Chicken Tikka Masala and Onion Relish

So on Saturday night after prodding from some classmates - I decided to throw an Indian dinner party, showcases some of the recipes from the blog.

The great thing about it was that I got to test the written recipe versions of the ones I wrote on this blog and make sure they came out the same way each time. There was a slight difference in the saag paneer recipe but I attribute it to the adjustment I made for the headcount. Instead of using two bags of spinach i used three, and so the cream addition should have been only a half more, and I think I might have doubled it... but it didn't affect the flavor. What did though, was forgetting to add the spices prior to blending the spinach. So the flavor wasn't cooked out of the spices and instead I added the spices in afterwards and it was sorta raw.

Anyway, Sara, my roommate, tested out a Chicken Tikka Masala recipe, I was hoping to try and eventually place on this blog. It turned out amazing! I was so proud of her. What was better was we had some of my classmates come by, some who are Indian, and they said they enjoyed it as well - which is a huge compliment!

So here's how you make it. It's take a bit of time, but it's worth it. We ended up adding some more red chili powder, maybe a little too much, but it gave it a great kick. Also some sugar helps to balance out the flavors - and if you let it sit for a bit, the flavors blend even more.

Chicken Tikka Masala

serves 6, marinade: at least an hour, prep: 30 min., cook: 1 hour.

Ingredients:
* need various amounts of spices, so keep them handy...

• coriander powder
• cumin seeds
• ginger paste
• garlic paste
• chili powder
• turmeric
• fenugreek leaves, ground
• garam masala
• cashew nuts
• salt
• lime
• cream
• 1 cup of yogurt
• 1 large onion, chopped
• 2 tomatoes, cubed
• 2 bell peppers (two different colors), cubed
• 2 tbsp of oil
• a bunch of cilantro
• 3 chicken breasts, cubed.

Directions:

1. Marinade the chicken, bell peppers and 1 tomato in yogurt and spices. Recipe below.

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Marinade:

• ½ tsp. of chili powder
• ½ tsp. of coriander powder
• ½ tsp. of turmeric powder
• 1 tsp. of ginger paste
• 1 tsp. of garlic paste
• ½ tsp. of fenugreek leaves, ground
• ¼ tsp. of salt      
• ½ of the juice of a lime
• 1 tbsp of oil
• 1 cup of yogurt

1. Take the other tomato and add to blender or food processor and 1 tbsp. of cashews and create a puree.
2. In a medium pot, add a tbsp of oil. Once hot – add 1 tsp. of garam masala, chopped onions, 1 tbsp. of cumin seeds, 1 tsp. of turmeric, 1 tbsp. of coriander, 1 tsp. of chili powder – and cook it the spices for a bit. Add ½ a cup of water and allow it blend with the spices. Then add the tomato puree. Add 2 cups of cream. Add another tsp. of fenugreek powder and cover the pot and allow to boil until combined.
3. Taste and add salt to taste.
4. On a grill or in a non stick or cast iron pan grill vegetables and chicken. Sear outside of chicken and cook through.
5. The add in chicken and vegetables and allow the masala to simmer.
6. Add cilantro to the dish and serve over rice.

In addition to the dishes of chana masala, dal, and lamb keema - she made onion relish, the type you get with pappadum at Indian restaurants as sort of an appetizer.

We found a basic recipe online, but had to make adjustments. 

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Fiery Onion Relish

• 1 cup minced onion
• 4 tsp fresh lemon or lime juice
• 1/2 tsp sweet Hungarian paprika
• 1/4 to 1/2 tsp cayenne pepper (or red chili powder)
• 1 tsp of white vinegar
• 1 tsp of sugar
• 1 tbsp of tomato puree
•   Salt to taste

* if you don't have tomato paste available, cut out the sugar, vinegar and salt - add 1.5 tbsp of ketchup instead.

Directions:

1.      If you prefer your onion to be less pungent, soak it in salted water to cover for about 30 minutes, then drain and rinse it.

2.      Combine all ingredients and set them aside for about 30 minutes while the flavors blend.

3.      This relish should be spicy hot, so add as much cayenne as you dare! Refrigerated, this will keep for several days.