Chicken Tikka Masala, Indian Basmati Rice & Garlic Basil Naa

Kaecklund

Definitely worth the work!!

CHICKEN TIKKA MASALA

Ingredients
•1 cup yogurt
•1 tablespoon lemon juice
•2 teaspoons ground cumin
•1 teaspoon ground cinnamon
•2 teaspoons cayenne pepper
•2 teaspoons freshly ground black pepper
•1 tablespoon minced fresh ginger
•4 teaspoons salt, or to taste
•3 boneless skinless chicken breasts, cut into bite-size pieces
•4 long skewers
•1 tablespoon butter
•1 clove garlic, minced
•1 jalapeno pepper, finely chopped
•2 teaspoons ground cumin
•2 teaspoons paprika
•3 teaspoons salt, or to taste
•1 (8 ounce) can tomato sauce
•1 cup heavy cream
•1/4 cup chopped fresh cilantro
Directions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

GARLIC BASIL NAAN:
Ingredients
1 teaspoon dried active yeast
1/2 teaspoon sugar
1/2 cup warm water, about 110?F
1 cup all-purpose flour, plus more as needed while kneading
1/2 teaspoon salt
1/4 cup clarified butter or vegetable oil, plus 1 teaspoon
**I put minced garlic mixed w/melted butter on top of the naan and sprinkle with chopped basil or cilantro prior to baking**

Directions
In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.

Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.

Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.

Preheat the oven to 400°F.

Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface.

Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.

Serve immediately.

INDIAN BASMATI RICE:
Ingredients
•1 3/4 cups water
•1 cup Basmati rice
•1/4 cup frozen green peas
•1 teaspoon cumin seeds
Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

jgoff3003

SOUNDS GREAT THANKS...how many does it serve?

Kaecklund

Been a while since I made it... I'd say it serves 4-5? When I made it me and my roommate would be so full and there'd still be leftovers for later! It's so good - I need to make it again soon!

skinnnyxoxo

Nice recipes.
Indian food is absolutely wonderful!