Chicken Tikka Masala Pizza

Chicken Tikka Masala Pizza pictures (1 of 3)

I’ll be very honest. I’m quite possibly the worst baker in the whole world. I can’t follow baking instructions, no patience, always too hungry and can’t wait for hours to devour the baked goods, and that’s why I hardly attempt to bake. But recently, I’ve started to have a second thought about baking, thanks to my shiny new double oven gas range from KitchenAid which inspires and motivates to learn baking every time I set my eyes on the ovens.

So this past week, I asked my friend A to come bake with me. We decided to make an Asian-style pizza and came up with the idea of Chicken Tikka Masala Pizza. Chicken Tikka Masala (check out the recipe by What’s for Lunch Honey) is a delicious Indian recipe and makes a killer topping for the pizza. The exotic tastes of the spices and the chicken paired beautifully with the cheesy pizza. It was scrumptious and we couldn’t stop eating it.

Here is my Chicken Tikka Masala Pizza recipe, using a store-bought pizza crust. The ingredients list is lengthy and the method is long, but I assure you that the end result is rewarding.

(Click Page 2 for the Chicken Tikka Masala Pizza Recipe)

Pages: 1 2

As much as I love Indian food and grew up eating lots of Indian dishes, I don’t cook Indian food well. I am honored to have Meeta of What’s for Lunch Honey as a guest writer on Rasa Malaysia. I adore Meeta’s writing skills and droolsome food photography, plus she is such a fine cook. Please welcome What’s for Lunch…

I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us. Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of…

For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry. Procuring these spices from the local Indian grocery store always bring back fond memories of the “spice trips” mom and I used to take to the Little India in my hometown of…

Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices. However there is one particular Indian dish that has gained prominence not just for its bold flavors but for its cooking method as well. And that is none other than the world-famous Tandoori Chicken. The name Tandoori Chicken is derived from the “Tandoor”,…

View the original article here

Wallmonkeys Peel and Stick Wall Graphic - Chicken Tikka Kebabs

WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won't damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the 'ADD TO CART' button. Our graphics are offered in a variety of sizes and prices.

WallMonkeys are intended for indoor use only.

Printed on-demand in the United States Your order will ship within 3 business days, often sooner. Some orders require the full 3 days to allow dark colors and inks to fully dry prior to shipping. Quality is worth waiting an extra day for!

Removable and will not leave a mark on your walls.

'Fotolia' trademark will be removed when printed.

Our catalog of over 10 million images is perfect for virtually any use: school projects, trade shows, teachers classrooms, colleges, nurseries, college dorms, event planners, and corporations of all size.

Price:

Click here to buy from Amazon

Chicken Tikka Masala

On nights when I’m not recipe-testing for the blog or cookbook, I crave at least one of the following: a) sushi, b) pizza, or c) Indian food. Good versions of first two are easy to find in my Brooklyn neighborhood, but the third is, sadly, lacking. I don’t live anywhere close to Jackson Heights, Murray Hill, or East 6th St., so cravings have to be satisfied by just rolling up my sleeve.

(When I was in Beijing, which was lacking in not only good Indian food but stores to find non-Chinese spices, I periodically whipped up Chinese-Indian food like Gobi Manchurian and chicken lollipops.)

Chicken tikka masala might be many people’s introduction to Indian food, even though it’s more or less an Indian-British fusion dish. Some claim that it was invented in 1960's Britain, when chefs began adding gravy to chicken dishes to satisfy the British palate, while others argue that it originated much earlier in India during British colonialism.  It’s such a part of British culture that 5 years ago British foreign secretary Robin Cook declared it “a true British national dish. The Scots claimed that it originated in Glasgow, much to the outrage of chefs in India. But whatever its original, there’s little dispute that the yogurt-marinated chicken bathed in creamy tomato sauce is delicious and crave-worthy.

And making it doesn’t require much that you can’t find in your average supermarket, or even your pantry. Rest assured that this sauce is ten times better than any “chicken tikka masala” sauce out of jar. Just be sure to plan ahead; the chicken needs as least 2 to 3 hours of marinating time to maintain its tenderness in the oven. The spicy and creamy tomato-based sauce can be made mild or spicy (see the recipe below), and you’ll want to make plenty of basmati rice to soak it all up.

_________________________________

Chicken Tikka Masala

Serves 4
1 1/2 pounds boneless, skinless chicken thighs, left whole
1 tablespoon butter
1 medium onion, finely diced
1 clove garlic, minced
Chopped cilantro for garnish (optional)

Marinade:
1 cup plain yogurt
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper (1/2 teaspoon if you like this dish spicy)
1/4 teaspoon freshly ground black pepper

Sauce:
1 teaspoon ground cumin
1 teaspoon paprika
8 ounces canned tomato puree or crush tomatoes
1/4 cup heavy cream
Salt to taste

1. Prepare the marinade: In a small bowl, mix together the yogurt, ginger, cumin, cardamom, cayenne, and black pepper. Pour the marinade mixture over the chicken and rub it all over the meat. Cover with plastic and let sit in the fridge for 2 to 3 hours, or overnight.

2. When you’re ready to cook the chicken, position the top oven rack about 6 inches from the broiler (the second rung from the top in conventional ovens). Preheat the broiler.

3. Cover the inside of a baking dish with tin foil or parchment paper, making sure the liner goes up along the sides. Transfer the chicken to the backing dish, wiping off as much marinade as possible (or else the chicken ends up steaming instead of broiling). Broil for 15 to 20 (depending on how big your chicken thighs are), flipping your chicken over halfway through the cooking time. The chicken should be cooked through and have some black/brown spots on the outside. Remove from the oven and transfer to a cutting board to cool.

6. While the chicken is cooling, heat a Dutch oven or large sauce pan over medium-low heat. Add the butter and swirl to coat the bottom. Add the onions and cook gently cook until golden, about 6 minutes. Add the garlic, ground cumin, and paprika  and cook for another minute. Stir in the tomato puree, scraping the bottom of the pan or pot to release any brown bits. Allow the sauce to simmer for 12 to 15 minutes, until it’s thick enough to coat the back of a wooden spoon.

4. While the sauce is simmering, and after the chicken has cooled enough to touch, cut each piece into large bite-sized pieces.

5. After the sauce has thickened, stir in the heavy cream and bring the sauce back to a simmer. Adjust the seasoning with salt, if needed. Add the chicken and stir to coat with the sauce. Transfer to a serving dish, sprinkle chopped cilantro on top, and serve with basmati rice.

_______________________________

You might also like:

Gobi Manchurian

Chicken Lollipops

Salted Lassi

Kashmiri Chai

Mango Lassi and Coconut Lime Lassi

Tagged as: Chicken, Indian, Recipes

View the original article here

Mushroom Tikka Masala

June 26th, 2011 | Indian Recipes | 8 Comments

Mushroom Tikka Masala pictures (1 of 5)

I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us. Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of exotic spices plus heavy cream is simply delicious. If you are a vegan or vegetarian, go check out Veggie Belly, a wonderful food blog packed with gorgeous food photography (click on the image above to view all the beautiful pictures) and tons of recipes. You will love it.

I’ve been reading Rasa Malaysia for several years, and I am so thrilled to be guest posting here! This spicy restaurant style mushroom tikka masala is something I make when my husband and I want a tasty, special meal. Think of this as a vegetarian version of chicken tikka masala. You can smoke this curry using this method, for an extra special touch…

Mushroom Tikka Masala Recipe
Serves 2-3

Ingredients: 

For the sauce
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes, pureed
1/2 teaspoon coriander powder
½ teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder or according to taste
2 tablespoons dry kasoori methi
2 tablespoons heavy cream, optional
Salt

For the vegetables
9oz fresh white button mushrooms (about 15 mushrooms)
1 large green or red bell pepper, cubed
¼ teaspoon turmeric
¼ teaspoon chili powder, or to taste
1/4 cup whole Greek yogurt or strained yogurt
1 tablespoon oil

Method:

Heat oil in a wok, and add the cumin seeds. When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.

Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.

While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.

Cook’s Notes:

For a smoky restaurant style flavor, you can smoke the mushroom tikka masala using this easy method.Serve with a side of naan or rice, my grand mother’s multi colored raita, and lemon or lime wedges.

View the original article here

Asian Home Gourmet Indian Tikka Masala, 1.75-Ounce Packets (Pack of 12)

Indian Tikka Masala. No added MSG, no artificial colours.

Price: $32.28

Click here to buy from Amazon