Thursday, July 14, 2011

Chicken Tikka Masala and Garlic Naan

This naan bread has a slightly sweet taste that is a really nice complement to the spicy Chicken Tikka Masala. I prefer to sprinkle it with parsley (for color), not cilantro, as I'm not a huge fan of that flavor. It's important to remember to cook the naan on the hottest grill/skillet you can get.

1T. Yeast
1 C. Warm Water
1/4 C. sugar
3 T. milk
1 egg beaten
3T plain yogurt
2t. salt
4C. flour
1/4t. garlic granules
Additional Garlic

In a large bowl. Dissolve yest in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl and cover with a damp cloth, set aside and let rise till doubled.

Punch down and pinch off bunches of dough, roll till VERY thin and place on grill. Cook for about 2 minutes and then flip then remove and brush with melted garlic butter and sprinkle with parsley or chopped cilantro.

This recipe is one of my mother's own making. The full flavor and bright color are sure to please. You can control the "hotness" of the dish by using more or less cayenne. I choose to leave it out all together!

1 C. plain yogurt
1 T. lemon juice
2 t. ground cumin
1 t. garam masala
1/4 t. cayenne (you can leave it out)
1/2 t. ground ginger
1/2 t. salt
3 boneless skinless chicken breasts, cut into bite sized pieces.

Marinate the chicken in this mixture over night in the fridge. Using a slotted spoon to life the chicken out, cook the chicken in this mixture. Set aside.

1 to 2 T. olive oil
1/2 t. garlic granules
1/2 t. cumin
2 t. curry
2t. garam masala
1 T. paprika
1t. kosher salt
2 8oz. cans tomato sauce
3/4 C. heavy cream
1 onion cut in slices
2 green peppers cut in squares
1/2 t. balsamic vinegar or a little more
1T. sugar or a little more.

Saute onions and peppers in oil and when they are soft, add spices and tomato sauce cook for about 15 minutes and add then add cream, the heat needs to be way down, add chicken and cook for about 5 minutes. Serve with Basmati rice and naan.

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