Wednesday, January 17, 2007

Gringo's Chicken Tikka Masala

No picture because, no matter what I do, I can't make this dish look like anything other than cat sick. Mmmm, mmm, nummy!

Last month, I had some tikka masala for the first time at Thali of India . It was eye-poppingly delicious. Tender tandoori chicken is simmered in a flavorful tomato cream - a bit sweet and a bit spicy and completely fantastic.

So I came across a recipe -- a low fat recipe -- for chicken tikka masala and gave it a go. Not bad (even after I played around with it a bit) but not nearly as delicious as Thali's.

(The name is an nod to Idriss, an Indian fellow Shane works with. Idriss used the word "gringos" in a conversation about Americans and after saying that I hadn't realized 'gringo' was an Indian word, he smiled and replied, "It's international."


Gringo's Chicken Tikka Masala

2/3 cup low-fat plain yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic clove(s), minced
2 tsps. garam masala
1/2 tsp black pepper

1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks

2 tsp olive oil
3 medium garlic clove(s), minced
1 small jalapeno pepper(s), minced
1 tsp ground cumin
1 tsp garam masala
1/2 tsp paprika
1/2 tsp ground coriander
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped

2 cup cooked white rice, basmati, kept hot

To make chicken, in a large bowl, whisk together first seven ingredients. Add chicken and toss to coat. Cover bowl and marinate for 1 hour and up to 24 hours.

Grill (on skewers) or cook in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently. (If using wooden skewers, make sure to soak in water for 30 minutes prior to using to prevent charring.)

To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add minced garlic and jalapeno and cook 1 minute. Add spices and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.

Add chicken (removing from skewers, if applicable) to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice.

Serves 4.

Grade: B+


Lis said...

That sounds delicious! I've always been afraid to try Indian food (I can't really say why other than maybe the spicyness?) but this sounds so good that I think it'd be a good dish to start out with.. I could just adjust the pepper in it, eh? Garam Masala isn't hot is it?

Laura Rebecca said...

Hey there lady!

If you're worried about the heat, I'd replace the jalepenos with green chiles or leave them out all together.

I don't know if all garam masala is hot, but this one wasn't. Spiced, yes; spicy hot, no. :)

Acme Instant Food said...

The "Flavor of India" restaurant in West Hollywood is my favorite Indian joint. The menu proclaims their Tikka Masala to be "Dolly Parton's favorite." The woman has good taste because I can suck up that (fattening) sauce with a straw. I'd love to try a less fat-filled recipe so maybe I'll give this a go. Thanks LR!

Lis--Indian food isn't always spicy. I bought a clay tagine a few years back and it makes some of the most amazing Indian recipes! Taste-treat sensations!

Lis said...

Cool.. I can handle those lil green chiles I think. Tonight's grocery night - so I'm putting your ingredients on my list. I'll letchas know how it turned out. :D

Kev - that's good to know! Now blog about some of these good recipes so I can see. :)