Chicken Tikka Masala
12/28/2017
Last week my son River asked me to teach his 12 yr. old's Boy Scout troop to make Chicken Tikka Masala. We gathered all of the ingredients and headed off to church to begin the lesson. Little did we know what a memorable evening would be in store. We started the rice as it would take the longest to cook. I gave a brief history of the dish, it originates from India, but an authentic version can be found just about anywhere throughout England and could almost be called one of their national dishes. The boys began taking turns to measure and add things to the skillet and then to the pot butter was added... We didn't know that the stove would heat the pot so hot and the butter popped and smoked immediately upon the addition and within seconds it happened, a spark and flames! I had never had butter catch fire before, but we put the lid on the pot and quickly moved it outside. It was too late though, we set off the fire alarm and everyone, Young Women, Young Men, Activity Day Girls etc. needed to follow protocol and exit the building until the alarm could be turned off and the Fire Dept. notified that it was a false alarm (kind of). The funny part about this is that the fire alarm hasn't been set off in 8 years, but the last time it was our family again setting off the alarm during a Halloween gathering were we used a fog machine in our decorations. Silver lining to this minor mishap; the boys learned the proper way to deal with a kitchen fire and we did finish the masala and everyone thought it was yummy. I reduced the amount of cayenne used to make a mild version. And with very little help a group of 12 year old boys learned how easy it is to make a delicious dinner. So with the weather being so bitterly cold, this is a perfect comfort food dish to make tonight!
Love,
Molly
Chicken Tikka Masala
Ingredients
rice
2 C Basmati rice
4 C Water
pinch of saffron
pinch of salt
marinade
1 C plain yogurt
1 tsp ground red cayenne pepper
2 tsp cumin
1 tsp black pepper
1 tsp ground cinnamon
1 tsp garam masala
1/2 tsp ground ginger
1/4 tsp kosher salt
3 boneless, skinless chicken breasts, cut into chunks
2 Tbs. olive oil - for cooking chicken.
masala sauce
1 Tbs butter
3 cloves garlic, minced
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 1/2 C tomato sauce
1 1/2 C heavy cream
1/4 C chopped fresh cilantro
Directions
Assemble marinade ingredients, add chunks of chicken and refrigerate for 1 hour minimum or overnight.
Fill a pot on high heat with the 4 cups of water and bring to boil. Add salt pinch of saffron and rice, cover the pot, reduce heat to low and let sit for 12 minutes. Turn off heat and let rice sit covered until the rest of your meal is complete. Fluff before serving.
Next, heat a large skillet over medhigh heat and add oil to the hot pan. Remove chicken from marinade and add to skillet to saute. about 5 minutes.
In a large saucepan over medium heat, melt the butter. Stir in the garlic and cook until fragrant, caring not to burn. Add the coriander, cumin, paprika, garam masala and salt and stir to toast the spices. Stir in the tomato sauce and simmer for 15 minutes until thickened.
Add the chicken to the simmering sauce and stir in the cream. Allow to simmer another 10 minutes or so until sauce thickens slightly. Transfer to a serving dish and garnish with the cilantro. Serve with the Basmati rice. Serves 4
2 comments
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ReplyDeleteMy family LOVES Tikka Masala! Well done on the additional educational moment! #parentwin
ReplyDelete