Tikka Masala

A friend of mine posted this on facebook a few weeks ago and I knew I needed to try it, so I did, the next day. Oh my goodness SO GOOD!

It's her recipe or the one she follows but i'm just sharing it here so that I can point others to it and not have to write it out every time!

So thank you Liesl for sharing! I've made it 3-4 times now and everyone loves it!

I'm sharing some pictures, it's not the prettiest of food... but it's so tasty it doesn't matter.

we serve it over rice with the na'an

broiling the chicken

Tikka Masala:

8 boneless skinless chicken thighs

1 Tbsp. cumin

1 Tbsp. coriander

1 c. plain greek yogurt

1 large yellow onion, diced

6 cloves garlic, minced

1 Tbsp. kosher salt

1 piece ginger root, 2-3 inches, peeled & grated

3 Tbsp. garam masala

1 28 oz. can crushed tomatoes

1 Tbsp. raw sugar (white is okay)

Sriracha to taste, for heat (I personally didn't use any)

1 1/2 c. half & half (or milk)

1 Tbsp. cornstarch

Put the chicken in a bowl and season with coriander & cumin, then stir in yogurt and let sit 10 minutes. Spread out in a single layer on a foil lined baking sheet and broil in the oven 5 - 10 minutes, until starting to get dark charred spots (won't be cooked through). Remove and let cool while preparing sauce. In a large heavy skillet, saute onion & garlic with salt until soft. Add ginger & garam masala and turn heat up to medium high for 30 seconds while stirring. Add tomatoes & sugar and bring to a boil, then turn heat off. Pour into crockpot (add Sriracha here). Chop cooled chicken into 1-2" chunks and add to crockpot, also add liquid from baking sheet. Stir together, cover and cook on low 4 - 5 hours. Before serving, combine milk & cornstarch and stir into mixture, allow to cook 10 more minutes (until bubbly). Serve over rice.

Side note- I couldn't find the garam masala in any stores around here so i searched the internets and found THIS site... and i make my own minus one of the ingredients that i have no clue what it is. Pretty easy.

And no good Indian dish is the same without

Na'an:

1 pkg. (2 1/4 tsp) active dry yeast

1 tsp. sugar

1/2 c. warm water

2 1/2-3 c. flour

1/2 tsp. salt

1/4 c. vegetable oil

1/3 c. plain greek yogurt

1 lg. egg

Dissolve yeast & sugar in warm water & let get frothy. In a separate bowl combine oil, yogurt & egg, then stir into yeast mixture until combined. In a medium bowl mix 1 c. flour with salt. Add wet ingredients and stir. Add flour 1/2 c. at a time until you can't stir with a spoon. Knead on a floured surface for 3 minutes. Dough should be smooth & soft, not sticky. Cover & let double, about 45 min. Flatten & divide into 8 pieces (I often do more & make smaller na'an). Work with 1 piece at a time. Roll out to a circle as big as your hand. Cook in a hot skillet or on the bbq grill until large bubbles form & bottom is golden brown, flip and cook other side. Repeat until all dough is gone.