Friday, January 18, 2008

Chicken Tikka Masala!

Tonight we made Chicken Tikka Masala (thanks to the recipe included on page 14 of this month's Bon Appetite mag)... I know, I know, given the whole "bar" thing I'm not supposed to be making complex food, but I figure that for the next three nights we've got take out planned (Chick-Fil-A, Dominos and Chipotle!) so I thought what the hey, I would make something fun tonight. Anyhoo, we started by making the first marinade for the chicken, let the chicken sit for 15 min. instead of 30 (as we were a bit short on time) then made the second, yogurt based marinade and let the chicken sit in that for over two hours. In the mean time I made the masala sauce. I added a bit of butter and cream to the sauce (heart healthy!) to make it closer to a makhani than a masala. I also cut up a couple of yukon gold potatoes, boiled them and then added them into the masala. After the chicken was done marinating I put the chicken pieces onto skewers (and can I say-- finally! a use for the wooden skewers that I've had in the cabinent for years... used to be I'd just break them up and use them like toothpicks to test when cakes were done!) and then attempted to "grill" them on the stove. My grill pan is rather small so I just sauteed them in a deep pan for 3-5 minutes or until the outside was a bit browned. Then I transferred the skewers to a tin foil lined baking sheet and roasted the chicken skewers for 15 minutes at 375. I also made some jasmati rice and this great frozen Naan that I found at WF. I put some rice in wide bowls, poured some of the masala onto the rice and then once the chicken was done removed it from the skewers and served it atop the masala. The Naan was a great accompaniment. Overall the result was good-- spicy, but not too spicy and the chicken was amazingly tender!


Anonymous said...


Weef! said...

Naan is a tasty and delicious uniquely fluffy flat bread!