Thursday, August 13, 2009

Silicon Valley Chicken Tikka Masala

I used to be intimidated by Indian cuisine until I moved into the heart of Silicon Valley, Sunnyvale California, where you can find GREAT Indian food on every corner and Indian markets very close by.  Being an exotic silly spicy food girl, I tried a few recipes and eventually found one that it great – every time.  Making your own curry is a no brainer here…. Try this one, I haven’t made my own Naan yet…. Stay tuned.

1 cup plain 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

COOKING MUSIC SELECTION: Dionne Warwick - Do You Know the Way to San Jose


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.  Preheat a grill for high heat.  Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
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.  Serve with basmati rice.  Sooooo goooood!

No comments:

Post a Comment