Wow, everything has been crazy the past few weeks. Firstly, I have the first draft of my second book done, and it’s now out to friends for editing, proofing, feedback, all that good writer stuff. Secondly, besides my usual day job, I have a new freelance side project going with a company that sells web banner ad space on their site, and I’m making their banners. It’s not the most difficult thing ever, but it’s a time investment staying in touch with the customers and getting feedback and ensuring that the banners look good on different screens.
What this means is more meals making lots of food to throw in the fridge and reheat later. I recently figured out a great recipe for chicken tikka masala, my own twist on a classic, and it’s delicious, AND it reheats really well later (it’s actually even better after a few days in the fridge). Usually when I get tikka masala, I think it’s a little too tart between the yogurt and lemon juice and tomatoes. I’ve made a few tweaks to balance the flavors with some earthier spices and a little extra sweetness.
Ingredients:
Sauce:
1 28-oz. can tomatoes
1 15-oz. can coconut milk
1 tbsp. + 1 tsp. garam masala spice blend
1 tsp. turmeric
1 tsp. smoked paprika
¼ tsp. nutmeg
2 bay leaves
1 clove anise
Salt
Pepper
2 tbsp. lemon juice
1 tsp. minced garlic (2 cloves)
1 tbsp. grated ginger
2 tsp. chili paste (more to taste)
1 c. plain yogurt
Chicken:
4-6 boneless, skinless chicken breasts, cut into chunks
1 onion, cut into strips
4-5 dashes of hot sauce
Salt
Pepper
Buttermilk to coat
Directions:
- In large sauté pan over medium-low heat (3.5/10), combine all sauce ingredients except yogurt. Stir to combine, then cover with lid. Cook down slowly to reduce liquids and concentrate flavors. Stir occasionally to prevent burning on bottom.
- As sauce reduces, prepare chicken for marinade. Cut into chunks, and combine with onion cut into strips in large bowl, then season with hot sauce, salt, and pepper. Pour buttermilk over and stir to combine, ensuring every piece is well-coated. Store in refrigerator until ready to cook.
- When sauce has reduced considerably (about 1 hour), remove anise and bay leaves. Blend sauce until smooth in large blender or using an immersion blender. Replace sauce in pan and stir in yogurt. Re-cover and allow sauce to warm through again over medium-low heat (3.5/10).
- While sauce warms, remove chicken from refrigerator. Strain off extra marinade, then sear chicken and onions in large skillet over medium-high heat (6.5/10). Work in batches so chicken sears rather than steams.
- When chicken has good color on the outside, finish cooking through in the sauce. While chicken finishes, prepare rice, vegetables, naan, or other sides.
- When chicken is cooked through, serve over rice and garnished with fresh cilantro.
Okay, so it seems a little complicated. That’s why I make it in larger batches and eat on it for a few days. Most of the time spent cooking, you’re just letting the sauce reduce. But why sear the chicken instead of just cooking it in the sauce? Well technically, chicken tikka means “grilled chicken.” Now I’m too lazy to skewer and grill marinated chicken after building a fire up in my grill, but I could fake it by searing in hot cast iron and adding some smoky spices to the sauce (hence the smoked paprika).
I hope you guys enjoy making this recipe at home yourselves! Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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