GLT's early morning host Jim Browne is prowling twin city streets, looking for something good to eat. Today, the first installment of our series, "Dishing It Up,":
Chicken Tikka Masala
1-1/2 lbs boneless skinless chicken . Cut into 1 inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1" long)
6 bamboo skewers (6")
Marinate overnight in refrigerator.
1 tablespoon unsalted butter
2 garlic cloves , minced
1 jalapeno, minced
3 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
1 Soak bamboo skewers in water.
2 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3 Discard marinade.
4 For sauce, melt butter on medium heat.
5 Add garlic & jalapeno; cook 1 minute.
6 Stir in coriander, cumin, paprika, garam masala & salt.
7 Stir in tomato sauce, simmer 15 minutes.
8 Stir in cream; simmer to thicken- about 5 minutes.
9 Slide Chicken in fairly cool tandoori, about 350 degrees fahrenheit, You can also grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
10 Remove chicken from skewers; add to sauce.
11 Simmer 5 minutes.
12 Garnish with cilantro Serve with rice, and naan bread.
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