Hungry for Indian flavors? Here’s a shortcut dinner.
Delicately spiced Indian food takes time to make. For this dinner, I captured the essence of tikka masala, chicken in a creamy tomato sauce, so I can enjoy Indian food that can be quickly prepared. It’s an Indian dish with an English pedigree.
Spices are the secret. It’s worth gathering a few together for this dish. Garam masala is an important addition to the recipe. It’s a combination of spices usually made with cardamom, cloves, cumin, cinnamon, black pepper and nutmeg. Use it at the end of the cooking time to retain its aroma. It is available in the spice section of the market. Try it over other foods such as vegetables or rice.
Wine:
Fred Tasker’s wine suggestions: “Chicken Tikka Masala is spicy, requiring a wine with a hint of sweetness. Try a riesling.”
Helpful Hints:
• Spices keep about six months. Buy new ones if yours are older.
• The chicken tastes great on the next day. Make extra if you have time.
Countdown:
• Prepare all ingredients first.
• Start chicken.
• While chicken cooks, make rice.
Shopping List:
To buy: 3/4 pound boneless, skinless chicken breast, 1 small bottle ground ginger, 1 small bottle ground coriander, 1 small bottle turmeric, 1 small bottle garam masala, 1 small bottle caraway seeds, 2 tomatoes, 1 carton light cream, 1 package microwaveable rice and 1 bunch cilantro.