Sunday, May 17, 2015

Masala Sauce and Chicken Tikka

A decent imitation Indian meal.  Of course there are lots of shortcuts.  If you do it right and roast your own spices and grill your chicken it will be even better.

Chop and sautee four or five onions with a few cloves of garlic (peeled and crushed).  Put in crockpot with 32 ozs of tomato sauce and 8 ozs heavy cream.  Add two tablespoons garam masala seasoning (I am lazy, if I did it properly I would make my own garam masala seasoning with cinnamon, roasted cardamom, etc...  if not, you can find a decent garam masala through Amazon.) one tablespoon of salt and cayenne pepper to taste (that is, to your heat preference).  Cook for as long as you can (pref a couple of hours).  At some point, blend the onions in with a stick mixer.

Keep a close watch over temp once you have added the cream.  Crockpot on low...

Serve over Chicken Tikka and Rice.

Chicken Tikka is made by cubing chicken and marinating overnight in a mixture of plain yoghurt and curry seasoning.  Then roast in the oven (pref. broil) spread out on aluminum foil on a cookie sheet.  (Or do it the hard way - skewer and barbecue the chicken cubes)