloves garlic, peeled and very finely chopped

1 bunch of cilantro, very finely chopped

½-1 fresh, hot green chili, very finely chopped

1/4 tsp cayenne pepper

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 tsp kosher salt

2 tbsp lemon juice

1 bunch of kale, roughly chopped

Put the ginger and 4 tbsp water in the container of an electric blender.  Blend until you have a paste

Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat.  When the oil is hot, put in as many chicken pieces as pan will hold in a single layer, and brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Now add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric, and salt. Stir and cook for a minute.

Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 c. water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 15 minutes.

Turn the chicken pieces over and add the kale. Cover again and cook another 10 to 15 minutes or until the chicken is tender and kale has wilted. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.  Serve with Spiced Brown Basmati Rice (recipe below).

(Servings:  6, Prep time;  20 min., Cook time:  40 min., Difficulty:  Easy) 

Spiced Brown Basmati Rice

by Madhur Jaffrey, “Indian Cooking” with modifications by foodforscot

2 cups brown basmati rice

5 cups water

3 tbsp vegetable oil

1 small onion, finely chopped

1/2 fresh, hot green chili, minced

1/2 tsp garlic, minced

1/2 tsp garam masala

1 tsp salt

2 2/3 cups chicken stock

Put the rice in a bowl. Wash it in several changes of water.  Drain.  Pour 5 cups of water over the rice and let it soak for 30 minutes. Let it drain in a strainer for 20 minutes.

Put the oil in a heavy-bottomed pot and set over medium heat. When hot, add the onion and fry, stirring often, until the onion has browned lightly. Add the rice, chili, garlic, garam masala and salt. Stir gently for about 4 minutes. If the rice begins to stick to the bottom of the pan, turn down the heat slightly. Pour in the stock and bring to a boil. Cover with a tight-fitting lid, turn the heat to very low and cook for 25 minutes.


Printable Version


foodforscot Ratings:


Shanon (taste):  9/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Royal Chicken Cooked in Yogurt

I made this twice.  The first time...I was SO confused.  This dish is bone in chicken cooked in yogurt, lots of spices with nuts and golden raisins.  It was back in curling season.  I made it while Scot was at curling.  I put the yogurt in and then I thought my life was over.  It seems like it curdled.  And I was so sad.  But I just forged ahead.  In other words, I finished adding everything and let it simmer on the stove for about 2 hours until Scot got home.  I just couldn't bear to look at it again.

He got home.  I served him his dinner like any house wife would do (at probably 11:30 pm).  Didn't mention my concerns (not that he would EVER notice...he doesn't hold much food judgement, fortunately and unfortunately).  And he loved it.  I guess that is judgement.  He does hold a lot of positive judgement.

So, I googled, "royal chicken does yogurt curdle?"  Because I did what she said.  And it seems like the yogurt separated.  But the thing is...it was still completely delicious and not weird at all.  Especially after the sauce reduces a bit.

After some recovery time, I tried making it again.  Paying special attention to the yogurt curdling step.  Still seemed to curdle. Less bad this time.  It was still totally delicious and deserves to be called royal.  I served it with some Indian spiced roasted potatoes and sautéed kale.  I think I will officially announce that kale is my favorite winter (or non-summer) vegetable.

PS:  The most fun part of eating this is finding the many whole spices as you eat it.  And to not eat them.

Royal Chicken Cooked in Yogurt

by Madhur Jaffrey from Quick and Easy Indian Cooking

1 cup plain yogurt 

1 teaspoon salt 

Freshly ground black pepper 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1/4 teaspoon cayenne pepper, or to taste 

1/4 cup finely chopped fresh cilantro (Chinese parsley, fresh green coriander) 

3-1/2 pounds chicken, cut into serving portions 

1/4 cup vegetable oil 

8 cardamom pods 

6 whole cloves 

2-inch stick cinnamon 

3 bay leaves 

2-1/2 tablespoons blanched, slivered almonds 

2-1/2 tablespoons golden raisins

Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.

Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.

Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.

Note: The large, whole spices, cardamom pods, whole cloves, cinnamon stick, and bay leaves are not meant to be eaten.

(Servings:  4, Prep time:  15 min., Cook time:  1 hr., Difficulty:  Easy)  


Printable Version


foodforscot Ratings:


Shanon (taste):  9/10
Scot (taste):  10/10
Effort: 3/5
Dishwashing Effort:  3/5

Saag Paneer Enchiladas

I forgot to tell you that I am a bad singer.  I don't necessarily sing all that often.  Especially not seriously.  But I have noticed that if I am singing along to a song in the car, I feel like I am pretty good.  Then I turn off the music and continue singing and it is no different than the rest of the America who tries out for American Idol.

I guess the good news is that I have really good hearing.  This allows me to be very aware of how incapable I am of maintaining the intended note.  I have reason to believe that if I learned how to sing, I might have a more promising future.  Promising in the sense that I could sing "Happy Birthday to you" with my chin up.

Oh yeah.  And I am also lyrically challenged.

Also, am I the only one who hates edible arrangements?  Come on.  Like, that idea makes no sense, right?

This is a fun twist on the Saag Paneer, a common dish served at Indian restaurants.  Saag is for a yummy spinach sauce and Paneer is for a fresh cheese.  These enchiladas are stuffed with something similar to Saag Paneer and then topped with a punchy sauce full of cilantro and mint.  I was terrified of this mint sauce, but I did it.  And it was delicious.  If you want to try something fun and different, this is wonderful.

PS:  Scot made this paneer from scratch!  He used this recipe.  We couldn't find it at Whole Foods OR at our Indian grocer (which is weird, I am not convinced it is not there).  It is pretty easy.

Saag Paneer Enchiladas

adapted from Jalapeños and Smita Chandra’s From Bengal to Punjab via homesick texan

for the filling:

1 medium yellow onion


2 cloves garlic


1 tablespoon fresh ginger, grated


2 tablespoons vegetable oil


2 10-ounce packages of frozen spinach, thawed


1 teaspoon ground cumin


1 teaspoon ground cinnamon


1/8 teaspoon ground cloves


1/4 teaspoon cayenne pepper


1 cup plain yogurt or sour cream


1/4 cup buttermilk


1/2 cup half and half


1/2 pound paneer cheese, cut into 1/4-inch cubes



for the sauce:


2 cups cilantro, leaves and stems


1/4 cup mint leaves


1 jalapeño, seeds and stems removed, chopped


1 clove garlic


1 teaspoon fresh ginger, grated


1/2 teaspoon ground cumin


1 tablespoon lemon juice


1/4 cup buttermilk


1 1/2 cups plain yogurt or sour cream


Salt to taste



for the enchiladas:


8-10 flour tortillas or roti


Chopped cilantro for garnish



In a blender or food processor, grind the onion, garlic and ginger. In a skillet, heat up the vegetable oil on medium-low heat and add the onion mixture and cook while stirring for 5 minutes. Add to the skillet the spinach, cumin, cinnamon, clove, cayenne, yogurt and buttermilk. Turn the heat down to low and simmer uncovered for 20 minutes, stirring occasionally. Stir in the half and half and paneer cheese and simmer for 5 more minutes. Taste and adjust seasonings and add salt.



Meanwhile, to make the sauce, in a blender, puree the cilantro, mint, jalapeño, garlic, ginger, cumin, lemon juice and buttermilk until smooth (you will probably have to press down the sides of the blender with a spoon a couple of times to make sure all the herbs are pureed.). Stir the cilantro puree into the yogurt. Add salt to taste.



Preheat the oven to 350. Wrap the tortillas in foil and place in the oven for 10 minutes while the oven is preheating.



Grease a baking dish. Remove the tortillas from the oven and open the foil (be careful as there may be hot steam). Take a tortilla and spoon 1/4 cup of the filling down the center. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas. Cover the tortillas with cilantro-mint sauce and bake uncovered for 5 minutes.



Serve topped with cilantro.

(Servings:  4-6, Prep time: 1 hr, Cook time: 10 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings:


Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  3/5
Dishwashing Effort:  4/5

Hard-Boiled Eggs Masala

Sorry.

I have been away.  But now I am back.  I have learned a lot.

1.   Most places need more electrical outlets.
2.  Copper has no reason to believe that he deserves anything less than the best.
3.  Pennsylvania, Ohio and Indiana take a really long time to drive through.
4.  Hotels think that putting crappy coffee + a crappy coffee maker in your room is an amenity.  Still.
5.  Wave 9 skiers aren't so good at (a) going down hills (b) going up hills (c) stopping (d) not crashing (e) skiing.  Myself included.
6.  People literally think the plane might take off without them.
7.  I got honked at three separate times when I was driving in State College.  Sorry Pennsylvanians!  I will work on my skills.

Remember how I told you how I was cooking non-stop Indian?  Well, I never posted any of the recipes.  Here is one!  I loved the idea of this hard-boiled masala.  And this was so delicious.

Hard-Boiled Eggs Masala

by Madhur Jaffrey

½ teaspoon cayenne pepper

½ teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh lemon juice

¾ teaspoon salt

fresh ground black pepper , to taste

2 tablespoons vegetable oil

½ teaspoon cumin seed

5 tablespoons onions, peeled and finely chopped

1 tablespoon fresh ginger , finely chopped

1 cup canned tomato, chopped

¼ teaspoon sugar

3 -4 tablespoons fresh cilantro

4 hard-boiled eggs, peeled and cut into halves lengthwise

Combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 tablespoon water in small bowl. Mix.  Put oil in medium-sized, nonstick pan and set over medium-high heat. When oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.  Stir and fry till onion turns medium brown.   Add spice paste.  Stir and cook for 15 seconds.   Add tomatoes and sugar and bring to a simmer.  Cover and simmer gently for 10 minutes.   Add cilantro and combine.  Lay the cut eggs into the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes.

(Servings:  2-3, Prep time:  20 min., Cook time:  20 min., Difficulty:  Easy) 


Printable Version


foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  2/5

Pork Vindaloo

One thing I know about dogs is that they definitely wish they could hug. Imagine if you couldn't hug. What would you do when you are greeted by your mother, who you haven't seen for a few months? How would you comfort your friend who is crying because she is overwhelmed by life? Or...how would YOU apologize for getting really distracted and not obeying the recall command?

Being a dog is a constant struggle. (© DG)

The answer to those above questions is obviously: stretch, yawn and lick. Ever since I have had the pleasure of being in Copper's life, I have been fascinated by the concept of dogs feeling awkward or embarrassed. Scot insists that dogs do not have that emotion. But I am sure they do. Any time Copper is excited, he stretches. But I know that if he could hug, he would just hug instead. And stretching is his way of getting through those awkward moments of being so excited he doesn't know what to do with himself. Stretching is often accompanied by a yawn. And then if the face is in the ideal location, licking is also possible. But he is a minimal licker. He is very classy and sophisticated. He saves licks for only special occasions.


After the wonderful suggestions I got from a friend, I have fully immersed myself into the Indian cuisine. I got two of Madhur Jaffrey's cookbooks. Scot got me two Indian spice boxes for my birthday. I have been to the Indian grocer several times. And I have been cooking non-stop Indian. I often do this where I get on kicks and make a lot of one type of thing for a while. But I have to say, I am particularly fascinated by Indian food. And Madhur is guiding me in the best possible way. After making 5 of her recipes so far (and I just got these books 1 week ago!), I have been thinking about food in a new way. For one, it sure makes it seem like all other foods are highly under spiced. Not that spices need to be in every dish...but these Indian dishes have it all figured out in my book. Also, some of my favorite spices appear all over the book including coriander, cumin, chile powder, mustard, etc.


BTW, thank god someone finally made some better use of the mustard seed. Mustard is my favorite condiment of all time. I don't do ketchup. But mustard is highly underused in my life. I am now equipped with yellow and black mustard seeds and have been enjoying them in several Indian dishes. This particular recipe calls for a grainy mustard in the place of soaking the mustard seeds in vinegar. Look for the chunkiest, grainiest mustard available. Mine just looks like a bunch of mustard seeds sharing a jar. I decided to share this recipe first because it was amazing. But also because all the ingredients are easy to find (besides the extra grainy mustard, I always have the rest).


My friend had an intervention with me this past Monday (and by intervention, I mean she was the only one there). She told me, as she does bi-annually, to stop posting recipes that require a visit to the Asian, Indian or any other specialty food market. I told her I just posted a recipe for Rice Pilaf and it contained basically two ingredients: butter and rice. She wants me to post a recipe for mac and cheese with bacon and broccoli in it. So, there you go! Another dinner option!


BTW, in the above photo, a side dish of cauliflower is also pictured in the bowl. It was mega good.


BTW^2, I have learned that Naan has 250 calories per loaf. It's deliciousness all makes sense now.


BTW^3, these pork cubes are deliciously tender if you let them simmer away long enough. And it is a great use of a cheap cut of meat. 

Pork Vindaloo
by Madhur Jaffrey, Quick and Easy Indian Cooking

1 1/2 tablespoons grain mustard
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2-1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons vegetable oil
1 small onion, peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1 1/4 lbs boned shoulder of pork, cut into 1 inch cubes
2/3 cup canned coconut milk, well stirred

Combine the mustard, cumin, turmeric, cayenne, salt and vinegar in a cup. Mix well.

Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60-70 minutes in the frying pan.

(Serving: 3-4, Prep time: 30 min., Cook time: 70 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste): 10/10

Scot (taste): 9/10
Effort: 2/5
Dishwashing Effort: 2/5

Chana Masala (Chickpea Curry)

This dish is so 2011.  That joke never gets old.  And Scot has already used it at least three times.

I have emerged from hiding.  While I was in hiding, I found lots of shareable recipes.  This just happens to be one of them.  Remember back when I confessed my love for Indian food?  That Chicken Tikka Masala was so delicious, but lacked two things I love about most Indian food...that is, being healthy and vegetarian.  Chana Masala is just the solution.  

This dish is very comforting and warm.  Warm as in hot.  Be careful with the cayenne.  The recipe calls for 1/2 tsp, which is quite a lot.  I would recommend starting with about 1/8 tsp if you aren't a spicy head.  I used the full 1/2 tsp and water was required while eating.  But in a wonderful way.

PS:  Did everyone eat black eyed peas to bring in the New Year?  I did.  And boy am I feeling lucky and ready to tackle 2012.  (I haven't showered in 3 days)

PPS:  I promise to post more.  My schedy has worked itself out and now I am like...totally going to post everyday.  

PPPS:  LYLAS.

Chana Masala (Chickpea Curry)

from smitten kitchen

1 tablespoon vegetable oil

2 medium onions, minced

1 clove garlic, minced

2 teaspoons grated fresh ginger

1 fresh, hot green chili pepper, minced

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground cayenne pepper (this is potentially quite spicy, you might want to use less)

1 teaspoon ground turmeric

2 teaspoons cumin seeds, toasted and ground

1 tablespoon amchoor powder (see note)

2 teaspoons paprika

1 teaspoon garam masala

2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small

2/3 cup water

4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed

1/2 teaspoon salt

1/2 lemon (juiced) (or a whole lemon if not using the amchoor powder)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.

(Servings: 6, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Chicken Tikka Masala

I am really into Indian food right now.  I have always liked it, but there is an Indian restaurant that I have gone to for lunch several times in the past month and I am now hooked.  There are two things that draw me to Indian food:

1.  I love the ginger, garlic, yogurt, and other fresh flavors paired with all the warm spices like cloves, cinnamon, cumin, nutmeg, etc.  

2.  It is so vegetarian.  And healthy!

This is my most Indian dish I have ever made.  And upon some Wiki research, I learned that this dish isn't really all that Indian.  It is British?  And the most popular British dish at that.  I have never been to the UK, so I guess I will need to verify that at some point in my life.  But it definitely has some Indian connections.  

And you know, I should have known this dish was not super authentic since it has chicken and cream in it.  Not vegetarian and not overly healthy like most of the dishes I have had are.  BUT, it is delicious and has the warmth that I like so much about Indian food.  And I think this would be perfectly delicious if you just substituted a couple of cans of chickpeas for the chicken.  

I was recently having dinner with some new friends and this is an exact quote from our wonderful conversation:

"A turkey club is too ethnic for my mom."

If you are like my new friend's mom...that is, a little hesitant to trying ethnic food, this is the perfect Indian dish to start with.  It has enough familiar flavors and ingredients like tomatoes, chicken and cream that it is very comforting.  And with the wonderful combination of wintery spices, fresh ginger, garlic, it will knock your socks off.  Lastly,  go for the naan.  If you buy it from the bakery, make sure to grill it in some garlicy olive oil.

PS:  I added a new tab up there.  A little guide to weeknight meals.  Check it out!  

Chicken Tikka Masala

recipe courtesy Aarti Sequeira via Food Network

For the Marinade:

1 cup plain yogurt, whisked until smooth

3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large

bite-sized chunks

For the Sauce:

2 teaspoons olive oil

3 tablespoons butter

1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)

2 serrano peppers, minced (seeds removed if you don't want it spicy)

2 tablespoons tomato paste

1 teaspoon garam masala

2 teaspoons paprika

8 Roma tomatoes, diced (I used a 28 ounce can of whole tomatoes)

1 1/2 teaspoons kosher salt

1 to 2 cups water

Oil, for grilling

1 tablespoon dried fenugreek leaves (optional)

1/2 cup heavy cream

Minced fresh cilantro, for garnish

Cooked rice, naan, or crusty piece of bread, for serving

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste

1/2 cup cloves garlic, whole

1/2 cup fresh ginger, peeled, cut into 1/2-inch slices

1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slowcooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

(Servings: 4-6, Prep time: 1 hr., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  3/5

Dishwashing Effort:  3/5