So, when I whipped this up at home, I decided to throw in some hot peppers and extra cayenne pepper so that we'd all be breathing fire after the meal. I made this recipe using my favorite Indian spices and aimed for flavors similar to the way my favorite Indian place makes their chicken tikka. Basically, that's how I develop any of my recipes (besides the ones that were passed to me by my family or ones that I grew up with). I just play a detective cook and throw in a little of this and a little of that until I end up with something I like.
2 lbs. chicken thighs
1 tablespoon + 1 teaspoon grated ginger
5 cloves garlic, minced
3 tablespoons + 1 tablespoon garam masala
1 cup Greek yogurt
2 tablespoons + 2 tablespoons lemon juice
1 tablespoon salt
2 tablespoons butter
¼ teaspoon cumin seeds
2 teaspoons cayenne pepper
1 jalapeno, sliced
15 oz. can whole tomatoes
½ cup heavy cream
¼ cup chopped cilantro
*If you're not into spice as much a I am, leave out the extra cayenne pepper and jalapeno for a mild version.
garam masala for this meal. And this time, I toasted some whole cumin and coriander and I threw in some fennel because why not? And, I went old school and used a mortar and pestle.
cashew & golden raisin basmati rice and onion chutney and some chana masala and cucumber raita. The chicken tikka is so deliciously spicy, but it's the kind of heat that sizzles on your tongue for a few seconds and then mellows out pretty quickly, which I attribute to the heavy cream. The chicken is incredibly tender, which is probably a combination of the fact that it's thigh meat and that it was marinated in acidic yogurt and lemon. The sauce is creamy without being heavy and it's perfect for stirring into rice. In fact. I think I could probably just eat the sauce on its own; at which point, it would be a vegetarian dish.