Wednesday, February 16, 2011

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!
2 cups sliced, cooked chicken
I can chickpeas, drained and rinsed
4 tbsp olive oil
2 onions, thinly sliced
1-1" piece of fresh gingerroot, freshly grated
2 garlic cloves, minced
6 cardamom pods, bruised*
2 tsp garam masala
2 tsp ground coriander
1 tsp chili powder, or to taste
1 can of low fat coconut milk
2 tbsp tomato paste
4 tbsp hot water
1/2 tsp salt
1/2 tsp stevia or agave syrup
Chopped fresh coriander, for garnish
Juice of half a lime
  • Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
  • Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
  • Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
  • Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!
* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

1/2 tsp saffron threads
3 cups boiling water
1/4 cup olive oil
2 large onions, sliced thinly
1 1/2 cups basmati rice, rinsed through a strainer
1 tsp whole cloves
4 whole cardamom pods
1 tsp salt
1 tsp freshly ground black pepper
  • Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
  • Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
  • Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
  • Drain well and transfer the rice to a serving dish. ENJOY!

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