As the chicken came to a completion the basmati rice started cooking in a different pan. Olive oil, salt, pepper and rice coming to a rolling boil. The addition of the starchy scents to the kitchen made the dish start coming together to my senses. In another pan I started the creamy tomato based sauce that would hug the chicken. Garlic and jalapenos tossed into the pan to saute and the popping, sizzling and bold scents filled the kitchen again. Adding the tomato and cream and spices into sauteed combination and the sauce was under way… The final steps of my meal making adventure was letting all the flavors fold into one another through the combining of chicken and sauce. The meal was nearly ready to consume. My senses were heightened and I was ready to scoop my love onto a plate to consume and enjoy.
I love cooking for a million and one reasons… I dislike cooking for few, very apparent reasons. 1. the gathering of ingredients is often times expensive & the amount purchased versus needed increases the cost. 2. the clean-up is NEVER EVER fun. after cooking for five minutes or five hours, washing multiple bowls and spoons and plates, not fun, never fun. 3. the pace by which meals ends is always far too quickly for me. I have a vision of sitting back in a comfortable dining room chair with a bottle of wine on the table, empty plates surrounding me, the ones I love relaxing into conversation and the meal lasting just a smidge longer. Life happens so quickly, days pass in the blink of an eye, I just crave lingering in the good moments just a little bit longer for the sake of my memories and my heart.
Chicken Tikka Masala:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons cumin
2 teaspoons cayenne
1 teaspoon cinnamon
2 teaspoons black pepper
1 tablespoon minced garlic
salt to taste
3 boneless, skinless chicken breasts cubed
1 tablespoon butter
1 garlic clove minced
1 jalapeno chopped
2 teaspoons cumin
2 teaspoons paprika
1 8oz can tomato sauce1 cup heavy cream
1/4 cup cilantro chopped
salt to taste
* To make the marinade, in a large bowl combine yogurt, lemon juice, cumin, cayenne, cinnamon, pepper, garlic & salt. Cube chicken breasts and fold into marinade. Cover and refrigerate for 1 hour.
* When cooking chicken preheat skillet or grill and let chicken stand while heating skillet. Lightly oil heated cook top and discard of excess marinade. Cook chicken until juices run clear (roughly 5 minutes on each side).
* To prepare the sauce, melt butter into a skillet saute garlic and jalapenos in melted butter. Add spices to saute. Pour in cream and tomato sauce, combine all ingredients thoroughly and let simmer on low for 20 minutes. Add cooked chicken and again, let simmer, this time for 10 minutes to let all flavors meld.
* Cook basmati rice or any additional accompaniment according to packaging.
Wendy Hylton says
yum yum yum sounds and looks amazing. I will have to try this one! Thanks for sharing!
Quirky Chaos says
Just an FYI… the dish is quite spicy. So for little palettes, jalapenos may need to be removed.