Monday, March 22, 2010

Chicken Tikka Masala (with Savory Spice seasoning blend)

This is another recipe for which you need a seasoning blend from Savory Spice here in Colorado. Or you could try to piece together your own and follow the other steps listed here.
This turned out really well and we'll definitely be making it again!

Chicken Tikka Masala

4 tbsp. Tikka Masala powder
2-3 tbsp. olive oil
12oz bag frozen vegetables* 1lb. chicken breast, cubed into bite-sized pieces
1 tbsp. lemon juice
1 1/2 tsp. sea salt
1/2 cup plain yogurt
1/2 cup half & half [I used yogurt in place of this, but if you can eat dairy I'm sure half and half is better]
Either 1 1/2 tsp. honey powder and 3 1/2 tbsp. tomato powder mixed into 8 oz. water OR 1 1/2 tsp. honey and 8 oz. tomato sauce

Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. We also have a vegan version of this recipe.

Convert tikka powder into paste by following the instructions on the label and set aside. If using, thoroughly mix tomato powder, honey powder and water into a smooth sauce and set aside. In a large skillet, heat olive oil over medium/high heat. Meanwhile, cook veggies in microwave for 2-2 1/2 minutes. Lightly brown chicken; lower heat to medium, add veggies and stir in tikka paste. Cook for 2-3 minutes stirring occasionally. Next, stir in lemon juice, sea salt and tomato mixture and cook for 3-4 more minutes. Mix together yogurt and half & half in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5-8 minutes stirring occasionally.

Even though the spice mix is pretty spicy, I added some additional red pepper flakes just to kick up the heat factor a touch more.

Serving Suggestions:
Over rice with chopped cilantro and pita, tortilla or naan bread. Start cooking rice simultaneously and it should be ready to serve when the tikka masala is complete.
Yields: 4 servings

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