Wednesday, August 17, 2011

Chicken Tikka Masala and Naan

Love love this recipe. We ate at an indian restaurant recently, and we're hooked. And as always, I got the recipe here from Mels KC (PS, I think my picture looks much more appetizing than hers).

I also whipped up some Naan. It's soo good. The addition of the yogurt makes it moist and delish. Rob loves it.

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (could sub. paprika if you don't like the heat)
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into thin strips or chunks
Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
8 ounces tomato sauce
1 cup cream (I would use half and half next time. a bit rich for me)
1/4 cup chopped fresh cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Naan – Indian Flatbread

*Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. Thistutorial on yeast may help identify how a perfectly floured dough should be.
*Makes about 12 pieces of naan
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)
Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.
Recipe Source: adapted slightly from Evil Shenanigans


Kelli said...

ew! your picture is wayyyy more appatizing. her's looks kind of scary.

jamie k said...

i've always wanted to make this. i love indian food too.

jamie k said...

mmm ... made this yesterday. totally seriously good. i never make stuff that tastes like this. we loved it.

Kelli said...

i made this tonight, and it was delish. my only complaint - my kitchen was/is a mess! does your kitchen explode when you make this? any time i make bread-like stuff there's no turning back on the disaster situation.

jamie k said...

haha. my kitchen explodes every time i cook. i'm not clean in the kitchen at all. i made biscuits this afternoon and the floury counter is still floury. i'm dreading the clean up.

i always double the sauce recipe for this b/c i love it so much ... it's drinkable. and so i have more to soak up with the bread.

Kelli said...

i hate flour counter clean up. lately i have been kneading/flouring on a cutting board. it makes cleaning easier.

also, i think i will put way less cinnamon in the marinade. it was so strong, and i'm not a huge fan of cinn on my savory dishes.

jamie k said...

hmm..good idea.

really? i don't ever think i can pick out the cinnamon flavor specifically in the dish. or maybe i can and just don't know it and that's why i love it so much.