Tuesday, October 11, 2016

Indian Kitchen

Varun K.

Hello, my name is Varun and I am not a personal chef. I am just an extreme food lover, who enjoys learning how to cook different, delicious types of food. My passion for cooking started since childhood. Being of Indian origin, I have learned several authentic Indian recipes from both, my mother and grandmother. The cuisine of India is known for its fabulous use of herbs and spices. We use flavors of spicy, sour, sweet, and hot in combination to produce mouth-watering dishes. In this blog, I am taking you on a culinary adventure with different cuisines from India. The first dish I would like to introduce you to is a well-known favorite, Chicken Tikka Masala. 

·         1 cup plain yogurt
·         1 ½ tablespoons lemon juice
·         1 teaspoon ground red cayenne pepper
·         2 teaspoons cumin
·         1 teaspoon black pepper
·         1 teaspoon ground cinnamon
·         1 teaspoon garam masala
·         ½ teaspoon ground ginger
·         ¼ teaspoon salt
·         3 boneless, skin less chicken breasts, cut into 1-inch chunks
Masala sauce:
·         1 tablespoon butter
·         3 cloves garlic, minced
·         2 teaspoons ground coriander
·         2 teaspoons ground cumin
·         1 teaspoon paprika
·         1 teaspoon garam masala
·         ½ teaspoon salt
·         1 ½ cups tomato sauce
·         1 ½ cups heavy cream
·         ¼ cup chopped fresh cilantro
Chicken tikka masala steps:
1.      Combine all marinade ingredients in a bowl. Add chicken pieces and toss to coat. Allow chicken to marinate for 1 hour.
2.        In a large pan medium heat, melt the butter, add garlic, and cook until fragment. Add the cumin, coriander, paprika, garam masala, and salt. Stir to combine. Add tomato sauce and simmer for 15 minutes until the sauce thickens.
3.      Meanwhile, grill the marinade chicken on a hot grill for 5 minutes on each side until the chicken is cooked.
4.      Transfer the chicken to the sauce and add the cream. Allow to simmer another 10 minutes or until the sauce thickens. Transfer to a serving dish garnish with cilantro.

5.      Serve with naan and rice

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