September 24, 2011 § Leave a comment
My introduction to Indian food was in college, in the form of a reasonably priced place called Naan & Curry, located conveniently right next to campus. If someone in the dorms brought Naan & Curry home for dinner, everyone could tell by the intense curry smell that permeated the floor. This was only bad if you had already eaten, because then you didn’t have an excuse to go get some for yourself.
The dish I was first recommended, and subsequently always ordered, was chicken tikka masala with a side of naan. The spices were so unique, like nothing I had tried before, and the sauce was somehow creamy and acidic at the same time. I had no idea how it was made, but I could eat it AT LEAST once a week and never tire of the flavor. As a poor college student, I appreciated that the tikka masala was $6.99, and naan was only $1.00 per big, fluffy order. Garlic naan was a 99 cent upgrade that I often indulged in. For not much more than a combo at McDonald’s, I could eat like a Little Princess.
So when I moved to LA and found that the cheapest Indian food runs about twice that price, it was vital that I learn how to cook my own. I found a recipe and have adapted it to create the appropriate sauce-to-chicken ratio for my naan-dipping needs. You can definitely eat this with rice, but I find the rice an unnecessary addition. Just give me more naan, please!
I’ve made chicken tikka masala in the past with heavy cream, and it is definitely amazing, but so calorie dense that it is hard to justify making very often. This time I substituted milk & a little cream cheese for the cream, and it turned out acceptably delicious. For special occasions, however, I’m still gonna splurge on the cream.
Because there are so many parts to this meal, and a lot of down time, this is my recommended method for interlacing the preparation: Combine yeast and water for naan. While the yeast is proofing, make the chicken marinade and put it in the refrigerator. Return to the naan and mix the dough. Let the dough rise for an hour while the chicken is marinating. In the meantime, mince your garlic (for the naan), garlic and jalapenos (for the tikka masala) and mango (for the lassi) and set everything aside. At the end of the hour, prepare the dough for the second rise. While the dough is rising for the second time (30 minutes), heat the grill and skewer the chicken. Grill the chicken and get the sauce started on the stove top. When the chicken is cooked, set it aside and leave the grill on. Roll out the naan. Remove the chicken from the skewers and add it to the sauce. Grill the naan, and cover it to keep it warm and moist while you finish everything up. Make the lassi, and plate everything.
It seems like a lot of work, but it really isn’t. Even if it was, it really is worth it.
Chicken Tikka Masala
1 cup yogurt
1 tbsp lemon juice
1 tbsp minced fresh ginger
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
2 tsp salt, or to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tbsp butter
2 clove garlic, minced
1 jalapeno pepper, finely chopped (or 2, if you like it really spicy)
3 tsp ground cumin
4 tsp paprika
1 tsp garam masala (or add an extra tsp cumin)
1 tsp salt, or to taste
1 (15 ounce) can tomato sauce
2 cups heavy cream (can be substituted with 2 cups milk & 1-2 oz cream cheese)
Combine yogurt, lemon juice, ginger and the following four spices in a bowl. Add 1-2 teaspoons of salt, to taste. Add chicken to the yogurt mixture and stir to coat. Refrigerate for at least 1 hour. While the chicken marinates, soak your skewers if they are wooden.
Skewer the chicken pieces and BBQ on a hot grill for 3-4 minutes each side. Set aside.
In a large skillet, melt butter and saute garlic & jalepeno for 1-2 minutes. Add cumin, paprika, garam masala and salt, and quickly stir. Add tomato sauce and cream or milk. Let sauce simmer on low heat for about 20 minutes, until it thickens. Remove chicken from skewers and add to the sauce. Continue cooking for about 10 minutes. Serve immediately, with naan and/or rice.
Makes 5-6 pieces
1/2 cup warm water
2 tbsp white sugar
1 1/2 tbsp milk
1/2 egg, beaten (I know, I know; this is totally annoying.)
1 tsp salt
about 2-1/4 cups flour
2-3 cloves garlic, minced
2 tablespoons butter, melted
1 cup plain yogurt OR 1 (5.3 oz) container frozen Greek yogurt*
1 mango, peeled, seeded and chopped
1/2 cup milk
sugar, to taste (optional)
Combine first 4 ingredients in a blender and blend until smooth. Blend in sugar to sweeten to your tastes.
*The original recipe calls for 1 cup plain yogurt, but I used a individual sized vanilla Greek yogurt that I had in the freezer because I ran out of plain yogurt making the chicken marinade. Because the yogurt was already sweetened, I did not use any sugar.