Tikka Masala Chicken



International Foods. 10th grade. Shattered my virginal thoughts about Indian food. A cryin' shame.

No one should judge an entire ethnic cuisine based on one overly-seasoned dish in a high school cooking class. No one.

Curried potatoes. That's it. It wasn't even some fabulous fishy or pilafy or gingery dish. Simply diced potatoes with too much curry powder. And I said hecks no. No thank you, India.

But then my palate matured (as have many things since the 10th grade).

Behold. This is community done right. Spices becoming friendly. Communal-like. All for the common purpose of fratenizing with my taste buds.

Friends need to be invited to your house for this dish.

And if your friends so choose to fratenize with the kitchen utensils, then they just might try a hand at the cutting board and knife thing.

Especially when they confess they dislike dicing things after they finish dicing most of the things in the recipe. With a smile on their face, even. ;)

Thanks, Sally! Great evening of chats and eats! 

Tikka Masala Chicken

Foods creds: Care's Kitchen

Ingredients:
     Sauce:

           6 Tbsp veg. oil
           2 onions, finely chopped
           6 garlic cloves, finely chopped
           2 large, fresh green chilies, chopped

           1 tsp ground cumin
           1 tsp ground coriander

           1/4 tsp turmeric

           1/2 tsp salt

           1/4 tsp tikka masala

           1 Tbsp ginger root, peeled & grated (or finely diced)

           1 (14 oz) can fire roasted, diced tomatoes, pureed

           1/2 cup water

     Chicken:

           2 Tbsp veg. oil

           4 boneless, skinless chicken thighs, cut into 1" pieces

           cilantro, chopped, for garnish

Directions:

     Sauce:
           1. Heat oil in medium to large pot. Add the onions, garlic, and chilies.

               Fry over a medium heat for about 10 minutes or until the onions are

               caramelized.

           2. Add cumin, coriander, turmeric, salt, and masala and stir. Mix in

               ginger and tomatoes and cook for 1 minute, stirring. Add water and

               cook for about 5 minutes or until the oil surfaces. Remove from heat

               and keep warm. 

     Chicken:

           3. Heat oil in a wok or heavy-based frying pan. Add chicken. Stir-fry
               over a medium heat for 8-10 minutes or until the chicken is golden

               brown all over. Add the cooked chicken to the pot with the sauce

               and simmer for 2-3 minutes. Sprinkle cilantro on top.


Hummus. Check.
Pita. Check.
Ginger beer. Oh snap. Check.
Non-Indian friend who loves Indian food and will not judge my non-Indianess. A must. Check.

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