Tuesday, March 5, 2013

Chicken Tikka Masala

Everything here in Seoul is extremely expensive. We are lucky to have military privileges at the Commissary on post here (within walking distance from our house, no less!), and I am really grateful for that. But sometimes you just want to eat something that someone ELSE made, don't you??? There's a wonderful Indian restaurant that Jeremy introduced me to soon after we moved here, but unless you get their special lunch deal, it's hard to justify spending $35 on a small bowl of Chicken Tikka Masala--and that doesn't include rice. So I set out to figure out how to make my own :) The best one I've had yet comes from Ree over at the Pioneer Woman, bless her sweet heart. I could hug that gal... Anyway, here's the link to it. I can't say it (or photo-document it) any better than she can!

http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

I wasn't a huge fan of the turmeric rice she (or Pastor Ryan) made. My suggestion would be to just make some steamed basmati rice, throw in the peas at the end, and serve it with some cauliflower on the side. I saute the florets in a little bit of oil, add some cumin seeds if you have them (and make sure the oil is hot enough so they pop and infuse the oil with their fragrance--amazing!). Then sprinkle a little turmeric on top to give the cauliflower that authentic (and yet SOOO fake-looking) Indian color, and put the top on for a few minutes to let them soften. If you need to add water, go ahead :) Enjoy!