This week, I traveled way outside of my comfort zone in the kitchen, traveling to India for dinner. Okay, so we didn’t jump on a plane and fly across the world to Mumbai - however, our kitchen, pots and pans took us on a delicious exploration of this colorful culinary destination. The dish... Chicken Tikka Masala. Oh my goodness, we enjoyed the fragrant spices and colorful aromas of a fabulous dish. Of course, my inspiration for this redolent dinner was found on Pinterest. Seriously, who needs cookbooks clogging your counter space, when you have this worldwide collection of expressive people sharing their recipes in cyberspace for all who crave and seek? (Just in case you don’t know what Pinterest is, explanation below.) I was so pleased with the results of making this dish! I want to thank the Jackie for posting this great recipe; her posting inspired me to make it for dinner.
I love Indian food. The intense flavors tickle and tease my palate. I’ve only enjoyed this international fare in restaurants, never attempting it at home. For no reason other than I was a little intimidated. But this recipe seemed too easy not to try it ourselves, and the coolest part, my husband and I could prepare the entire dinner together. I had most of the ingredients, with the exception of two- fenugreek leaves and cardamom pods. There’s a great Italian specialty market here in town that also has a lovely Indian section. I ran over picked up the items, along with some yummy Naan and authentic Basmati rice. While I was there, the owners suggested a delish yogurt and cucumber side dish to serve with the Chicken Tikka Masala. It was awesome! Fresh, creamy and just the hint of heat from toasted Cumin seeds. Overall, I am kicking myself for not making this type of cuisine before now. Easy, aromatic and yes, yummy!
There are a couple of changes I will do the next time. For example, the paste for the sauce was a bit thick, and we thought it should be looser. Also, I would try broiling the chicken for more of a charred flavor, rather than baking it. However, the flavors of the chicken from start to finish were exceptional! Also, even though I got the authentic basmati, I am used to the gourmet style, I had to rinse this type and even though I rinsed several times, it was still a smidge sticky. All in all, this recipe is something I will add to my list of must-make dishes. My husband and I enjoyed making it together. Quality time in the kitchen makes for a delicious marriage.
1 sm. Cucumber shredded
1 C. Greek Yogurt
½ T. Toasted Cumin Seeds – ground
Shred cucumber; mix with yogurt, and cumin. Let flavors meld together in refrigerator for at least one hour.
See recipe below for Chicken Tikka Masala.
By the way, recently, it was brought to my attention that not everyone knows what Pinterest is... I am a little shocked because of the popularity and international attention this photographic social media site has received. So, for all of those out there that are not aware of this site, please let me introduce you... Pinterest these are my readers, readers, this is Pinterest!
Okay, Pinterest is a swell site full of images with a smidgeon of text. It’s different from Facebook, Google Plus and Twitter – it’s a pin board style social media site. Members post pictures of things like food, fashion, photos, home décor, make-up, drinks, and pets - really anything. They are arranged by boards, sort of like a corkboards of things they have done, places they’ve been, or want to go, or just things that inspire them. It’s really quite addicting. Every day, you see new postings. Some, like my most of my postings, are directed to this blog, or the image might be linked to a website. It’s so much fun to find images of ways to decorate your bedroom, make something for dinner, or buy something on the internet. Where it differs from Facebook and the other interactive social sites is that the only interaction is by “following” someone, where you elect to receive their postings on your page, or... if you leave a comment, or “repin” their image to one of your boards. Some members are anonymous and others share a little about themselves. The cool part is there are pinners from all over the world. Personally, I have found some really scrumptious recipes to make for us, and some fantastic decorating ideas. It sparks my creativity. Hopefully, it will do the same for you!
The other bright side to Pinterest, most of my page views on this blog has come from fellow members of Pinterest. To date: It’s Just That Good has received over 2,800 page views with readers from England, India, Russia, Germany, Canada, and of course, the U.S. I’m grateful that through Pinterest, I have connected with like-minded people all over the world. It’s quite flattering honestly, and quite good for my confidence.
Well, I think that’s it for now... If you’re interested in what inspires me, here is my Pinterest page link: SRQ Foodie
Until next time...
Life is like a glass of wine... always better when it’s filled with something you like!
Original Chicken Tikka Masala on Pinterest
For the marinade:
1 lb Chicken, cut into cubes
1 cup Yogurt
1 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tsp Turmeric powder
3 cloves Garlic
1/2 inch Ginger – made into a paste or grated
1 tsp Salt
1/2 tsp Chili powder
For the sauce:
1 medium sized Onion, cubed
1/2 roasted Red Bell Pepper (about 1/2 cup when pureed)
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 inch Cinnamon
2 Cardamom pods–ground into fine powder
1 tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian grocery stores)
1/4 cup Cream
2 tbsp Tomato ketchup
1 tbsp Butter
1 tbsp Oil
1/4 tsp of Chilli powder, or to taste
Salt to taste
Cilantro for garnish
How to make it:
Marinade the chicken with all the ingredients for about 20-30 minutes
Grill or pan roast the marinated chicken and set aside. In the meantime, roast the onions in the pan with a few drops of oil until lightly browned.
Add the red bell peppers and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle. Blend the mixture into a fine puree. Add a few tablespoons of water if necessary.
Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a tablespoon of butter. When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and sauté until their aroma wafts around. Add the red bell pepper, onion and cashew puree and gently sauté for 3-4 minutes. Add the chili powder and salt and the tomato ketchup. Mix well and add the cream. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes.
Now add the grilled chicken pieces and toss to coat well in the sauce. Check taste and adjust salt or chili powder as desired.
If you want a thinner consistency, add a few more tablespoons of water and a sparing splash of cream. Gently simmer for 5 minutes. Garnish with cilantro and serve with Naans (Indian bread) or Basmati rice.