Chicken Tikki Masala

In the mood for Indian...this is what I see

Ingredients

• 4 skinless chicken breasts, cut into 1/2-inch cubes
• 2-inch piece fresh ginger, peeled
• 1 clove garlic, minced or pressed
• Salt and pepper to taste
• 1/2 cup cilantro, finely chopped
• 1 lemon
• 3 tablespoons vegetable oil
• 1 red onion, roughly chopped
• 1 teaspoon chili powder
• 1 teaspoon garam masala or other curry powder
• 1 teaspoon ground turmeric
• 10 ounces light cream, or 3/4 cup plain yogurt plus 1 teaspoon flour
• 2 teaspoons tomato paste

Procedures

1. 
   Into a large bowl, grate half the ginger, and zest the lemon. Then add the garlic, cilantro, 1 tablespoon of vegetable oil, half the lemon's juice, a tablespoon of yogurt, salt, and pepper. Stir, add chicken to bowl, and set aside to marinate.
2. 
   While the meat is marinating, heat the remaining oil in a heavy, large skillet over low heat. Roughly chop the remaining ginger and add it to the oil with the onion. Cook gently for 10-15 minutes until falling apart and caramelized. Add the spices and stir well to combine. Cook for an additional 2-3 minutes to marry the flavors. Season with a good pinch of salt, then scrape into a bowl and reserve.
3. 
   Increase the heat to medium-high and add the chicken pieces. Cook, turning occasionally, until brown and cooked through, but still tender. Return the onion mixture to the skillet, and add the cream if using, or the flour then yogurt. Stir in the tomato paste and simmer for 5 minutes.
4. 
   Check for seasoning, adding salt or lemon juice as needed. Serve with basmati rice or naan.

Chickpea and Artichoke Masala

I made a recipe from Aarti Party tonight with a bit of Na an on the side. Purely vegetarian with the exception of 1/4 cup of yogurt.

1 large red onion chopped
1 clove of garlic
1/2 inch piece of ginger grated
3 Roma tomatoes chopped
2 T canola oil
1 t cumin seeds
1 t ground coriander
1/2 t garam masala
1/4 t paprika
1/4 t turmeric
1/4 c yogurt
1 T lime juice
1 can (14 1/2 ounce) chickpeas
1 can (14 1/2 ounce) artichoke hearts drained and rinsed
1/2 c water
salt
Chopped fresh cilantro

optional 1 serrano pepper split

Process the onion, ginger, garlic, and tomatoes in a food processor and process till smooth.

Meanwhile warm the oil and once shimmering, add the cumin seeds. (I added a serrano and let it cook in the oil too for a little bite) Once they are done popping, add the onion tomato mixture and saute till the color darkens and it thickens about 10 minutes.

Add the spices and cook 30 seconds then add the yogurt slowly. Stir in the lime juice and water, chickpeas and artichokes. Salt to taste. Cover and simmer 10 minutes. Check seasoning then garnish with cilantro.

Man, this was a great recipe. Tasty and filling. The side of hot off the griddle Na an really made it but you could serve it over rice also. Yum.