My favorite

I’m glad I got back into making my own yogurt again.  Now, I have a fresh quart of plain yogurt whenever I need it to do neat things like marinate chicken.  For months, I’ve had to make a note and a specific trip to the store if I wanted to make a lot of the dishes I’m dying to try.  Sunday afternoon, while the Pear butter was simmering, I grabbed some chicken out of the fridge and coated it in a thick bath of yogurt and spices, fully intending to grill it up for supper.  But then, we got company and company that doesn’t like Indian food.  Well, company that hasn’t ever had Indian food and I’d love to challenge their opinion of it.  I let it marinate overnight and we had this on Monday night and my goodness, I didn’t make enough of this to share.  As it was, I wept a tiny tear when I gave up the leftovers so Matt could take them to work this morning. 
Chicken Tikka Masala one of my absolute favorite Indian dishes.  I always order it when we go to an Indian restaurant and whenever I see the sauce jarred in the grocery, I buy it to try.  I haven’t had any since about a week before I had Sylvia so I was just dying to savor every bite.  And this dish did not disappoint.  Creamy and with just a hint of spice this is a dish that even the 7 month old licked her fingers over.

Chicken Tikka Masala
  • 1 c. yogurt
  • 1 c. fresh cilantro or coriander
  • 3 Tbsp. fresh grated ginger
  • 3 Tbsp. fresh minced garlic
  • 3 Tbsp. garam masala
  • 1 tsp. red pepper flakes
  • 1 lb. chicken
  • 1 clove garlic, minced
  • 1 jalapeno, minced  (this makes a fairly mild sauce, feel free to add more if you desire)
  • 1 small onion, diced
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 tsp. salt
  • 8 oz. pureed tomatoes
  • 1 c. whole milk
  • Cilantro for garnish
  • Naan
 Mix the yogurt, cilantro, ginger, garlic, garam masala, and red pepper flakes.  Cover the chicken in the marinade.  Allow to set for at least 4 hours, but preferably over night. 
In a large saute pan, melt some ghee and saute the onion, garlic and jalapeno until tender.  Sprinkle the cumin, paprika and salt.  Saute until fragrant.  Pour in the tomatoes and simmer 5 minutes.  Add the milk and cook over low until the sauce thickens.  In the meantime, grill the chicken until cooked through.  Cut the chicken up into small pieces and add to the sauce.  Serve over brown or basmati rice and with warm naan.  

** For the Cheflets:  Liam ate this just fine, but I’ll admit he was more interested in the naan.  I gave Sylvia the rice with a small amount of sauce on it.  She got the flavor, but none of the zing.**

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