tikka masala
by risi idiokitas
serves: 6
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indian chicken tikka masala adapted from http://veganhogg.wordpress.com/2010/03/30/vegan-masala/ |
Ingredients: |
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1 lb |
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chicken breast |
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1 cup |
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plain yogurt |
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2 tsp |
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fresh lemon juice |
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1 tsp |
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ground red pepper |
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2 tsp |
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black pepper |
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1 tsp |
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cinnamon |
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1 tsp |
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salt |
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2 tsp |
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minced fresh ginger |
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1 tbsp |
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butter |
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2 cloves |
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garlic, minced |
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2 tsp |
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ground coriander |
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1 tsp |
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ground cumin |
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1 tsp |
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paprika |
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1 tsp |
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garam masala |
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0.50 tsp |
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salt |
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1 (8oz)can |
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tomato sauce |
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1 cup |
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coconut milk |
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1/4 cup |
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peas |
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1/4 cup |
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chopped fresh cilantro |
Directions: |
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1 Chop chicken into 1″ cubes. Mix the first 8 ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
2 Soak bamboo skewers in warm water while preparing sauce.
3 For sauce, melt butter on medium heat until melted.
4 Add garlic and cook for 1 minute.
5 Stir in coriander, cumin, paprika, garam masala and salt.
6 Stir in tomato sauce and simmer for 15 minutes.
7 Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
8 Thread Gardein chicken onto skewers and discard marinade.
9 Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
10 Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
11 Garnish with fresh cilantro and serve with Basmati or Jasmi
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