Yesterday was some kind of crazy weather…I mean rain and wind like I’ve never seen. I think we got something like 4-5 inches in one night! When the weather is nasty…it’s a perfect time to cook and yesterday I ventured into unknown territory.
I made Tikka Masala – a dish of roasted chunks (that’s what tikka means) of chicken in a spicy sauce, (which is curry). Typically the sauce is creamy, spiced and orange-colored as you’ll see by the images. And yes…it’s a bit spicy, but for me…that’s always a good thing.
Once again, I stress the importance of using high-quality ingredients and organic, free-range chicken. All of the spices I used are from Savory Spice Shop in Downtown Franklin. If you don’t have a Savory Spice Shop in your neighborhood, Holly Rollins is happy to ship to your door. The quality of these spices is top notch and the difference is reflected in the taste. Slowly everything in my pantry is being replaced with spices from Savory Spice Shop. And yes…they’re pure…no GMO’s…and gluten free.
I served my Tikka with white rice. I don’t usually eat white rice, but for this dish, it’s perfect for this dish.
*Hint: You don’t ever have to struggle with making perfect rice again. Invest in a rice cooker and let it do the work for you! Best kitchen investment ever! My rice cooker is made by Cuisinart.
- 4 Tbsp. Tikka Masala
- 6 Tbsp. Olive Oil, divided
- 1 1/4 cups water, divided
- 3 1/2 Tbsp. Tomato Powder
- 1 1/2 Tsp. Honey Powder
- 1 lb. Boneless Organic Boneless White Meat Chicken, cut in cubes
- 1 12oz. Bag Frozen Asian Vegetable Medley
- 1 Tbsp. Fresh Lemon Juice
- 1 1/2 Tsp. Sea Salt
- 1/2 Cup Plain Yogurt - I use Fage
- 1/2 Cup Half and Half
- Cilantro for garnish
- Mix Tikka Masala with 4 Tbsp. olive oil and 4 Tbsp. water into a smooth paste, and set aside.
- Mix tomato powder and honey powder with 1 cup water to make a smooth sauce and set aside.
- In a large skillet, heat 2 Tbsp of olive oil over medium-high heat. Add the chicken and cook until lightly browned on all sides.
- While the chicken is cooking, cook the vegetables for 2-2 1/2 minutes in microwave. (Do not cook all the way through.)
- Once the chicken has browned, add the vegetables to chicken and stir in tikka paste. Cook for 2-3 minutes, stirring occasionally.
- Stir in lemon juice, sea salt, and tomato mixture. Cook for 3-4 minutes.
- While the mixture is cooking, mix together the yogurt and half and half in a small bowl.
- Reduce heat to a simmer and thoroughly stir in the yogurt mixture.
- Cover and simmer for 5-7 minutes, stirring occasionally.
- Serve over rice with chopped cilantro (optional), pita, or Naan Bread.
- You can use any mixture of fresh vegetables you like, but frozen does the trick and saves a lot of time. This recipe uses a frozen Asian mix of vegetables and it's perfect.
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