Tada! My first try at Indian food. Well not first. Let’s say, my first (relatively) successful attempt at making it. I’m sure there will be someone who will see this and say “God Almighty, what is she doing?” Well…I don’t care. I had a lovely dinner. And my fiancé, who has never had Indian food before (I guess that doesn’t say much for how it really turned out), devoured his plate.
I remember being a teenager and trying to make Indian food. I thought curry powder was all that was needed. God, was I wrong. What I got was a terrible smelling house with flavorless food.
So today, along with my attempt at naan, I decided to make tikka masala for dinner. It wasn’t too hard. Actually, it was pretty easy. Except that I didn’t have any cardamom. Did you know it costs like, a billion dollars for some of that stuff? Ok, exaggeration. It was $13 for a bottle at Walmart and honestly…I didn’t feel like shelling out $13 at a Walmart for it.
Indian food and I…sigh. We go way back. And we’ve had a wonderful relationship for years. The first thing I do whenever I go back to New Jersey is go eat Indian food. I don’t know what it is about it, it’s just so…good! I know, I’m quite the poet.
There’s such a great variety as well. Ranging from kormas to masalas to curries, it’s so endless that it makes me happy. You see, I’m one of those people who just adores food so much that seeing a plateful of it makes me whimper with happiness. Does that make sense? You probably get what I’m trying to say.
I made this version a little spicy but if you or anyone is sensitive to spice, adjust accordingly to avoid disaster.
Excuse my pictures below…as you will see, I forgot to buy basmati rice! What shame.
Serves: 3-4 people
Time: 2 hours
3 large chicken breasts, cubed 2″
1 cup plain greek yogurt (regular yogurt can be used. I just had a ton of greek yogurt on hand)
2 cloves garlic, minced
1/2 tablespoon grated ginger
1/3 large onion, finely diced
1/2 cup heavy cream
1/3 cup tomato paste
1 cup water
2 teaspoon ground coriander
2 teaspoon garam masala
1/4 teaspoon cinnamon
1/2 teaspoon ground turmeric
2 teaspoon ground cayenne pepper
2 teaspoon ground paprika
1. Place your cubed chicken in a large bowl. Add the yogurt, 1 teaspoon coriander, 1 teaspoon garam masala, 1 teaspoon cayenne pepper,cinnamon, turmeric, and paprika. Mix together and let marinate for at least 1 hour.
2. Once your chicken has marinated, turn your oven on to 475 degrees F.
3. Place your chicken on skewers on a nonstick sheet.
4. Bake your chicken for 10-15 minutes, or until cooked thoroughly.
5. In large pan, heat up vegetable oil over low-medium heat.
6. Add your onions and cook until browned, about 6-8 minutes.
7. Add your ginger and garlic. Stir.
8. Add your remaining coriander, garam masala, and cayenne pepper and stir.
9. Add the water and tomato paste. Stir thoroughly.
10. Once simmering, lower the heat and add the cream. Mix.
11. Add your cooked chicken and simmer for a couple minutes.
Serve with basmati rice and naan. Enjoy!