Place chicken under broiler until charred in spots, 5-6 minutes. Unwrap chicken and using tongs, dip chicken into yogurt mixture. Line rimmed baking sheet with foil, spray wire rack with cooking spray and place on baking sheet. While sauce simmers, adjust oven rack to upper middle position (about 6 inches from heating element) and heat broiler. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Add crushed tomatoes, sugar, salt and bring to boil. Add garlic, ginger, chile, tomato paste, garam masala and cook, stirring frequently until fragrant, about 3 minutes. Add onion and cook, stirring frequently until light golden, 8-10 minutes. In a large bowl, whisk yogurt, oil, garlic and ginger, set aside.įor sauce, heat oil in large Dutch oven over medium heat until shimmering. Press gently to adhere and cover with plastic wrap. Combine cumin, coriander, cayenne and salt and sprinkle on both sides of chicken. Wash and pat dry chicken with paper towels. She can be reached at TIKKA MASALAĢ pounds boneless skinless chicken breasts, fat trimmed offġ serrano chili, minced, seeds and ribs removedġ tablespoon garam masala (Indian spice mixture available at Penzey's, ethnic markets and some grocery stores) Lisa Waas is a resident of Fernandina Beach and has been a foodie and home cook for 34 years. Just toast over gas stove or under the broiler) and snow peas sauteed with garlic. I served it with jasmine rice, toasted naan bread (available at ethnic groceries and some large grocery stores. And, if you didn't guess, all the spices are from Penzey's. My children loved it, asking to make it a keeper. This meal uses some of my favorite spices and produces a quick meal that is sure to be a repeat. When I found this recipe, it seemed tame enough not to overpower the kids with cumin.Ĭumin can be really off-putting if you are not used to the flavor. In a quest to get out of my comfort zone, I have cooked lamb, veal, beef, pork and vegetarian more than my beloved chicken. What better cuisine to play with spice than Indian. With so many whole spices at my fingertips, I have been roasting and grinding my own. Back to Penzey's I go, hoping I can practice some restraint. Then along comes a recipe that has an off ingredient that I don't have, like last week's vegetable stock that needed whole star anise. It did smell pretty, though.Īlthough my variety is over the top, I usually have what I need to cook any recipe I find without having to scramble for the right spices or herbs. It was a strange flavor and I'm not sure I will repeat that combination. It stayed in my cabinet for two years before I forced myself to make lavender lemon vanilla ice cream for a dinner party just so I could finally use it. One time while shopping the aisles I purchased lavender. And at the bargain price of $2.50 for the smaller bottles, it seems like a basketful couldn't add up to too much. Hundreds of small bottles of aromatic heaven line the wooden shelves. Years later, Penzey's opened a location in Jacksonville - a store dedicated to carrying the best spices and herbs from around the world. Now I buy both in bulk, so I never run out. I ordered the cinnamon online, and since I was paying shipping I added a bottle of the double-strength vanilla extract. More than 10 years ago, Cook's Illustrated named the Chinese Cassia Cinnamon from Penzey's Spices as the best cinnamon. It innocently started with a jar of cinnamon. I am always searching for the perfect saute oil, cocoa powder, sauce pan, peeler or cookie sheet. Ditto the black and white cookie from a local bakery - not worth the calories. At a new lunch spot recently, I had a sandwich that was bland.
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