So Many Dishes

Well, that wasn’t fun! It certainly wasn’t a bad case of Covid, although I wouldn’t wish the headache I had on my worst enemy. Ken and I kept our distance, however, and I was banished from the kitchen. Ken fed me well, and if I’d thought to take pictures, I’d blog the red cabbage recipe he tried. Everything he cooked over the past week was tasty, but that was particularly delicious. Thank goodness I didn’t lose my sense of taste!

I broke my semi-quarantine on Tuesday, but Ken kept to his usual Tuesday cooking routine, and Wednesday we ate leftovers. So last night was my first chance to cook, and I had fun.

I made a recipe that I had originally planned for last Friday, chicken tikka masala. This is based on a Weight Watchers recipe, which seems like an odd coincidence, given the recent news about the company. Although it’s delicious, I expected that it wasn’t exactly authentic. As I researched, however, I found recipes that are all over the place, and I learned that there really isn’t a definitive recipe.

While it’s probably apochrycal, one of the origin stories says that a British patron of a restaurant in the Punjab complained that the chicken he was served was dry, and sent it back to the kitchen. The chef mixed spices into a can of Campbell’s tomato soup and poured it over the chicken. Other sources say that the dish was created in Great Britain, and, according to Wikipedia, a survey of 48 different recipes showed the only ingredient common to all was the chicken. Tikka masala is similar to butter chicken. Supposedly, butter chicken has a creamier sauce, while chicken tikka masala is more tomato forward. What I do know is that the flavor of this recipe reminds me of chicken that I ate at an Indian restaurant in London, although neither of us can remember what they called it.

My result last night made plenty of sauce, because I included just one small, 12-ounce chicken breast without adjusting anything else. I kept the spiciness down; the recipe calls for a Serrano pepper, and I’ve made this using part of a Cubanelle. Last night, though, I included about a quarter of a bell pepper that was in the fridge, and Ken added cayenne at the table. My sinuses didn’t need any help, they’d been draining plenty all day. I did use more garam masala than the laughably small amount called for. I remember when finding garam masala required a trip to an Indian market; now it’s everywhere. And, of course, I increased the ginger.

Chicken Tikka Masala

• 1 and 1/4 pounds skinless, boneless chicken breast, but into 3/4-inch cubes
• 3/4 teaspoon salt, divided
• 1 tablespoon canola oil
• 1/2 cup coarsely chopped onion
• 1/2 – 1 Serrano pepper (may substitute 1/2 Cubanelle or bell pepper, depending on desired level of heat), stemmed, seeded, and coarsely chopped
• 3 garlic cloves, chopped
• 1 – 2 tablespoons minced peeled fresh ginger
• 1/2 cup water
• 1/2 cup tomato purée or passata
• 1 1/2 teaspoons garam masala
• 1/4 teaspoon turmeric
• 1/2 teaspoon sugar
• 1/3 cup half-and-half
• Fresh cilantro for garnish

Combine onion, pepper, garlic, ginger, and water in a blender container and purée. Set aside.

Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a large, nonstick skillet over medium high heat. Add the chicken and cook, stirring frequently, until lightly browned, about 5 minutes.

Pour onion mixture over chicken and bring to a boil. Stir in tomato purée, garam masala, turmeric, sugar, and remaining 1/2 teaspoon of salt. Reduce heat and simmer, partially covered, until flavors blend, about 10 minutes. (The dish can be held at this point, at a bare simmer, if you’re waiting for the rice to finish cooking—or finishing your pre-dinner glass of whatever). Just before serving, stir in half-and-half; remove from heat and sprinkle with cilantro, if desired. Serves 4.

I always serve this over rice, and often make a cucumber and tomato raita, as I did last evening. It was the perfect side on a hot day. It definitely felt good to be cooking again.

Happy eating!