October 1st, 2007
|jimbojones||08:52 pm - fuck yes!|
Several years ago, I went up to Ohio to visit scarlett723. While there, I fell MADLY in love with a particular Indian dish I'd never had before - Tikka Masala.
Since then, I've had that dish in many forms in many different restaurants, and found mixes and sauces and the like from Indian grocery shops, and while it's usually been good, it's never been as OH MY GOD AWESOME as that first taste of Masala in whatever restaurant in Cincinatti that was.
But tonight, my friends, all of that has changed. For tonight, there was no store-bought sauce. Nor was there a restaurant. Nor, even, a recipe. Tonight, my friends, I have reverse engineered paneer tikka masala, and god damn, it is good.
Current Mood: triumphant
Current Music: Dethklok - Duncan Hills Coffee Jingle
Slice a pound of chicken breast into bite-size chunks. Do the same for half an onion and some squash and zucchini (if you like). Heat a couple tablespoons of butter in a large saucepan, and add minced garlic when it's sizzling. Brown the chicken and saute the veggies in the butter and garlic. Add two normal cans or one humongous can of organic crushed tomatoes, and a healthy slug (1/2 a cup or so) of half-and-half or cream. Add a LOT of curry powder, and fine-tune from there with sea salt, cumin, and cayenne (or other) pepper to taste - most pre-made curry powders tend to be extremely bland so they need more cumin and pepper than they already have in them. Stir in a healthy slug of cottage (or ricotta) cheese as well, and let simmer for half an hour to an hour, depending on your patience and taste (the chicken and veggies should have been cooked already from the sauteeing before beginning the sauce itself, so from now it depends on how tender you want them).
Traditionally, you want basmati rice for a base to pour this stuff over; but I actually prefer couscous. Couscous is also RIDICULOUSLY easy and fast to cook and healthier, so win/win if you find you like it as well.
The squash and zucchini are dubious in terms of "authenticity", but they do nicely in the dish. It'll work fine without them if you want something more like what you'd get if you ordered Tikka Masala in a restaurant.