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TammyWright

Chicken Tikka Masala & Naan recipe

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hey all,

 

i made this last night and it is surprisingly easy.

 

Naan (14 servings)

 

INGREDIENTS

 

•1 (.25 ounce) package active dry yeast

•1 cup warm water

•1/4 cup white sugar

•3 tablespoons milk

•1 egg, beaten

•2 teaspoons salt

•4 1/2 cups bread flour

•2 teaspoons minced garlic (optional)

•1/4 cup butter, melted

 

 

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

 

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

 

During the second rising, preheat grill to high heat.

 

At grill side, roll one ball of dough out into a thin circle (1/4 inch thick), then pull it in teardrop shape. Lightly oil grill. Place dough on grill, and cook for 1 to 2 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 1 to 2 minutes. Remove from grill, and continue the process until all the naan has been prepared. (you can also save some of the balls in the refrigerator to make the next day and cook dough in pan on stove).

 

 

 

 

Chicken Tikka Masala (4 Servings)

 

INGREDIENTS

 

Chicken Marinade (make day before)

•1 cup yogurt

•1 tablespoon lemon juice

•2 teaspoons ground cumin

•1 teaspoon ground cinnamon

•1 teaspoons cayenne pepper

•2 teaspoons freshly ground black pepper

•1 tablespoon minced fresh ginger

•1 teaspoons salt, or to taste

•3 boneless skinless chicken breasts, cut into bite-size pieces

•4 long skewers

 

Sauce

•2 tablespoon butter

•3 clove garlic, minced

•1 small onion finally chopped

•1 jalapeno pepper, finely chopped

•4 teaspoons ground cumin (garam masala sub)

•4 teaspoons paprika

•1 teaspoons salt, or to taste

•2 (8 ounce) can tomato sauce

•2 cup heavy cream

•1/2 cup chopped fresh cilantro

 

 

DIRECTIONS

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 overnight.

 

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. (you can also cook chicken under broiler).

 

Melt butter in a large heavy skillet over medium heat. Saute garlic, onion and jalapeno for 1 minute. Season with 4 teaspoons cumin (or sub garam masala), paprika, and 1 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.

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I have a recipe for this too:

 

1) Ask Indian neighbor to make it for you.

2) Eat.

 

(My Indian neighbor makes the best food and brings it over to us all the time. I can't pretend I'll make Indian food as good as she makes.)

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Thanks for sharing! We love Indian food, but live in a small town so rarely get to eat it. It seems like a lot of work, but if you say it was easy, I believe you (although it can't be as easy as Kate's way)! I am going to print this and maybe try it this weekend :-)

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Quote:
Originally Posted by -Kate- View Post
I have a recipe for this too:

1) Ask Indian neighbor to make it for you.
2) Eat.

(My Indian neighbor makes the best food and brings it over to us all the time. I can't pretend I'll make Indian food as good as she makes.)
lucky!! i want an indian neighbor to make me food...also a japanese neighbor too please.

Quote:
Originally Posted by ~Karla~ View Post
Thanks for sharing! We love Indian food, but live in a small town so rarely get to eat it. It seems like a lot of work, but if you say it was easy, I believe you (although it can't be as easy as Kate's way)! I am going to print this and maybe try it this weekend :-)
Quote:
Originally Posted by Sloan View Post
Yum! Love Tikka Masala! Easy enough for the kitchen-retarded like me to make, too! Thanks Tammy!
it is pretty easy. the hardest part was kneading the naan dough but if you don't want to do that, trader joes has some frozen naan that is pretty good...

also i didn't love skewering the chicken so if you are squeamish like me, you can just cut in big chunks and cook on grill then cut smaller and throw in sauce.

it is a really easy recipe.

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Quote:
Originally Posted by Tammy Host View Post
hey all,

i made this last night and it is surprisingly easy.

Naan (14 servings)

INGREDIENTS

•1 (.25 ounce) package active dry yeast
•1 cup warm water
•1/4 cup white sugar
•3 tablespoons milk
•1 egg, beaten
•2 teaspoons salt
•4 1/2 cups bread flour
•2 teaspoons minced garlic (optional)
•1/4 cup butter, melted


DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle (1/4 inch thick), then pull it in teardrop shape. Lightly oil grill. Place dough on grill, and cook for 1 to 2 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 1 to 2 minutes. Remove from grill, and continue the process until all the naan has been prepared. (you can also save some of the balls in the refrigerator to make the next day and cook dough in pan on stove).




Chicken Tikka Masala (4 Servings)

INGREDIENTS

Chicken Marinade (make day before)
•1 cup yogurt
•1 tablespoon lemon juice
•2 teaspoons ground cumin
•1 teaspoon ground cinnamon
•1 teaspoons cayenne pepper
•2 teaspoons freshly ground black pepper
•1 tablespoon minced fresh ginger
•1 teaspoons salt, or to taste
•3 boneless skinless chicken breasts, cut into bite-size pieces
•4 long skewers

Sauce
•2 tablespoon butter
•3 clove garlic, minced
•1 small onion finally chopped
•1 jalapeno pepper, finely chopped
•4 teaspoons ground cumin (garam masala sub)
•4 teaspoons paprika
•1 teaspoons salt, or to taste
•2 (8 ounce) can tomato sauce
•2 cup heavy cream
•1/2 cup chopped fresh cilantro


DIRECTIONS
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 overnight.

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. (you can also cook chicken under broiler).

Melt butter in a large heavy skillet over medium heat. Saute garlic, onion and jalapeno for 1 minute. Season with 4 teaspoons cumin (or sub garam masala), paprika, and 1 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.

Thanks Tammy! I'm going to test this on FI this week! :) :) :)

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Great recipe, I love to make my own curries and, although they're so readily available in jars, there's such a sense of satisfaction from making your own. But, as Kate said, nothing beats authentic Indian food. I lived with an Indian girl in university and, although she was a terrible cook most of the time, there was no beating her homemade potato curry, recipe passed down from her grandmother. She also used to make fresh chapattis too. So good!

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