Chicken Tikka Masala

One of my favorite Indian dishes.

Original recipe from Cafe Delites

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

Ingredients:

Chicken Marinade:
2lbs chicken breasts/tenders cut into large bite-sized pieces
1cup plain yogurt
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp salt

Sauce:
2 tbsp. vegetable oil
2 tbsp. butter
1 large onion, finely diced
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric power
1 tsp ground coriander
14 oz tomato puree
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp ground red chili powder (adjust to taste preference)
1 tsp salt
1 1/4 cup heavy cream
1 tsp brown sugar
1/4 cup water if needed
4 tbsp. fresh cilantro (coriander leaf) to garnish

Directions:

1. In a bowl, combine yogurt, garlic, ginger, and spices. Add chicken and let marinate for 10 minutes to an hour (or overnight if time allows)
   
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
   
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up the browned bits stuck on the bottom of the pan.
   
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
   
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
   
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
   
7. Garnish with cilantro (coriander leaf) and serve with fresh, hot basmati rice.

Æbleskiver

My fabulous sister-in-law, Amy Glemser, introduced me to these delightful Danish snacks. She would often make them for breakfast on special occasions. I had to get this recipe from her when we moved away so we could continue to enjoy them. These are particularly yummy with apple butter, raspberry jam, powdered sugar, etc.

Ingredients

1 1/2 cup butter, melted
3 cup water
3 Tbsp yeast
6 eggs
2 tsp vanilla extract
1/4 + 1/8 cup milk powder
1/2 cup sugar
1 1/2 tsp cardamom
3/4 tsp salt
6 cup flour

Directions

1. Melt butter and add half of water and vanilla. Set aside.
2. Use 1/2 of water to dissolve yeast and set aside
3. Combine dry ingredients and mix together.
4. Add butter and yeast mixtures quickly to dry ingredients to prevent lumps.
5. Add eggs one at a time
6. Let rise 1 hour
7. Heat Æbleskiver pan on med-low heat.
8. Server with jam, maple syrup, cinnamon sugar, Nutella, etc.

Note: can substitute 50/50 cinnamon/nutmeg instead of cardamom

Cinnamon Sugar
3 Tbsp sugar
3 tsp cinnamon

XL Batch

2 1/4 cup butter, melted

4 1/2 cup water

4 1/2 Tbsp yeast

9 eggs

3 tsp vanilla extract

1/2 cup + 1 Tbsp milk powder

2 1/4 tsp cardamom

9 cup flour

1 1/4 tsp salt

3/4 cup sugar

Sm Batch

1 cup butter, melted

2 cup water

2 Tbsp yeast

4 eggs

1 1/2 tsp vanilla extract

1/4 cup milk powder

6 Tbsp sugar

1 tsp cardamom

4 cup flour

1/2 tsp salt