I recently had a playdate for Little A with Little N, a friend and colleague's daughter who's two. Actually, let me correct that. It was a get together, cooking session and a playdate for the mammas :) We got together at Nicole's house early sans kids, popped open a wine bottle and cooked some chicken tikka masala, rice, salad and cookies before the kids came over. I didn't put any chilli powder as the little ones were going to be eating. They were served the chicken tikka masala and rice. Little A stared at it for a few minutes and then ate his apples. Little N on the other hand, ate a few helpings of it and declared "I love Indian food." What can I say? You're got to try this now. :)
I have been cooking this chicken tikka masala for a few months now and it I think it's finally ready to be shared. It doesn't have the cream and I stir in some yogurt as and when the mood strikes me. And thanks to Nicole, I have lovely pictures of the process too!
We have plans for the next play date and a ravioli making session. Stay tuned!
1 four lbs chicken chopped
To marinate: ( I marinated the chicken for a couple of hours)
2/3 cup yogurt
1 tbspoon paprika
1 tspoon garam masala
1 tbspoon olive oil
1/4 tspoon fresh ground pepper
salt to taste
1 big onion
2-3 tbspoons tomato paste
2 tspoons ginger garlic paste (I do a big batch and keep it for the week)
1 tspoon cumin seeds
2 green chillies (don't slit it)
1 stick cinnamon
2 bay leaves
1 tspoon turmeric powder
1 tspoon cumin seed powder
1 tspoon coriander seed powder
1/2 tspoon garam masala powder
2 tbspoon oil
salt to taste
Set the over to broil. Put the chicken on a cookie sheet with foil, put some olive oil on top and cook for 11-12 minutes. Then turn the chickens and cook the other side for 4-5 minutes. Set it aside.
Heat some oil in a pan, and temper it with some cumin seeds, green chillies. Quickly add the bay leaves, cardamoms, cinnamon and cloves. Then add in the ginger garlic paste. Stir it for a minute.
Then add in the chopped onion and let it saute on low medium heat for 3-4 minute with stirring every minute or so till the onions are soft and translucent. Then add in the tomato paste. Cook for another minute.
Then add the turmeric, cumin seed powder, coriander powder, and garam masala and let it cook and mix well together. Put the chicken in (with all the juice and all) in the pan and stir it all well together. Add about a cup and half of water, salt and let it cook on low heat for 10-15 minutes.