Monday, November 17, 2008

Chicken Tikka Masala

We've always loved this recipe for chicken tikka masala, but after making it on Thursday I'm wondering if I had ever marinated it overnight before. I must have done something different this time because the flavor was even better then I remembered.


The chicken marinates overnight in a yogurt and spice mixture and then you're supposed to grill it, but I never seem to make this during the warm months when grilling is easier. And I still haven't replaced my grill pan after the finish came off the last one, so I just cooked the chicken in a pan over very high heat. I had a minor mishap when I tried to make the sauce in the same pan and the yogurt mixture drippings started burning, but I just switched pans and everything was fine. Once again I served this over basmati rice (perfectly fluffy and tender) and it was a fantastic meal. I think I might leave in some more ribs and seeds from the jalapeno next time since the heat is a little tame for our tastes.
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2 comments:

  1. since the heat is a little tame for our tastes.

    Ah. Diners after my own heart. But you knew that.

    Glad this worked out so well since you were looking forward to it!

    ReplyDelete
  2. Melissa - Oh man, it totally hit the spot! Next time we need naan to go with it.

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