Sunday, November 8, 2009

Chicken Tikka Masala and Stitches

Forgive me for not posting in so long. I've been quite busy (*cough* and lazy) with school. I just finished my physics and organic chemistry midterm this week, so now I just have catchup reading to do in my other classes and to get ready for finals. I've been busy, also, with club events. I just did an acting audition for Cal VSA's Spring Culture Show! Pretty excited to see if I get a spot, although I am a little anxious about how busy I will be next semester with my tentative schedule: Biology, Physics, Engineering, Undergrad research apprenticeship, Culture show choreographer and actress. Whew! Time management will be key.

Anyways...on to what this post is supposed to be about:

Chicken Tikka Masala.

Or, at least, my attempt at making it. Granted, this tastes very good, but I doubt any Indian would say it's authentic. I used what I had on hand and threw in as I saw fit. This dish also occurred around the slashing of my finger by a glass cup, the finger which proceeded to bleed for an hour before I went to the ER to get it stiched up. While it was cut, I applied paper and pressure to it while still on and off cooking this tikka masala. Such an eventful Friday night!

So, I looked up a recipe for chicken tikka masala and proceeded to add ingredients as stated, not measuring anything and crushing whole coriander and cumin seeds with the back of a wooden spoon. This was very much a "whatever's-on-hand" kind of endeavor.

I marinated cubed chicken in yogurt, lime juice, cumin, coriander, paprika, black pepper, chili powder, and ground ginger the day before. I then somewhat followed this recipe with the change in marinating the chicken.

First, I stir fried some chopped onion with ground ginger and garlic. I added cumin, coriander, curry powder, turmeric powder, paprika, and more chili powder and sauteed some more. I then added some chopped tomatoes that I blended. Simmer a bit, adjust flavors to taste. Then, I added the whole shebang of marinated chicken, with the yogurt marinade and all. Since I wouldn't be thickening the sauce with any cream or the like, I figured the yogurt would be a fine substitute. It was all right, but cooked yogurt tends to become grainy in the final product. I let this simmer until the chicken was cooked through. ^Above, I served it with brown rice - no basmati, I know :'( - and mixed field greens. Haha, soooo not Indian. Lets say it's Indian fusion or something wild like that. In all, it was pretty good. Next time, cream or whole milk would make the texture better and more curry and turmeric powder.

And finale!

Came out of the ER with a splint. Looks like I broke my finger,
but it's just 6 stitches! :P

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