I is for Indian Food
The other day the kiddos came home and we checked the frig calendar only to learn that particular day was designated I day. A day to think of things that start with I. Igloo, Ice Cream, Ice Cube you say. Duh! Indian food, I say! That day I came home at a relatively decent hour and began cooking it up. I made Lentil Dal and then began preparations for my favorite, Chicken Tikka Masala. Mmmm. It's a spicy dish with a hint of coconut, tomato and it's just amazing. UberGeek claims not to like Indian food but he loves this, go figure.
Tikka Masala Recipe
Ingredients:
1.5 lbs boneless skinless chicken thighs
Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground red pepper (can double this if you like spicy)
1 teaspoon black pepper (can double if you like spicy)
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)
Sauce
1 tablespoon butter
2 garlic cloves, minced
1 jalapeno, minced (I half this when making for UberGeek and kids)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market or most grocery stores including Publix carry in spice section)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1/2 cup whipping cream
1/2 cup regular or lite coconut milk
1/4 cup chopped fresh cilantro for garnish if desired (leave off if feeding men you are already married to or children, save your money)
Directions
- For sauce, melt butter on medium heat.
- Add garlic& jalapeno; cook 1 minute.
- Stir in coriander, cumin, paprika, garam masala& salt.
- Stir in tomato sauce.
- Simmer 15 minutes.
- Stir in cream and coconut milk, simmer to thicken- about 5 minutes.
- Marinate chicken thighs (in the refrigerator) for an hour or so. Place thighs in slow cooker. (Do not pour in remaining marinade with thighs) Discard marinade.
- Pour sauce over thighs
- Slow cook 3-4 hours high or 6-8 hours low
- Garnish with cilantro if desired. Serve with basmati rice
