I’ve been enjoying the most recent issue of Eating Well. Tonight’s experiment was Quick Chicken Tikka Masala, with some adaptations.
Quick Chicken Tikka Masala
4 t garam masala
1/2 t salt
1/4 t turmeric
1/2 cup all-purpose flour
1 pound chicken tenders
4 t canola oil (whoops! I used Ts instead of ts!!!)
6 cloves garlic, minced
1 red onion, diced
1 28-ounce can plum tomatoes, undrained
2/3 cup 2% milk
Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, then turn off heat and transfer sauce into a blender. Puree the sauce until smooth.
Transfer the sauce back into the pot and add the milk. Add the chicken and simmer over medium-low heat until the chicken is cooked through. Serve over brown rice.
I would give this recipe a solid B. While I was dubious about coating the chicken in garam masala, it was fine. The chicken was cooked perfectly, which was gratifying. However, the strongest note in the sauce was GARAM MASALA, so a little bit of balance would have been nice. Matt and I both agreed that a bit of heat would have been nice, so next time I make this, I will throw in some cayenne or chili powder. As it was, I added sliced jalapenos to my plate for some much-needed kick. I am stuck, though, with two leftover chicken tenders and nearly four cups of leftover sauce. Any suggestions for how to deal with that? I would hate to chuck that sauce.
And I still haven’t mastered brown rice.