Chicken Tikka Masala

Indian, anyone?

Ok, seriously, I have never dabbled much in the ways of Indian cuisine.  In fact, I couldn't even comprehend the idea of Buffalo chicken until my senior year of college because I thought it was too spicy. Now, I can't get enough, and I'm constantly challenging my taste buds to test hotter recipes.

I'm stepping up to the plate with an intensely spiced Indian dish.

By the way, five years ago, those words would never have come out of my mouth.

The Hubbs has a strangely unique palate for heat.  He tells me everything I make with a pepper in it burns his mouth.  But, if he's making the food, he will load up on red pepper flakes until his eyes water.

Pride is a foolish thing, gentlemen.

He does have a unique soft spot for Indian food, though.  I mean, at least, he has in the three times I've ever witnessed him eat it.  This will make the first time I've ever made it for him, so I'm not getting my hopes up.  Instead, I'm preparing for the usual red face, panting and water-gulping that comes every time Momma throws a little heat into the fry pan.  Next time, I'm thinking curry...



Chicken Tikka Masala
(adapted from The Enchanted Cook)

2 lbs chicken breast, cut into 1" cubes
2 tbsp olive oil
1 white onion, diced
5 cloves garlic, minced
2 tbsp ginger root, minced
1 28 oz. can crushed tomatoes
2 tbsp ground turmeric
2 tbsp ground cumin
2 tbsp garam masala
1/2 tbsp cayenne pepper
1 cup sour cream
Salt & Pepper to taste

3 cups prepared rice
Fresh cilantro


Caramelize the onions in olive oil on medium low.  Add the chicken and cook until the chicken is no longer pink.  Add garlic and ginger, and saute for and additional 1-2 minutes.  Add tomatoes, turmeric, cumin, garam masala, and cayenne pepper.  Season with salt and pepper.

Take the pan off the heat and stir in the sour cream.

Serve over cooked rice and garnish with cilantro.



Listening to:   Pearl Jam - Jeremy