When I decided to make Chicken Tikka Masala, an Indian/British dish last night, it didn’t even occur to me that it was Oscar night and that Slumdog Millionaire, a movie set in India, was a prime contender. Maybe it was my subconscious that drove me to look at Alicia’s Tikka recipe, which she’s blogged about a few times. At any rate, dinner was awesome and Slumdog was a huge winner, so things are good all around on that front.
Chicken Tikka Masala is pretty easy to make, so long as you’ve got a little time and like spicy food. We followed a recipe on allrecipes (Mr. Pea made the marinade, as I was pinned under a sleeping cat), but we made some substantial adaptations. Here is the link: http://allrecipes.com/recipe/chicken-tikka-masala/detail.aspx
and here’s what we changed:
DON’T follow the salt amounts. We used only 1/2 tsp in the marinade, and a pinch in the sauce. It’s all you need.
We cut the cayenne in the marinade in half and it was plenty spicy.
We used curry powder instead of garam masala, as that’s what we had on hand.
I forgot to get a jalpeno, so I just added a good pinch of red pepper flakes to the garlic in the first part of the sauce recipe.
I used probably 9 or 10 ounces of tomato sauce (and almost exactly 1 lb of chicken) which was a good ratio–lots of sauce for rice, and naan, if we’d had any made up.
I used half-and-half instead of heavy cream. Partly because I’m cheap and already had half-and-half and partly because of calories.
Delicious! We ate our tikka with some brown jasmine rice and a box of frozen spinach, tossed in a saucepan and thawed, cooked a little, and sprinkled with curry powder and salt.