Recipie of the Week

If you love Indian cuisine the way we do around here, you will love these recipes! The menu: Chicken Tikka Masala over Basmati rice served with buttered Naan. The Masala recipe is spot on. There are probably better naan recipes out there, but this one was easy, ergo the one for me! I've included my little notes and alterations at the bottom of each recipe.

Chicken Tikka Masala

2 to 3-inch piece fresh ginger, peeled

4 cloves garlic, peeled

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1 teaspoon tomato paste

1 teaspoon distilled white vinegar or lemon juice

1 cup plain yogurt, plus more for garnish

1 cup vegetable oil

1 pound chicken breast, boneless and cut in small pieces

Mint leaves, for garnish

1.In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.

2.Grill chicken over medium-high heat until it is fully cooked and tender. You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.

3.Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender. Serve with mint or yogurt. I served it over basmati rice.

Jesse Note: When I tried to make said 'paste' with the ginger, garlic and lemon juice in my food processor, it didn't quite happen. The bowl of my processor is too large. So my suggestion would be to coarsely chop your ginger and garlic, add all the ingredients into your food processor or blender and then run it until your sauce is nice and smooth.

Naan

Courtesy of Emeril

1 teaspoon dried active yeast

1/2 teaspoon sugar

1/2 cup warm water, about 110 degrees F

1 cup all-purpose flour, plus more as needed while kneading

1/2 teaspoon salt

1/4 cup clarified butter or vegetable oil, plus 1 teaspoon

1. In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.

2. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.

3. Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour. Preheat the oven to 400 degrees F.

4. Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes. Serve immediately.

Jesse Note: Maybe because of my altitude here or something, I don't know, I had to add nearly an extra cup of flour to get my dough smooth. Also, be careful not to roll the dough out too thin. You'll end up with a naan cracker. A very good naan cracker, but not bread. When the dough is rolled, keep it at least 1/4 inch deep. I put my baking stone in the oven as it preheated so as to slap the dough onto a hot surface. (I read its more traditional that way.) I also brushed the naan with butter right as it was coming out of the oven which helped keep it soft as it cooled.