The Indian cooking extravaganza ended with a bang on Friday night at L.A.’s house. After work I hustled home, took care of our pups & packed up all my food and gear to head to Alexandria. Once there I started on the final dishes: Chicken Tikka Masala, Herbed Basmati Rice and Saag.
To begin the Masala I combined the marinade ingredients in a bowl:
– 1 cup light yogurt
-1.5 tbsp lemon juice
– 2 tsps ground cumin
– 2 tsps cayenne pepper
– 2 tsps ground black pepper
– 1 tsp cinnamon
– 1 tsp salt
– 1 tbsp minced fresh garlic
and I put it all in the fridge to let the lovely flavors soak in. Nom nom.
While the marinade was infiltrating the chicken I started on the Saag. I melted 1/2 cup butter (read, ENTIRE stick) in a nonstick pan and added 2 tsps cumin seed, 1 chopped up chili pepper, 2 chopped up cloves of garlic and 2 tbsps turmeric and cooked on medium-high for two minutes. Then I stirred in 1 lb of chopped collard greens & a lb of chopped swiss chard and tossed until all the greens were
wilty. I then added a tsp of coriander, a tsp of ground cumin, and a tsp of salt (or less) and fully incorporated. I let this cook for about 10 minutes under cover. I noticed there was too much liquid so i let it cook longer uncovered the liquid was no longer pooling.
Looks delish, huh. It actually was quite tasty, despite it’s unappetizing appearance 🙂
Back to the masala! After the chicken had marinated for an hour I performed the messy task of skewering all the little bite-sized chunks and putting them on a george foreman. While they were grilling I melted 1 tbsp of butter in a nonstick pan and added 1 minced garlic clove, 1 chopped jalapeno pepper and sauteed for a minute. I then tossed in 2 tsps of cumin, 2 tsps of paprika, 1 tsp of salt, 1 tsp of garam masala, 8 oz of
tomato sauce, and one cup of heavy cream. I brought this to a simmer on low and let it go for about 20 minutes. Once the chicken was semi-done and I’d cooked the marinade onto the meat I took the chicken pieces off of the skewers and tossed them into the masala while it simmered. This is where I lost thescience. I just went with my gut and cut open a couple pieces of chicken to ensure it was done. Then, I transferred the tasty mixture to a bowl and garnished with 1/4 cup of chopped cilantro!
Somewhere in that time I had tossed a cup of jasmine rice in with 2 cups of water and set that to cook while under cover for about 20 minutes and took it off the heat once the water was absorbed. I threw in some salt, pepper, fresh oregano, rosemary, currants and a generous helping of parmesan cheese and voila! Herbed Basmati Rice!
The five of us (L.A. had a guest) set the table and dug in! Triumph! Everything was as tasty as though we were in an Indian restaurant! Aside from the lemon-curry stuff. Ew.