Chicken Tikka Masala

Main, Poultry | January 16, 2016 | By

This popular Indian dish may have originated in Britain, but is served all over the world! The chicken is traditionally baked in a tandoor oven, but we present the easier preparation here. Although, if you have a tandoor oven, then by all means! This dish’s creamy tomato base is combined with very aromatic spices that will overwhelm your senses. Serve with basmati rice and a side of Indian naan bread for dipping.

Chicken Tikka Masala
 
Author:
Serves: 6
Ingredients
  • 4 boneless skinless chicken breasts
  • ⅓ cup plain Greek yogurt
  • 1 tablespoon chickpea flour
  • 1 tablespoon crushed garlic
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2 ½ teaspoons ground cumin, divided
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 2 tablespoons canola or vegetable oil
  • 1 large garlic clove, finely chopped
  • 1 red Thai chili pepper, seeded and finely chopped
  • 2 teaspoons ground paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 14 oz. can chopped tomatoes
  • 1 ¼ cups heavy cream
  • Salt & pepper to taste
  • Fresh chopped cilantro for garnish
  • ½ cup chopped cashew nuts for garnish
  • 3 cups cooked basmati rice
Instructions
Marinate the chicken
  1. Preheat oven to 375 degrees. In a medium sized bowl, combine Greek yogurt and chickpea flour. Beat with a fork until well blended and smooth. Add in the garlic, ginger, chili powder, coriander, ½ teaspoon cumin, garam masala, and turmeric. Mix thoroughly. Place chicken in the marinade and chill in refrigerator for 4 to 6 hours, or overnight. Return to room temperature before cooking.
  2. Remove chicken from marinade (reserve remaining marinade) and bake chicken pieces in oven for 10 minutes. Baste chicken with reserved marinade and bake another 10 minutes until pieces are done. Transfer chicken to a dish, cut into bite sized pieces and set aside.
Make the tikka masala
  1. Melt the oil in a large skillet with a lid over medium heat. Add the garlic and chile pepper and stir-fry for 1 minute. Stir in remaining cumin, paprika, and salt & pepper to taste and continue stirring for about 30 seconds.
  2. Stir in the tomatoes and cream into the skillet. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently, until the liquid reduces and thickens.
  3. Add the chicken pieces to the skillet, cover, and let simmer for 3 to 5 minutes, until the chicken is heated through. Garnish with cilantro and cashew nuts, and serve with cooked rice.
Notes

Lemongrass Coconut Bars

lemongrass coconut bars

Sweets | January 14, 2016 | By

Lemon squares have been a beloved dessert in our family for many, many years. My mother-in-law makes an amazing lemon squares dessert that she frequently serves at family gatherings. In this recipe, by adding lemongrass, coconut flour and coconut flakes, we now have an Asian spin on her traditional lemon squares recipe. It’s just as good and as easy to prepare!

Lemongrass Coconut Bars
 
Author:
Serves: 12 bars
Ingredients
  • ¼ cup sugar
  • 1 cup coconut flour
  • 1 stick butter, room temperature
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 3 tablespoons flour
  • ½ teaspoon baking powder
  • 1 teaspoon lemongrass from a tube
  • 3 tablespoons fresh lemon juice
  • ½ cup sweetened shredded coconut
  • ¼ cup sweetened shredded coconut, toasted
  • Powdered sugar for dusting
Instructions
  1. Make the crust: Preheat oven to 350 degrees. In a mixing bowl, blend together sugar, flour, butter, and salt. Press crust into an 8x8 square pan sprayed with cooking spray. Bake 15-20 minutes until crust is light brown. Remove from oven.
  2. Make the filling: In a mixing bowl, blend together eggs, sugar, flour, baking powder, lemongrass, lemon juice, and ½ cup shredded coconut. Pour filling over the crust and bake another 20 minutes until set. Let cool. Sprinkle with remaining toasted coconut and dust with powdered sugar. Refrigerate and cut into squares when ready to serve.
Notes
Lemongrass from a tube can be found in the produce section at your local grocery store.
To toast shredded coconut: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Adapted from: Joan Schwartz