random musings

October 13, 2011

If I can't be bothered to take pics...

at least I can point you to others' beauty. This recipe comes from Meal Planning 101, and is listed as Tikka Masala.

The original recipe is a slow cooker one. However I was lazy the night before, and there isn't a lot of time for meal prep when work starts at 6A! I started cooking at ~430P and we ate at 7P, about 1 hr was hands on. The bf love-love-loved this (and so did I).

Note: While cooking, the spices used in this recipe may seem overwhelming. The bf is heat-phobic and had absolutely no issues with the version I made, although consider yourself warned regarding biting into any whole peppercorns your garam masala mix includes. It was very savory with a hint of sweet and tang (from the yogurt).

1c yo-lite vanilla yogurt
1 T rice vinegar
1 tsp cumin seeds
1 tsp cinnamon
1/2 tsp salt
1 tsp pepper
9 chicken drumsticks, skin-on/bone-in

Mix everything together in a container with a lid (or use plastic wrap) and stick it in the fridge for at least an hour. The recipe says up to one night, so this step is a good target for the night before or during your morning or lunch break. Hands-on time: 5 minutes, Dish count: 1

marinated chicken (see above)
1 small white onion
1 T ginger
28oz can diced tomato
6oz can tomato paste
4 cloves garlic, minced
1 T garam masala
1 T green curry paste (I used Thai Kitchen brand)
1 tsp coriander
1 tsp mild chili powder
1 tsp cumin seeds
olive or canola oil for frying

Chop onion, mince garlic and ginger. In a large skillet over medium heat, saute ginger, garlic and onion until fragrant and onion becomes golden brown. Remove to plate. To the same pan (medium-high), add marinated chicken and brown on at least two sides. The goal here is to develop the flavor in the pan and caramelize the chicken skin, not to cook the meat. Remove chicken to plate. Without adding any oil, spoon in tomato and curry pastes and cook, stirring sporadically until no longer bright red, about 2 minutes. Add diced tomatoes, spices, sauteed onions/ginger/garlic, chicken and any accumulated juices to the pan and bring to boil. Reduce heat and cook, covered, until chicken is tender and falling off the bone. If you have a rice cooker now would be the time to start it. Hands-on time: 35 minutes, Dish count: 2

To serve:
1 c whipping cream
1/2 tsp garam masala
1/2 tsp cumin

Stir spices and cream into sauce and return to simmer before serving spooned over rice. Hands-on time: 2 min, Dish count: 0

This recipe made four large adult portions, which could have easily extended to 5. When going to reheat this, I discovered that the sauce and chicken had refrigerated into a large lump, and was concerned that it would dry out. A quarter cup of chicken broth solved that dilemma.

Other notes:
The bf has already asked that this recipe be prioritized in the meal rotation, and next time, I will use plain yogurt, plus add some sweet curry powder to add yet another dimension of flavor. Yum!

Compared to the original recipe, there are fewer dishes (no crockpot insert or broiler pan) and I think that any extra hands-on time is recouped by the fact that all cooking occurs in the same pan, resulting in a beautifully complex sauce.

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