tikki masala+rice+naan

we sistahs email often attaching a new-to-us recipe.

all them recipes get stacked high in my "inbox" going unused

because i'm too forgetful to go and print them up!

so, folks, we're digging up those archives!

oh how proud am i of big sis, Manda (a self-proclaimed non-bloggy, non-techy gal).

she took initiative and emailed us this bad-boy recipe!

specifically for the blog!

one of her bff's, Natalie Fredrick

(first rule of "try this"...give credit where credit is due!)

brought her this dish when she had a baby.

she died and went went to heaven.

Natalie brought it with homemade Naan.

but, if you're lazy like myself, you'd just buy the frozen stuff from trader's.

i admit, I haven't whipped this one up (yet).

(absent husband=grilled cheese)

i promise I'll attach a pic when I do.

(another new rule...just post the darn recipe, even sans pic!).

Chicken Tikka Masala

Marinade:

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper (I only do 1tsp)

2 teaspoons freshly ground black pepper

2 tsp salt

1 tablespoon minced fresh ginger

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 jalapeno, chopped fine

1 T. butter

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons paprika

1/2 t. salt (or to taste)

1(8 ounce) cans tomato sauce

1 cup cream

1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 1 1/2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

4. Season with 2 teaspoons cumin, paprika

5. Stir in tomato sauce and coconut milk.

6. Simmer on low heat until sauce thickens, about 20 minutes.

7. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with rice.

Indian style rice with cashews and raisins

1 tablespoon vegetable oil

1 1/2 cups basmati rice

1 (14 ounce) can coconut milk

1 1/4 (14 ounce) cans chicken stock

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pinch crushed red pepper flakes

1 teaspoon salt

1/4 teaspoon ground turmeric

1 bay leaf

1/2 cup raisins

3/4 cup cashew halves

Directions

Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Garlic Naan

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.