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Chicken Tikka Masala

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from Cook’s Illustrated Sept/Oct 2007… haven’t tried it yet, but I want to, so I’m saving the recipe here for future reference:

Chicken Tikka:

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne

1 tsp table salt

2 lbs boneless, skinless chicken breasts, trimmed of fat

1 cup plain whole milk yogurt

2 Tbsp vegetable oil

2 medium garlic cloves, minced (about 2 tsp)

1 Tbsp grated fresh ginger

Masala sauce:

3 Tbsp veg oil

1 medium onion, diced fine (about 1.25 c)

2 medium garlic cloves, minced

2 tsp grated fresh ginger

1 serrano chile, minced (ribs/seeds removed)

1 Tbsp tomato paste

1 Tbsp garam masala

1 28-oz can crushed tomatoes

2 tsp sugar

1/2 tsp table salt

2/3 c. heavy cream

1/4 cup chopped fresh cilantro

1. For the chicken: combine spices and salt in small bowl. Sprinkle chicken with spice mixture, pressing gently so mix adheres. Put on plate, cover w/plastic wrap, refrigerate 30-60 mins. In large bowl, whisk together yogurt, oil, garlic, and ginger, and set aside.

2. For sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook until light golden (8-10 mins). Add garlic, ginger, chile, tomato paste, and garam masala. Cook ~3 mins till fragrant (stir frequently). Add crushed tomatoes, sugar, and salt. Bring to boil. Reduce heat to med-low, cover, and simmer for 15 mins, stirring occasionally. Stir in cream and return to a simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to about 6 inches from heating element (upper middle rack). Preheat broiler. Using tongs, dip chicken into yogurt mixture to cover with thick layer, and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken till thickest parts are 160 degrees and exterior is lightly charred in spots, 10-18 mins, flipping halfway through.

4. Let chicken rest 5 mins, then cut into 1-inch chunks and stir into warm sauce–do not simmer chicken in sauce. Stir in cilantro, adjust salt, and serve.

Also, ricotta gnocchi:

1 15 or 16-oz container whole-milk ricotta

2 large slices white sandwich bread, crusts removed and bread torn into quarters

1 large egg

2 Tbsp minced fresh basil

2 Tbsp minced fresh parsley

salt

1/4 tsp black pepper

6 Tbsp all-purpose flour

1 oz. Parmesan, grated (about 1/2 cup)

Sauce:

4 Tbsp unsalted butter, cut into 4 pieces

1 small shallot, minced

2 tsp minced fresh sage

1 tsp juice from 1 lemon

1/8 tsp salt

For gnocchi: Drain in a strainer lined w/3 layers coffee filters or paper towels for 1 hr.

Preheat oven to 300 degrees.

Process bread in food processor until finely ground, about 10 seconds. Spread on baking sheet and toast till dry and just golden, about 10 mins, stirring once. Let cool to room temp. Should be about 1/2 cup crumbs.

Transfer drained ricotta to food processor and pulse till curds break down to fine, grainy consistency, about 8 1-sec pulses.

Using rubber spatula, combine ricotta, egg, basil, parsley, 1/2 tsp salt, and pepper in large bowl. Add flour, Parmesan, and bread crumbs. Stir till well combined, Refrigerate for 15 mins. Check texture of dough (should turn into a ball, not too sticky) and add more flour if needed.

Lightly dust work surface w/flour. With floured hands, roll lemon-sized piece of dough into 3/4″ rope, rolling from center outwards. Cut into 3/4″ long pieces and transfer to parchment paper-lined baking sheet.

For sauce: melt butter in 12-inch skillet over med-high heat, about 90 seconds, till butter is browned. Off heat, add shallot and sage, stirring till shallot is fragrant, about 1 min. Stir in lemon juice and salt.

To cook gnocchi: Bring 4 quarts water to boil, add 1 Tbsp salt, reduce heat till water is simmering, gently drop 1/2 of gnocchi into water and cook till all pieces float to surface. Continue to simmer another 2 mins or so, till gnocchi are cooked through. Remove using slotted spoon, repeat w/remaining gnocchi.

Or, tomato cream sauce:

1 Tbsp EVOO

1 medium garlic clove, minced

1 14.5 oz. can diced tomatoes, pureed until smooth

1/4 tsp salt

1/8 tsp sugar

2 Tbsp chopped fresh basil

2 Tbsp heavy cream

Cook garlic first, then tomatoes, salt and sugar, simmer 5-6 mins till thickened. Remove from heat and add basil and cream.

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Written by orata

April 30, 2009 at 4:09 pm

Posted in recipes

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