Tikka Masala

Several weeks ago I decided I wanted to try to make one of my favorite Indian dishes- Chicken Tikka Masala.  Only problem was that I decided to make this on the first Friday of Lent.   So I thought I would take this dish that I'd never made and change the main ingredient-instead of chicken I used shrimp.  I've made it twice since, once again on a Lenten Friday with shrimp then I made it again but finally  with chicken. 

The first go around I used a recipe on http://allrecipes.com.  Since I'd never made anything like it and I was going to use shrimp instead of chicken I followed the rest of the recipe exactly as written.  We were having friends over (Nice of me to test never before tried recipes out on friends huh?) so I doubled the recipe as well.  All and all it was pretty good, especially if you were congested and needed to clear you sinuses! The original recipe called for 2 teaspoons of cayenne pepper.  I have never used cayenne pepper so I doubled it.  whoa nellie! It was so hot! Both Ben and our friend G loved it.  G took the leftover sauce home with him as a matter of fact.   I was able to eat it, but not really enjoy it.  I love hot, but not that hot!

A couple weeks later I tried again.  This go around was for another dinner party and added another two  guinea pigs friends to try my second attempt.  This time I added a spice or two and I cut the cayenne waaaaaay down.    Ben, G & new guest M added the cayenne to their own plates to up the heat, I think the rest of us agreed that it was darn near perfect with out it though.  There was enough of a kick to taste it, but I didn't have to blow my nose throughout the meal. 

I was really excited to finally get it together and use chicken.  I love shrimp, but I hate peeling and de-veining those suckers.  This time I was making it for my mom, two of her two sisters & my cousin who were in town for the weekend.  Those gals are Polish through and through and not really into the heat, so for this round I only gave the cayenne jar a shake  or two in the sauce.  I also tripled the recipe and portioned out a bit for my cousin who is vegetarian.  For her bit I had bought extra firm tofu to use. 
The general consensus was that it was quite yummy- Yay!   I absolutely love it and am so excited to make it again.

Here is the recipe I came up with- mostly as found on the allrecipes.com site.  I doubled & tripled this though.  I cook for 6 minimum around here and more often than not I have a few extras around the table. 

Ingredients:

marinade:

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 tablespoon turmeric
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper (only if you love it HOT!) 1/4 teaspoon is what I used the 2nd time
• 2 teaspoons freshly ground black pepper
• 1 teaspoon minced fresh ginger
• 4 teaspoons salt (or to taste- I used kosher)
• 3 boneless skinless chicken breasts cut into bite sized pieces OR 2 lbs of shrimp, peeled, de-veined and tails removed OR extra firm tofu

sauce:

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

1. In a large bowl combine yogurt, lemon juice, and all the spices from the marinade list-cumin, cinnamon cayenne, black pepper, turmeric, salt  & ginger.  Stir in your meat- chicken, shrimp or tofu.  Cover and refrigerate for at least one hour- I had my stuff marinating all day.
2. If you are making chicken or tofu- you can use your grill to cook it.  If you want you can skewer the  chicken, I just threw it on some veggie grill sheets that I have to keep the meat from falling through.  You want to cook th chicken until the juices run clear- 10-15 minutes or so.
3. Melt butter in a large heavy skillet over medium heat.  Saute garlic and jalapeno for 1 minute. season with the sauce spices -cumin, paprika, turmeric and salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes.  Add grilled chicken/tofu and simmer for 10 minutes.  Transfer to a serving plater and add fresh cilantro on top

For shrimp:

Instead of grilling the shrimp I just dumped the entire bowl of marinade and shrimp into the sauce once it had thickened.  I then cooked the shrimp in the sauce (a little less than 10 min I think- the shrimp should be pink).

All this was served with brown rice that had been seasoned with onions, garlic and turmeric and I added frozen peas once the rice had finished cooking (the hot rice will defrost and cook the peas in a few minutes).  Add some warm Naan bread and you've got yourself a delish meal!

Grilled marinated chicken

Simmering in the sauce

The finished plate :-)