Text 14543, 114 rader
Skriven 2014-07-01 06:37:10 av Dave Drum (1:261/38)
Ärende: Chile 6727
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Tikka Masala
 Categories: Asian, Poultry, Dairy, Citrus, Herbs
      Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
  1 1/2 lb Boned, skinned chicken
           - breasts
    1/4 c  Plain whole-milk Greek-style
           - yogurt
      2 tb Peanut oil
      2 ts Fresh lime or lemon juice
      1 lg Clove garlic; minced

MMMMM---------------------------SAUCE--------------------------------
      1 tb Ground coriander
  1 1/2 ts Ground cumin
    1/2 ts Ground cardamom
    1/2 ts Ground nutmeg
  1 1/2 ts Paprika
    1/2 ts Cayenne
      1 tb Grated peeled fresh ginger
      4 tb Unsalted butter
      1 lg White onion; fine chopped
  1 1/2 c  Canned tomato purée
    3/4 c  Water
    1/2 c  Heavy cream or half & half
  1 1/4 ts Salt
    1/2 ts Fresh ground black pepper
    1/2 c  Chopped fresh cilantro; +
           - additional sprigs for
           - garnish

  FOR SERVING: Naan (Indian flatbread) and/or cooked Basmati
  Rice

  EQUIPMENT: Meat mallet or rolling pin, Microplane

  MARINATE THE CHICKEN: Use a fork to prick the chicken
  breasts all over on both sides. Arrange the chicken
  breasts on a large sheet of plastic wrap, spacing them
  apart from one another, then cover with a second large
  sheet of plastic wrap. Using the smooth side of a meat
  mallet or a rolling pin, beat the chicken until the
  breasts are an even 1/2" to 3/4" thickness.

  In a small bowl, whisk together the yogurt, 1 tablespoon
  peanut oil, lime juice, and garlic. Add the pounded
  chicken, and rub the marinade over the meat. Set the
  chicken aside while you make the sauce.

  MAKE THE SAUCE: In a small bowl, whisk together the
  coriander, cumin, cardamom, nutmeg, paprika, cayenne, and
  grated ginger. In a heavy, wide 4-quart pot or sauté pan
  over moderately high heat, melt the butter. Add the onion
  and sauté, stirring occasionally, until light brown and
  caramelized, about 5 minutes. (Note that because they are
  sautéed so quickly over moderately high heat, the onions
  will not caramelize evenly.) Reduce the heat to moderate
  then stir in the spice and ginger mixture. Add the tomato
  purée, water, heavy cream, and salt, and bring the sauce
  to a boil. Reduce the heat to gently simmer the sauce,
  uncovered, until thickened slightly, about 10 minutes.

  DO AHEAD: The sauce can be prepared ahead and
  refrigerated, in an airtight container, up to 3 days.

  WHILE SAUCE IS SIMMERING, COOK CHICKEN: Heat a heavy 11"
  to 12" griddle or skillet over moderately high heat until
  very hot and add 1/2 tablespoon of peanut oil. Working in
  two batches, cook the chicken breasts, turning them a few
  times and lowering the heat if the chicken chars too
  quickly, until just cooked through and browned well on
  both sides, 6 to 8 minutes total. Transfer the chicken as
  cooked to a cutting board. Wipe the griddle or skillet
  clean with a paper towel and cook the remaining chicken,
  adding the remaining 1/2 tablespoon peanut oil between
  batches.

  When all the chicken is cooked, cut it into 1 1/2-inch
  pieces. Add the chicken to the simmering sauce and
  continue to gently simmer it, stirring occasionally, for 5
  minutes. Remove the pan from the heat, stir in the black
  pepper and chopped cilantro, and season with salt. DO
  AHEAD: Chicken tikka masala can be prepared ahead, cooled,
  uncovered, and refrigerated, covered, up to 3 days.

  TO SERVE: Transfer the chicken to a serving dish and
  garnish with additional cilantro sprigs. Serve with naan,
  and/or if desired with Basmati Rice .

  Cook's Notes: If you prefer to make the sauce with fresh
  tomatoes, chop 1 pound fresh tomatoes and purée them,
  including the skins and seeds, in a blender with 1
  tablespoon tomato paste and 3/4 teaspoon sugar. When using
  fresh tomatoes, omit the 3/4 cup water from the recipe.

  by Julie Sahni

  Epicurious | May 2013

  Yield: Makes 4 servings

  MM Format by Dave Drum - 12 June 2014

  Uncle Dirty Dave's Archives

MMMMM

... Some people kiss as if they were eating watermelon. - Saadat Hasam Manto

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 * Origin: Prism bbs (1:261/38)