Chicken Tikka Masala

Derived from the Bobby Flay Throwdown.  It's actually the challengee's recipe: Marianna Vadukul whose restaurant is Saffron in Chatham NY but was tracked down by The Enchanted Cook blog.

TIKKA MASALA RECIPE FOR 6 PEOPLE

• 4 breast organic chicken in cubes
• 2 large red onion thinly sliced
• 2 tablespoons crushed garlic
• 2 tablespoons crushed ginger
• 1 can 28 oz. crushed tomatoes
• 1 cup of yogurt
• 1 cup heavy cream (optional)
• 2 tablespoons cumin
• 2 tablespoons garam masala
• 2 tablespoons turmeric
• 1 tablespoons chili podwder
• Salt

Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add in the onions and start caramelizing them until brown. Add the crushed ginger stir for 5 minutes,saute the garlic for 1 minute. Add cumin, garam masala, turmeric, chili powder, and mix well, until fragrant, about 2 minutes. Stir in tomatoes and yogurt. Simmer on low heat until sauce thickens, about 20 minutes. Add cubes of chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with cilantro. Serve with Bamati Rice or Naan.

My notes from the first (4/7/2012) and second (4/29/2012) times making it.  

I used 3 breasts and made the cubes 1/2 inch the second time because they were too big the first time.  I used Muirglen diced tomatoes and Fage greek yogurt.  The first time it was a little under acid and I added a little lime   juice and Phil pronounced it sublime.  Second time in came out too acid and didn't cook it long enough before adding the chicken so the tomato was too solid.  

Changes for next time.  Brown the onions longer.  Brown the spices a little more before adding tomatoes.  Use crushed tomatoes or cuise the diced ones to make them smaller and be sure on the full 20 minutes cooking time before adding the chicken.  Don't cover the pan to try to keep it from drying out -- Phil likes it drier.  

I served with a variation on Bobby Flay's rice (without the peas).  Second time tried it without the cinnamon as well but decided it was better with.  

July 1 update.  Made again using crushed tomatoes and 2C whole fat Greek yogurt.  Came out reasonably well.  I might have liked a little less acid and a little more richness.

Made red lentil dal (1 onion, ginger, garlic, cumin seeds, fennel seeds, turmeric powder, 1 can tomatoes, 4 C water not enough salt.)  Garnished with some fresh fenugreek leaves from the garden.

Tomatoes 2012 Day 1

Left side (top to bottom):

1. Beefmaster Hybrid 80 days, VFNASt, 16-32 oz
2. Carmello 75 days, VFNT, 5-7 oz (supposed to be very productive)
3. Park's Beefy Boy 70 days (from transplant), VFFTSt 12-18 oz
4. Super Beefsteak 80 days, VFN, 16 oz (open pollinated?)

Right side (top to bottom):

1. Pink Brandymaster F1 Hybrid, 80 days, VF, 10 oz (potato leafed)
2. Marianna's Peace 85 days, , 10-16-32 oz pink (potato leafed)
3. Yellow Brandywine 90 days, , 16 oz  (potato leafed)
4. Sunsugar 62 days, FT, 1/2 oz
5. Grape 65 days, Late Blight resistant, 1/2 oz

I usually plant the tomatoes on tax day weekend.  This year there was a lot of rain in the weekdays before the weekend and I delayed planting until Sunday because the Sat night low temperature predictions ranged from 45F-48F. 

Redug the bed last year.  This year just added 1/2 Box of E.B Stone's Tomato and Vegetable Food and 1 Bag (2 cu feet) havest supreme soil admendment before planting.

April 30 (two weeks) photo:

Lentil Dal

Dal


Dal Makhani - Low Fat Recipe

I ended up using hulled red lentils (1 c) instead of the the urad and kidney beans, cooked them in 1.5 C water + 1C non-fat milk until tender and nearly dry.  Added the separately fried onions, spices and tomatoes and more water and simmered 10-15 minutes.  Needed more salt than I used.
Ingredients
1/2 cup urad (whole black lentil)
1 tbsp rajma (kidney beans)
1 cup low fat milk
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste (I used 1T)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
3/4 cup fresh tomato pulp (I used diced tomato)
1 tsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method
Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
Add the chilli powder, turmeric powder, coriander powder and tomato
Pulp with ¼ cup of water and sauté for 5 to 7 minutes.
Add this to the dal mixture and simmer for 10 to 12 minutes till the
Dal is thick and creamy.
Serve hot, garnished with the coriander.

RECIPE SOURCE : Cooking with 1 Teaspoon of Oil