Apparently, I’m a subliminally creepy blog stalker.
I had one of those busy days where, even during lunch, I didn’t have time to sit and read blogs.
Apparently, Jenna and I are subliminally connected. I found myself googling “chicken tikka masala recipes” this afternoon between my last class and newspaper staff meeting, and found a variety of recipes. I went to one of my favorite ethnic markets for a few ingredients, and while waiting to check out, I checked my iPhone blog reader.
There it was.
Apparently, my post was going to be remarkably similar to Jenna’s last one, but without my knowing it!
Of course I checked her recipe, and was delighted to find a few things that I didn’t think to add, but that I had on hand at home.
Apparently, homemade healthified chicken tikka masala isn’t all that difficult to make!
Chicken Tikka Masala
Loosely based on Jenna’s recipe, however inadvertent it was
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces (the “tikka” of the recipe!)
- 1 c. 2% Greek yogurt
- 1 clove garlic
- 1/2 tsp each: turmeric, garam masala, ginger powder, cumin, ground coriander seed
- juice of one lime
- 1 tb. canola oil
- 1/2 jalapeño pepper, seeded
- salt & pepper
- 1 onion, chopped
- 1 large can whole tomatoes
- 1 Tb. canola oil
- remaining 1/2 jalapeño pepper, chopped
- 1/2 tsp each: turmeric, garam masala, ginger powder, cumin, ground coriander, salt, and pepper
- 1 tsp garlic powder
- 3/4 c. half and half
Put all the ingredients for the marinade into the blender except the chicken and blend until smooth (thanks for this idea Jenna!) Put the chunks of chicken into a bowl and pour the marinade over them. Stir to coat each piece, then marinate for at least 2 hours, at most overnight. When you’re about ready to eat, broil the chicken until browned and cooked through, turning once.
Make the sauce: heat the canola oil in a pot. Add the onion and jalapeño and cook until the onions are soft and translucent. Add all the spices, stir well, and cook until very aromatic, about 3 more minutes. Add the tomatoes and stir well. Simmer a few minutes and crush the tomatoes with the back of your spoon. Simmer about 15 minutes, then stir in the half and half. Cook another minute, then add the cooked pieces of chicken. Serve with rice or naan.
The naan was a perfect companion to this amazingly complex dinner that I kind of can’t believe I pulled off on a Wednesday… wait… it’s Wednesday! INDIAN FOOD WEDNESDAY! Apparently, I stalk more than one food blogger.
In other news:
- You can vote again for my Wonderful POMcakes! In fact, you can vote EVERY day from now until February 28! Please vote, it’s much appreciated!
- On Sunday, we had a meeting of the Traveling Pans… and apparently all the food was so delicious that my camera ate the photos. ALL the photos. Luckily Jenn was there and recapped the night perfectly! Please visit her post for a taste of what we ate.
- I’m really not a creepy stalker… I apparently just read too many food blogs!