18 May, 2015

Chicken Tikka Masala


I am lagging behind with a lot of recipes that I have been cooking lately, as the other grown-up family member in our house decided to go starch and sugar free as of 1 March. That was good bye to many easy dishes that we/he had on a regular basis: no more pasta, rice or potatoes, even if it was just on the side...Bye bye to you-eat-a-sandwich-I-just-have-a-salad.

The transition was easier than I thought. Determination and and open mind to new foods helped a lot to introduce cauliflower rice, paleo wraps, boiled eggs, eggs in any form, and rich cream-based main dishes.

I kept saying that it would be going the wrong direction if one ever felt overly hungry between meals. That would be the trap when you tend to grab sugary and starchy snacks. In order to avoid that, the main meals must be filling enough. What's the point of having a healthy salad if you are hungry again an hour later? Then what would you eat? Rich main meals are the answer. If I ever eat salad, I have 2-3 boiled eggs with it. Or a decent sized salmon fillet. Or a steak.

This curry has become one of our new staples. I got a bit tired of the coconut milk-based Chicken Curry. A tomato based curry is so much fresher.
I am a sucker for any ideas/recipes that reduce the time that I have to spend in the kitchen. Now here comes the best part of this recipe:
It is worth cooking huge amounts of this sauce, and keep them in portioned containers. As the Masala is cooked separately, the dish is easily made into a Fish or Prawn Masala. If you drop peeled prawns or fish cubes into the ready sauce and cook them through, you have a different dish altogether. It saves you a lot of cooking time on several evenings. I love that. Bon appetit!
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CHICKEN TIKKA MASALA

(Print Recipe)

1 cup yogurt
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
salt and pepper
500g boneless chicken thighs

2 tablespoons butter
2 tablespoons olive oil

2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red chili, minced

2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon garam masala

1 can chopped peeled tomatoes
1 1/2 teaspoons seas alt
2 cups water

1/2 cup cream

Serves 2-3
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In a bowl, mix yogurt with ginger and garlic, salt and pepper and chicken thighs. Marinate the chicken for at least 30 minutes. Remove from marinade and set aside.

In a large pan, heat butter and olive oil over medium heat. Add garlic, ginger and chili and sauté until lightly browned.

Add chicken thighs and sauté until browned, around 5 minutes. Remove chicken from pan and set aside.

Add tomato paste, garam masala and paprika and cook for a couple of minutes. Stir in tomatoes, water and salt. Bring to a boil, then cover and turn down the heat to let simmer for 20 minutes.
Let cool a little before blending the sauce in a mixer until smooth.

Pour sauce back into the pan. Bring sauce to a boil, add chicken and cook until cooked through, around 8-10 minutes. Stir in cream. Serve garnished with fresh coriander.

3 comments:

  1. The flavour and colour are simply stunning!

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  2. Wonderful it sure looks tasty! Thanks for sharing this receipt.

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  3. This comment has been removed by a blog administrator.

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