Chicken Tikka Masala

This recipe comes from my SIL Amy. She fixed it for us when we visited last year. It was amazing! We have made it several times since then. My cousin came to visit over the weekend and we served this. When she asked for the recipe I realized I hadn't ever posted it.

Chicken Tikka Masala

Marinade

• 1 cup plain yogurt
• 1Tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 Tbsp minced fresh ginger (or 1 tsp ground ginger)
• salt
• 3 boneless skinless chicken breasts, cut into bite-sized pieces

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, black pepper, ginger and salt. Stir in chicken, cover and refrigerate for at least one hour.

Sauce

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 4 tsp ground cumin
• 4 tsp paprika
• salt to taste
• 1 (8 oz) cans tomato sauce
• 2 cups heavy cream
• 1/2 cup chopped fresh cilantro

1. Cook chicken on high in skillet until juices run clear
2. Melt butter in a large heavy sauce pan 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 cooked chicken, and simmer for 10 minutes. 
3. Serve with rice and naan, and garnish with fresh cilantro.

Indian Chicken Curry

Aaron had wanted to make Indian food on Sunday, but ended up making another delicious meal.  So I found this recipe and it was easy and delicious.  Although I forgot to add the salt, and it needed it.  I didn't add the cayenne pepper for fear the kids wouldn't eat it.  However I added it afterward, and it was delicious.  I also didn't have any tomato paste, so I omitted it.
Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root (I used ground ginger)
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt (I only had Greek vanilla yogurt)
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Naan - Indian flat bread

I made this for a meeting that Aaron was hosting. The recipe came from someone Aaron works with. Next time I'll make them thicker. I rolled them too thin and they burnt easily. It was really good, but very time consuming to roll out and cook one at a time. This would be a good one to do as a team. I didn't use that much salt, and I just used all-purpose flour. I used less garlic, but I think it would have been better with more.
The original instructions said to cook it on a grill, but I used a frying pan, and a griddle works very well too.

1 pkg active dry yeast
1 c warm water
1/4 c white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 c bread flour
2 tsp minced garlic (optional - but it's really good with it)
1/4 c butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutess, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let is rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray.cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising preheat griddle to high heat ( I would do it lower)
4. At griddle side roll one ball of dough out into a thin circle. Lightly oil griddle. Place dough on griddle, and cook for 2 -3 minutes or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned, another 2-4 minutes. Removed from griddle and continue the process until all the naan has been prepared.
   

Vegan Curried Rice

I made this to go with the Naan. Very easy- and very good. I didn't have enough chili powder, and I don't know why you would only do 1 cup of water. I also used chicken bouillon - not vegan - oh well. And I forgot the pepper, oops.

Vegan Curried Rice

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• black pepper to taste
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon ground curry powder, or to taste
• 1 tablespoon chili powder, or to taste
• 1 cube vegetable bouillon
• 2 cups water
• 1 tablespoon soy sauce
• 1 cup uncooked white rice

1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
2. Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
3. Remove from heat and let stand 5 minutes.