Friday, May 27, 2011

Chicken Tikka Masala Part 2

This recipe really is fun to make.  I am hoping you enjoy it as much as I have.  One of my favorite things about making Indian food is the smells that fill your home.  It makes me smile to think about how much I love when Santosh first realizes that I am making Indian food for him.  The smell drifts downstairs to his office and I know exactly when he realizes he is having Indian food for dinner.  He is always douses with compliments.  Doesn't that make you want to try to make loved ones?!?

Lets start with some beautiful spices.  You will need Salt, Paprika, Garam Masala, and Cumin.  If you listened to me yesterday you should have enough cumin seeds already toasted and ground (review previous post on how to make). 
Finely dice one Serrano pepper
Melt 1 TBS of butter.
Add the Serrano pepper along with 1 TBS Ginger-Garlic paste to the hot butter.
Fry the Ginger-Garlic paste and pepper for about 2 minutes and then add your beautiful spices and mix well.
Pour in 8 oz of delicious tomato sauce.
Then add 1 cup of Heavy Whipping Cream.
Stir well and simmer for 20 minutes.
While your sauce is simmering take your chicken and place it on a hot grill.  You can oil the grates before placing the chicken on it (helps it not stick...I always forget to though).
I usually have my grill around 500 degrees and cook 7 minutes on one side and 5 minutes on the second side
After 20 minutes of simmering the sauce has thickened up and it is ready for the delicious spicy chicken.
I try to let my chicken set for 5 minutes after taking it off the grill.  This allows the juice to settle back into the chicken verses running across your cutting board.
I usually like to cut the chicken in pretty big chunks but today I halved my normal size.
Add the chicken to the thickened tikka masala.
This is 4 chicken breast. I always double it!
Stir the chicken in good and then simmer for 10 minutes UNCOVERED! (I have found that covering brings the oils and butter to the top...doesn't look me... I learned the hard way )
Now it is ready to eat.  Oh man it is delicious!
Add some beautiful Basamati rice and life can't get much better.  This is seriously one of those meals that you can't stop eating and then you regret later when it settles and you realize you ate 4 helpings and you should have only ate 2.  It is just that good though.

Continued recipe from Chicken Tikka Masala Part 1

  • 1 tablespoon butter
  • 1 tablespoon ginger-garlic paste
  • 1 Serrano pepper, finely chopped
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1-2 teaspoon salt, or to taste
  • 1 (8 ounce)can tomato sauce
  • 1 cup heavy whipping cream
  • 1/4 cup chopped fresh cilantry (optional)


  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Place chicken on grill and discard marinade. Grill until juices run clear, about 7 minutes on first side and 5 minutes on other side.
  • Melt butter in a large heavy skillet over medium heat. Saute ginger-garlic paste and jalapeno for about 2 minutes. Season with cumin, paprika, garam masala, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
*** Another helpful hint: I also double the sauce recipe EXCEPT for the Serrano pepper.  I always double everything but the pepper.  Hope you enjoy!

Wednesday, May 25, 2011

Chicken Tikka Masala (Best recipe yet...)

This is my new all time favorite recipe (Santosh agrees).  I have tried several Chicken Tikka Masala recipes but finally arrived what I think is the perfect recipe.  I have made it numerous times since discovering it.  Every time I have company over that enjoy eating Indian food I make this recipe.  I like to make it for Indian gatherings to impress everyone (still trying to prove I CAN cook Indian food!)  I even made it just for fun and put it in my freezer.  I critiqued the recipe the first couple of times I made it and now I finally think it is perfect for us.  That does NOT mean it will be perfect for you.  The spice level is a medium (definitely not mild).  Not too spicy for me and not too bland for Santosh...just perfect.  I hope you will be able to enjoy this recipe as much as we have.  This is a 2 post recipe.  Today we will work on the marinade and tomorrow we will finish up with the sauce and grilling.  YUMMY!!!    
Start off with toasting 6 tsp of cumin seed (this will save you a step tomorrow) or buy cumin powder (much easier way but not as fresh)
After the seeds start filling your house with a wonderful fragrance then you need to grind the seeds into a powder
The seeds should look something like this.

1 cup of plain yogurt per 2 boneless skinless chicken breast
I love Indian spices.  They smell delicious.  They look delicious.  They taste delicious!
Add 1 TBS of lemon juice to yogurt
2 TBS Ginger-Garlic Paste (recipe to following in another post)
Add the spices to the yogurt mixture and mix well.
Take 2 boneless skinless chicken breast
and put slits into them. Be careful not to cut all the way through.  This allows the marinate to seep into the chicken.
Place slit chicken into Ziploc bag
add the yogurt marinate to the chicken and allow to marinate in refrigerator for 12-24 hours.


  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons freshly ground black pepper 
  • 2 tablespoon ginger-garlic paste (recipe to follow)
  • 1 teaspoon of salt
  • 2 boneless skinless chicken breasts


  • In a large bowl, combine yogurt, lemon juice, cumin, cayenne pepper, black pepper, ginger-garlic paste, and salt. 
  • Cut slits into chicken breast to help the flavor to penetrate throughout the chicken.
  • Place chicken in ziploc and add marinate.  Refrigerate chicken for 12-24 hours.
Helpful Tip:
*** I always double by putting 4 chicken breast and double the marinate and let it set overnight in the refrigerator.  

Recipe continues tomorrow!

Monday, January 24, 2011

To be continued....

Thank you for your interest in my blog.  I know I just started but I thought I would take a break and work diligently on getting some new recipes. Indian food can be hard to perfect and I only want to post perfected meals.  I will start posting again mid April.  Thanks for your patience and understanding

Saturday, December 18, 2010

Roasted Chicken breast

Chicken...yummy!  I have been trying to cook more vegetarian but chicken stands in my way.  Yummy, moist, delicious chicken breast -- the main reason I fail as a vegetarian.  I mean seriously, who wants to give up chicken strips, coconut chicken, chicken fajitas, bbq chicken, chicken kabobs, and my craving today ROASTED CHICKEN.  It is seriously delicious.  Super moist, with tons of flavor, dissolves in your mouth.  Oh so good and oh so easy.  Here is how I make it:

Brown Basamati Rice
Veggies of your choiceChicken Breast
    Salt & Pepper

Preheat the oven to 500
Since brown rice takes so long to make I usually begin my meals by starting the rice. If you have decided that you don't like brown rice you need to try brown basmati.  Recently, I tried it and have become a HUGE fan.  Given the option I will always pick brown basmati.

Take the rice

 Add water or broth (I love making it with vegetable broth)

I add a tad of butter and a little sea salt.
Bring to a boil and reduce heat, cover, and simmer for 50 minutes (worth the wait)

I once read that while roasting your chicken you can add your veggies under the roasting pan.  I cover the pan with foil and put some veggies on foil under the broiler tray. You can put any veggies here: potatoes, carrots, parsnips, onions, butternut squash...pretty much anything. I only had onions and carrots on hand so that is what I used.  Have fun with it

Place 2 chicken breast (bone-in and skin-on) on a roasting pan.

 take some room temperature butter

chop 2 cloves of garlic

add garlic, salt, pepper, and thyme to your butter

and smash them together.

Make a delicious spread

which you will rub over the chicken breast

Pull back the skin and rub the herbed butter all over the chicken breast.

Then pull the skin back over the chicken breast.

Season with additional salt & pepper and roast for 30 minutes until the chicken breast reads 170 degrees.

Oh my goodness!  Isn't that beautiful! 

Cover the chicken with foil as you finish up the rest of your meal.  This allows the chicken time to "rest." It allows the juices to re-enter the chicken vs just running on your plate.

I should have turned the veggies at least once during the roasting process but I totally forgot.  Luckily for me they turned out caramelized.  I LOVE caramelized veggies (especially onions).

So you have two options:
Either serve the chicken on the bone (Santosh's preference)

or cut the chicken off the bone (my preference)

My goal with every meal is to help show you how easy it is to cook a delicious meal right from your very own kitchen.  Now, GO ENJOY!

From my Stove-Top with Love

**Cabbage recipe to come...