INSIDE:

NEWS/STORIES/ARTICLES
Book Reviews
Columns/Opinion/Cartoon
Films
International
National

NW/Local
Recipes
Special A.C.E. Stories

Sports
Online Paper (PDF)

CLASSIFIED SECTION
Bids & Public Notices

NW Job Market

NW RESOURCE GUIDE

Consulates
Organizations
Scholarships
Special Sections

Upcoming

The Asian Reporter 20th Annual Scholarship & Awards Banquet -
Thursday, April 26, 2018 

Asian Reporter Info

About Us

Advertising Info.

Contact Us
Subscription Info. & Back Issues

 

 

ASIA LINKS
Currency Exchange

Time Zones
More Asian Links

Copyright © 1990 - 2018
AR Home

 


Where EAST meets the Northwest

MARVELLOUS MASALA. Pictured is a serving of Chicken Tikka Masala. The recipe appears in Cooking at Home with Bridget and Julia. (Daniel J. van Ackere/America’s Test Kitchen via AP)

From The Asian Reporter, V28, #14 (July 16, 2018), page 12.

A simple chicken tikka masala that’s neither mushy nor dry

By America’s Test Kitchen

Chicken tikka masala is arguably the single most popular Indian restaurant dish in the world. Turns out, it’s not an authentic Indian dish — it was invented in a London curry house.

Without historical roots, there is no definitive recipe. The variations we found had mushy or dry chicken and sauces that were unbearably rich and/or overspiced. We wanted an approachable method for producing moist, tender chunks of chicken in a rich, lightly spiced tomato sauce.

For more recipes, cooking tips, and ingredient and product reviews, visit <www.americastestkitchen.com>.

* * *

Chicken Tikka Masala

Servings: 4-6

Start to finish: 30 minutes

6 tablespoons vegetable oil

1 onion, chopped fine

1 tablespoon garam masala

1 tablespoon grated fresh ginger

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

2/3 cup heavy cream

1 cup plain Greek yogurt

Salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

2 pounds boneless, skinless chicken breasts, trimmed

1/4 cup minced fresh cilantro

* * *

Combine oil and onion in Dutch oven and cook over medium-high heat until softened, about five minutes. Stir in garam masala, ginger, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, cover, and simmer gently, stirring occasionally, until flavors meld, about 15 minutes. Stir in cream, cover, and keep warm.

Meanwhile, adjust oven rack six inches from broiler element and heat broiler. Line broiler-pan bottom with aluminum foil and lay slotted broiler pan on top. Combine yogurt, one teaspoon salt, cumin, coriander, and cayenne in medium bowl. Pound thicker ends of breasts as needed, then pat dry with paper towels.

Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on prepared broiler-pan top. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and chicken registers 160º Fahrenheit, 10 to 18 minutes, flipping halfway through cooking.

Transfer chicken to cutting board, let rest for five minutes, then cut into one-inch chunks. Stir chicken into warm sauce and allow to heat through, about two minutes. Stir in cilantro and season with salt to taste. Serve.

Nutrition information per serving: 456 calories (236 calories from fat); 26 g fat (8 g saturated, 1 g trans fats); 149 mg cholesterol; 533 mg sodium; 15 g carbohydrate; 3 g fiber; 9 g sugar; 40 g protein.

* * *

Read the current issue of The Asian Reporter in its entirety!
Go to <www.asianreporter.com/completepaper.htm>!