Chicken Tikka Masala with Vegetables

chicken tikka masala is my favorite indian dish...savory and slightly spicy (or a lot spicy, depending on your preference) with a hint of underlying sweetness. YUM! we tried this recipe tonight and i tweaked it here and there. it came out perfectly and we will make it often!

(confession: i pilfered this photo, because i couldn't get a good one, but my version was the same gorgeous color, but with carrots, cauliflower, and peas thrown in the mix)

marinade for chicken:
combine 1 cup plain yogurt
1 TBSP lemon juice
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp cayenne pepper (this is mild, you can add more, depending on how spicy you like it)
2 tsp black pepper
1/4 tsp ground ginger
1 tsp salt
1/2 tsp paprika

dice 2-3 boneless, skinless chickent breasts and marinate in yogurt sauce for at least an hour. (i think you could marinate overnight in the refrigerator, i did it for an hour at room temperature) skewer chicken.

you can cook the chicken on a grill or broil on a rack over a baking pan in the oven. either way, lightly oil the grill or rack and cook just until done on the inside and starting to color on the outside. once cooked, set aside.

spice blend for chicken:
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 1/2 tsp sugar
dash of cayenne pepper


make spice blend and set aside.

sauce for chicken:
2 TBSP butter
1 clove garlic, minced
1 small onion, halved and thinly sliced
spice mix (see above)
2 8 oz cans tomato sauce
1 cup heavy cream
1 cup skim milk
cilantro, for garnish
3 carrots, sliced about 1/4" thick
1 1/2 cups cauliflower florets
1 cup frozen peas

in a large pot, melt butter and saute onion and garlic for about 1-2 minutes. add spice blend, tomato sauce, milk, cream, and veggies. stir to combine and bring to a simmer, then reduce heat to low and simmer 30 minutes, until sauce begins to thicken. add chicken and simmer about 10 more minutes. (if needed, thicken sauce with a small amount of cornstarch blended with cold water).

serve over jasmine or basmati rice, garnish with cilantro. i think this recipe would be delicious made in the crockpot and simmered on low for 2-3 hours. stir in the chicken about 30 minutes before serving.

posted by spy

pistachio gelato

the color may not look appetizing, but let me tell you, this stuff is fantastic-o!

stay tuned next week for hazelnut gelato...

gelato al pistacchio

3/4 cup unsalted shelled pistachios

3/4 cup sugar

2 cups whole milk

1 tsp almond extract

5 large egg yolks

2 drops green food coloring (optional)

chopped unsalted pistachios

finely grind 3/4 cup pistachios and 1/4 cup of the sugar in processor. combine pistachio mixture, milk and almond extract in heavy medium saucepan. bring to boil then strain solids through a fine strainer. whisk yolks and 1/2 cup sugar in large bowl to blend. gradually whisk milk mixture into yolk mixture. return mixture to saucepan. stir over medium-low heat until custard thickens slightly and leaves pan on the back of a spoon when finger is drawn across, about 8 minutes (do not boil). remove from heat, whisk in food coloring then refrigerate until cold, about 3 hours.

process custard in ice cream maker according to manufacturer's instructions. transfer to covered container and freeze. scoop and garnish with chopped nuts.

i doubled the recipe and next time would use less sugar -

posted by amy

As Requested:

Creamy Fusilli with Yellow Squash and Bacon

coarse salt and ground pepper
8 oz fusilli (or rotelle) pasta
4 slices bacon, cooked and crumbled into small pieces (save grease in pan)
4 medium yellow squash (quartered lengthwise and sliced crosswise)
2 garlic cloves, minced
½ cup heavy cream (i used skim milk and it turned out fine)
¼ cup shredded parmesan cheese, plus more fore serving

Cook pasta until al dente, according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.

Place skillet containing bacon grease over medium-high heat. Add squash and garlic (i tossed in some thinly sliced onions as well) to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5-7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2-3 minutes more.

Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken, 2-3 minutes. Remove from heat; stir in parmesan cheese and add enough reserved pasta water to create a sauce that coats pasta. Top with reserved bacon and more cheese.

sorry for the no photo, but we snarfed this down too quickly to even think about taking a photo. posted by spy