Tikka Masala

Ben's birthday dinner request was Tikka Masala (an indian dish). I'd probably tasted it or something like it before but I definitely had to look up recipes. Note the plurality of that last noun. A tip to the wise. Never just look up just ONE recipe for something new you are trying. Get the feel for the different versions and make the one that sounds the best. Read reviews from other cooks or get recommendations for recipes from other "foodies" you may know. This will give you a much better chance at success your first attempt! It turned out delicious. Just enough kick to make your nose run but not too much that your mouth burned for hours after. I also tried a couple recipes at naan bread. (Emeril can cook almost anything but his naan recipe was not even close). I was so glad i tried another version after I read more reviews and got nervous. Anyone interested in the recipes I used?

Tikka Masala (adapted from Yakutas recipe on allrecipes.com)

marinate:

1 C plain yogurt

1 TBSP lemon juice

1 tsp ground cumin

1 tsp cinnamon

2 tsp cayenne pepper

2 tsp black pepper

1 TBSP minced fresh ginger

3 boneless skinless chicken breasts, cut into bite size pieces

sauce:

1 TBSP butter

2 cloves minced garlic

1 jalapeno pepper, finely chopped and seeded (unless you want real fire)

4 tsp ground cumin

4 tsp paprika

1 TBSP salt

12 oz tomato sauce (i actually used leftover tomato/roaster red pepper soup)

1 (14 oz) can light coconut milk

1/4 C chopped cilantro (garnish)

In a large bowl, combine all ingredients for the marinate and then stir in chicken. Refrigerate for at least 1 hr (even better if you let it sit overnight). Take out chicken pieces and cook in skillet or grill pan (or if you want to use a real grill, you'd need to skewer the pieces so they don't fall through the holes). Cook about 5 min. each side until cooked through).

Meanwhile, melt butter in large skillet over medium heat. Saute garlic and jalapeno for 1 min. Season with spices, stir in tomato sauce and coconut milk. Simmer until sauce thickens, about 20 min. Add chicken and simmer for 10 more minutes. Serve with rice and garnish with fresh cilantro. (makes 4 servings)

**I thought it had a good kick but was not unbearably spicy. If you don't handle spicy food well, cut out half the cayenne and jalapeno.

Naan (adapted from Mic's recipe on allrecipes.com)

1/2 package (.25 oz) active dry yeast

1/2 cup warm water

2 1/2 TBSP white sugar

2 TBSP milk

1 egg, beaten

1 1/4 tsp salt

3 C flour

1 1/4 tsp garlic powder

2 TBSP butter

In small cup, dissolve yeast in warm water, let stand about 5 min, until frothy. Sift 2-1/2 Cups flour, salt and sugar in large bowl. Add yeast, milk and egg to make soft dough. Knead on well floured surface for about 6-8 min. Place dough in well oiled bowl, cover, and set aside to rise (preferrably in a warm place) until dough has doubled in volume (about 1 1/2 hrs). Pinch off smal handfuls of dough about size of golf balls and place on tray. Cover with towel and allow to rise 30 more min.

Preheat grill or grill pan over high heat. Lightly oil grill. Roll out ball of dough into thin circle. Place dough on grill and cook for 2-3 in. Brush uncooked side with butter and sprinkle with garlic powder. Turn over and cook other side for 2-3 min. Brush cooked side with butter and garlic powder. Remove from grill and serve immediately. (makes 8 servings)

The end was a "wee" dessert. Neither of us can eat a lot of dessert-type foods. Here is a simple way to keep the yumminess of the "real thing" (no modified ingredients to make lower sugar/fat, etc) by cutting down portion. I used mini muffin/cupcake pans and a melon baller for the ice cream mini scoops. Individual pudding cups give enough to use as frosting for a few cakes (especially if heated first). I added a few cherries for garnish. (I froze a pound of sweet cherries this summer so I would have them on hand for occasions like this). ok say it...aw...it's so cute. Or as rachel 'n jeff would say...it's so wee.