Chicken Tikka Masala

Ingredients

Marinade:

• 1 cup plain yogurt, whisked until smooth
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, put through a garlic press or finely minced
• Kosher salt and freshly ground black pepper
• 1pound boneless, skinless chicken thighs, cut into large bite-size chunks

Sauce:

• 3 tablespoons butter
• 2 teaspoons olive oil
• 6 cloves garlic, minced
• 2-inch thumb ginger, peeled and minced
• 2 serrano pepper, minced (seeds removed if you don't want it spicy)
• 2 tablespoons tomato paste
  
• 2 teaspoons paprika 
• 1 teaspoon garam masala
• 8 Roma tomatoes, diced
• 1 1/2 teaspoons kosher salt
• 2 cups water
• 1 tablespoon dried fenugreek leaves, optional
• 1/2 cup heavy cream 
• Fresh cilantro leaves, minced
• Serving suggestion: Cooked rice, warm naan bread or crusty bread.

For the marinade:

In large bowl, mix the yogurt, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Poke chicken with a fork, then add to marinade. Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.

For the sauce:

When you're ready to make the curry, place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Saute until lightly browned around the edges.

Add the tomato paste and cook until the tomato has darkened in colour, about 3 minutes. Add the paprika and garam masala, and saute for about 1 minute to draw out their flavours.  Add the tomatoes, salt, and water. Bring to a boil, then turn down the heat to a simmer and cover. Cook for 20 minutes. Take the pan off the fire, and allow the sauce to cool for 5 minutes.  Meanwhile, fire up your broiler, and cover your broiler pan in foil. Pull the chicken thigh chunks out of the marinade and place on the sheet. Place under the broiler, and cook about 7 minutes on each side, until charred and cooked through. Cook's Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.  Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Reduce heat to a simmer, and cook, covered, for about 10 minutes.

Add cream and stir through.  Garnish with minced fresh cilantro if you like, and serve over rice, with naan or a crusty piece of bread!

Chicken Dopiaza (Chicken and Onion Curry)

4 large sweet onions,  preferably Walla Walla
6 cloves garlic
1 1 1⁄2" piece ginger, peeled
7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin 

1⁄2 tsp. ground turmeric 

1⁄2 tsp. cayenne pepper
1⁄4 cup yogurt 

6 whole, peeled canned tomatoes,
drained and crushed

1 3–4-lb. chicken, cut into 6–8 pieces,
skin removed
Kosher salt, to taste
1⁄2 tsp. garam masala 

1 tbsp. chopped cilantro

3 serrano chiles, quartered
Cooked basmati rice, for serving

1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.

2. Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18–20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown, 8–10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.

3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.

SERVES 6

This article was first published in Saveur, March 2010.

Celebrating Jim!

Today is Jim's birthday! Celebrating life is always important, and what better than birthdays to celebrate the life of those we love and greatly value! I'd enjoy celebrating all month, but Jim's kept me to a weekend of celebrating. And celebrate we have! We had dinner at favorite local spots every night, and Friday night my Mom, Dad, and Ashley joined!

Friday night: halibut, smoked gouda mac and cheese, mex caesar salad, and blueberry cobbler.
Saturday night: Indian cuisine: chicken tika masala, chicken shahi paneer, and garlic nan bread.
Sunday night: fried green tomatoes and crab - napoleon style, fish tacos, calamari, mushroom risotto, strawberry tres leche.

Tonight my parents and sisters are making a delicious steak & potato dinner for Jim. Looking forward to the continued celebrating!