Subj : Chick'N - 10
To   : All
From : Dave Drum
Date : Tue Aug 23 2022 11:59:58

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Tikka Masala
Categories: Poulltry, Dairy, Herbs, Vegetables, Chilies
     Yield: 5 servings

MMMMM--------------------------CHICKEN-------------------------------
 1 1/4 lb Boned skinned chicken
     6 tb Plain whole milk yogurt
   1/2 tb Grated ginger
     3 cl Garlic; minced
     1 ts Cumin
     1 ts Paprika
 1 1/4 ts Salt

MMMMM---------------------TIKKA MASALA SAUCE--------------------------
     2 tb Oil; divided
     1 sm Onion; thin sliced
     2 ts Grated ginger
     4 cl Garlic; minced
     1 tb Ground coriander
     2 ts Paprika
     1 ts Garam masala
   1/2 ts Turmeric
   1/2 ts Fresh ground black pepper
    14 oz Can crushed fire-roasted
          - tomatoes
     6 tb Plain whole milk yogurt
   1/2 ts Cayenne pepper
   1/2 ts Salt
          Cooked rice; to serve
          Cilantro; to garnish

 Trim chicken of any extra fat. Chop in bite-sized pieces
 about 1/2" to 1" wide. Place the chicken thigh pieces to
 a medium bowl.

 Add the yogurt, ginger, garlic, cumin, paprika and salt.
 Using your hands, combine the chicken with the spices
 until the chicken is evenly coated.

 Cover the bowl with plastic wrap and let the chicken
 marinate in the fridge for at least 45 minutes or as
 long as overnight. (Marinating for 4 to 6 hours is
 perfect.)

 In a large skillet, heat 1 tablespoon of canola oil over
 medium-high heat. Add the chicken thigh pieces and cook
 for about 6 to 7 minutes, until theygCOre cooked through.
 Transfer to a plate and set aside.

 Wipe down the pan you used to cook the chicken. Heat
 remaining canola oil over medium heat. Add the onions
 and cook for 5 minutes, until softened, stirring often.

 Add the grated ginger, minced garlic, coriander,
 paprika, garam masala, turmeric, black pepper, salt, and
 cayenne. Let the spices cook until fragrant, about 30
 seconds to a minute.

 Add the crushed tomatoes to the pan with the spices and
 let everything cook for 4 minutes, stirring often. Add
 the yogurt and stir to combine.

 Reduce the heat to medium-low and let the sauce simmer
 for another 4 minutes. Add the chicken pieces to the pan
 and coat with sauce.

 Serve over cooked basmati rice and garnish with
 cilantro.

 By: Lisa Lin

 Serves: 4 to 6 servings

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... THINGS TO DO TODAY:  Breathe in, breathe out, breathe in, breathe out.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)