feats of eats

I’ve posted this recipe before, and it held up to its reputation. It’s very simple, it just takes a bit because of the multiple steps. If you invest in the right spices, it’s great to make a lot of and have in the fridge for future meals. I think it might even get better as it sits. I always crave Indian food but I think this time of year more than ever.

When I adapted this recipe I doubled the garlic and added more tomato paste. This time I had a better chicken-to-sauce ratio, meaning more sauce than the last time. I just needed some naan to dip in it.

I couldn’t have been happier with a meal of this and beer I can only find at home.

Chicken Tikka Masala recipe:

Ingredients

For the chicken:

• 1/2 Teaspoon Garam Masala
• 1/8 Teaspoon Cayenne Pepper
• 1 clove garlic
• Two (6 to 8-ounce) Boneless, Skinless Chicken Breasts, trimmed
• 1/2 Cup Plain Yogurt
• 1 Tablespoon Vegetable Oil
• 4 Garlic Cloves, minced
• 2 Teaspoons Grated or Minced Fresh Ginger

For the sauce:

• One (14.5-ounce) Can Whole Tomatoes
• 2 Tablespoons Vegetable Oil
• 1 Small Onion, minced (about 1/2 cup)
• 2 Garlic Cloves, minced
• 1 Teaspoon Grated or Minced Fresh Ginger
• 1 Small Serrano Chile, stemmed, seeded, and minced
• 2 1/2 Teaspoons Tomato Paste (always use Contadina!)
• 1 1/2 Teaspoons Garam Masala
• Salt
• 1/3 Cup Plain Yogurt

Directions

For the chicken:
Combine the garam masala, cayenne, and salt in a bowl. Pat the chicken dry with paper towels, then coat the chicken thoroughly with the spices, pressing to help them adhere. Place the chicken on a plate, cover, and refrigerate for 30 to 60 minutes. Whisk the yogurt, oil, garlic, and ginger together in a medium bowl, cover, and refrigerate until needed.

For the sauce:
Process the tomatoes with their juice in a food processor until pureed, about 15 seconds. Heat the oil in large saucepan over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, ginger, chile, tomato paste, and garam masala and cook until fragrant, about 30 seconds.