• Chick'N - 10

    From Dave Drum@1:18/200 to All on Tue Aug 23 11:58:48 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Tikka Masala
    Categories: Poulltry, Dairy, Herbs, Vegetables, Chilies
    Yield: 5 servings

    MMMMM--------------------------CHICKEN-------------------------------
    1 1/4 lb Boned skinned chicken
    6 tb Plain whole milk yogurt
    1/2 tb Grated ginger
    3 cl Garlic; minced
    1 ts Cumin
    1 ts Paprika
    1 1/4 ts Salt

    MMMMM---------------------TIKKA MASALA SAUCE--------------------------
    2 tb Oil; divided
    1 sm Onion; thin sliced
    2 ts Grated ginger
    4 cl Garlic; minced
    1 tb Ground coriander
    2 ts Paprika
    1 ts Garam masala
    1/2 ts Turmeric
    1/2 ts Fresh ground black pepper
    14 oz Can crushed fire-roasted
    - tomatoes
    6 tb Plain whole milk yogurt
    1/2 ts Cayenne pepper
    1/2 ts Salt
    Cooked rice; to serve
    Cilantro; to garnish

    Trim chicken of any extra fat. Chop in bite-sized pieces
    about 1/2" to 1" wide. Place the chicken thigh pieces to
    a medium bowl.

    Add the yogurt, ginger, garlic, cumin, paprika and salt.
    Using your hands, combine the chicken with the spices
    until the chicken is evenly coated.

    Cover the bowl with plastic wrap and let the chicken
    marinate in the fridge for at least 45 minutes or as
    long as overnight. (Marinating for 4 to 6 hours is
    perfect.)

    In a large skillet, heat 1 tablespoon of canola oil over
    medium-high heat. Add the chicken thigh pieces and cook
    for about 6 to 7 minutes, until theygCOre cooked through.
    Transfer to a plate and set aside.

    Wipe down the pan you used to cook the chicken. Heat
    remaining canola oil over medium heat. Add the onions
    and cook for 5 minutes, until softened, stirring often.

    Add the grated ginger, minced garlic, coriander,
    paprika, garam masala, turmeric, black pepper, salt, and
    cayenne. Let the spices cook until fragrant, about 30
    seconds to a minute.

    Add the crushed tomatoes to the pan with the spices and
    let everything cook for 4 minutes, stirring often. Add
    the yogurt and stir to combine.

    Reduce the heat to medium-low and let the sauce simmer
    for another 4 minutes. Add the chicken pieces to the pan
    and coat with sauce.

    Serve over cooked basmati rice and garnish with
    cilantro.

    By: Lisa Lin

    Serves: 4 to 6 servings

    RECIPE FROM: https://www.simplyrecipes.com

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