Sunday evening Bret and I decided to do something exciting. We decided to make Indian food! I have attempted it in the past with some mediocre results but I knew that with Bret as my kitchen compadre we could not fail. We delved into some Indian cookbooks until our stomachs guided us to the perfect recipe.
We know that in the Indian culture cows are very sacred. And Bret and I agree that cows are sacred too... Sacredly Delicious! Therefore we replaced the lamb in this recipe for some good American Angus beef. The food turned out almost too good and we both ate entirely too much. We fell onto the couch slipping into a complete Indian food coma and contemplated our next Indian culinary masterpiece. We will make Tandoori Chicken Masala! How you ask? You don't have a Tandoori oven? These negative questions have no place in the Indian kitchen of Bret and Julie. We will find a way! But that will be another blog post. For now, take a gander at our recent creation... and let the salivation commence!
We toasted the spices and peppers first and then ground them up into a fine powder. Bret is stirring the spices.
Chopping onions can sure make you crazy!
The sacred beef has been added and things are smelling mighty fine.
The final product!
Yummmmmmmmmmmmmm!!!
Ooh! That looks yummy. We'll have to stop by next time. :)
ReplyDeleteThat looks so good. Yes, please let us know when the Tandoori experiment commences.
ReplyDeleteThat looks delicious!! I hope the Indian food police don't get you for putting beef in it.
ReplyDeleteHmm, I want to eat some. Can I have the recipe? :)
ReplyDeleteI can practically smell it through the internet! I have a great recipe for Chicken Tikka Marsala if you want to try it sometime. Keep up the adventures in Indian cooking.
ReplyDeletePS Tell Bret I love him and his haircut looks fabulous!
ReplyDeleteChicken Tikka Masala
ReplyDelete1 cup plain yogurt, 2 tablespoons lemon juice, 2 teaspoons cumin, 2 teaspoons cayenne pepper, 2 teaspoons black pepper, 1 teaspoon cinnamon, 1 teaspoon salt, 1 teaspoon ground ginger, 1 1/2 pounds boneless chicken breast cut into bite sized pieces. Combine all ingredients in a gallon ziploc bag. Seal bag and knead the ingredients together by hand. Allow chicken to marinate in refrigerator for at least one hour.
After marinating, remove chicken from bag. Grill or broil chicken until cooked through. Do not save the drippings.
Sauce. 1 Tablespoon butter, 2 cloves minced garlic, 1 jalapeno minced, 2 teaspoons ground coriander, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garam masala, 1/2 teaspoon salt, 1 small can tomato paste, 1 small can water, 1 1/2 cups heavy cream.
Cook garlic and jalapeno in butter 1 minute. Add all the spices. Add tomato paste and water, mix well and simmer 15 minutes. Add cream and simmer until sauce thickens (about 5 minutes. Add cooked chicken. Serve over rice.
It looks so good. I was only a little hungry when I started reading, but now I am really hungry.
ReplyDelete