I have a new love affair and it's is with an Indian recipe.
The recipe is so good many people think of it as the National Dish of Britain. It is called chicken tikka masala.
It is a combination of some wonderful spices, called garam masala, turmeric, lots of garlic and ginger, and a big handful of other things.
It is so good I have been going to Orchid Indian Cuisine in Gulfport every Sunday to feast. Orchid is the only place I know of on the Coast offering this dish.
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Below is a quick recipe, not as good as what you will find in a good Indian restaurant, but it will do if you are in a hurry and hurting bad for a chicken tikka masala fix.
CHICKEN TIKKA MASALA
4 teaspoons garam masala
2 pinches salt
1/4 teaspoon turmeric
1/2 cup AP flour
1 pound boneless chicken thighs
4 teaspoons canola oil
6-8 cloves minced garlic
1 large onion
4 teaspoons minced fresh ginger
28 oz can plum tomatoes
1/3 cup whipping cream
Cilantro for garnish
Combine garam masala, salt and turmeric. Place flour in large plate. Next sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. Cook the chicken in hot oil until browned, remove and set aside. Add garlic, onion and ginger in the same pan, add oil if necessary, and cook for 5 to 7 minutes. Add the leftover spice mix and cook for about 1 minute. Now add the left over flour and mix well. Next add the tomatoes, simmer, 3 to 5 minutes. Add the cream, chicken and simmer 3-5 minutes, or until thick. Serve with fresh naan (Indian-style flat bread) and garnish with the cilantro.