this first part has nothing to do with food. i will just rant a bit. you can skip if you only want to know how to make this mouthwatering dish below. these past few weeks have just been absolutely craaaaaazy busy. i am grateful for the bustlingness. i fall asleep before i completely get into bed every night. that hasn't happened in a long time. but like i said, its good busy-ness. i'm just having to re-adjust to it a bit. i was getting used to having an hour or so to just sit and read each day. i loved that. but this is fun too. i'll have a whoooole lot of new things on my photography blog here in the next, oh, several months? at least more frequently than i have been lately. all of that is going great! i feel like i learn new things every time i go out with someone to take pictures. its fun for me. it cures the 'i-need-to-get-out-of-the-house-right-now' bug in a way that walmart never could. and i actually have emails to respond to - which is crazy!
so, kind of back onto the food thing - i haven't been grocery shopping in over two weeks. its felt like two years. BUT, it's not that i've been too lazy or anything. its kind of a sick experiment. we're on a budget after taking this dave ramsey class. we're doing cash for groceries now, aaaaand i ran out. that sounds horrible. im out less than halfway through the month. this is the first time that has happened. so basically, we've been making do with what is in our fridge, and its been kind of fun! and we're still eating yummy. the worst was when i ran out of lunchmeat for daniel's school day lunches - but then we re-discovered good ol' peanut butter and jellies :) yum yum.
this is one of the recipes i made/altered from the pioneer woman this past week. we adore indian food. its kind of a tradition. i don't think we've ate it once at our table. we always push our couches together and watch a movie, or an i love lucy or something. its great.
okay, so without any further adieu, my second attempt at chicken tikka masala (the first was a liiiittle-way-too-much-eye-watering-spicy) :
* 3 whole chicken breasts
* ground coriander
* 1/2 cup of plain yogurt
* 6 tablespoons of butter
* 1 large onion
* 4 cloves of garlic
* 1 piece (2ish inches) of fresh ginger
* garam masala
* 1 28 ounce can of diced tomatoes
* 1 1/2 cups of heavy cream
* 1 teaspoon of curry
you start off by sprinkling a bit of salt over your chicken breasts (both sides) followed by your coriander and cumin. i didn't have coriander - soooo let me know how that turns out for you ;)
continue to coat chicken breasts completely (both sides again) with plain yogurt. put chicken on a foil-lined (totally wish i'd done that - it took forever to clean off) baking sheet and place on a rack about 10-12 inches below your broiler for 5-7 minutes per side. you don't want to char your chicken, the edges should be just a liiiittle bit blackened, though.
dice your onion whilst you wait, and melt 2 tablespoons of butter in a skillet. toss in your onions and saute until they're just a little bit browned.
whilst that cooks, mince your garlic, and ginger. my family never used ginger and it was totally intimidating to me at first, by the way. i had no idea what you were supposed to do with it. just cut off the outer skin and mince like you would the garlic. everyone probably knew that though. other than me. sprinkle about 1 tsp of salt in as well.
now we add 3 tablespoons of gram masala. you could add jalepaneo peppers too - my mouth isn't a fan of too much spice, so we forego this...i also added 1 teaspoon of curry. for fun. because i love curry.
add diced tomatoes to your mix and continue to let it cook - stirring occasionally. after a few minutes, add 1 tablespoon of suger and let it simmer for about 5 minutes.
add your 1 1/2 cups of cream. i think i only did 1, actually.
chop up your chicken breasts into eatable pieces and stir into your tikka masala.
please eat with naan and basmati rice. it is the bomb.
*here's an idea...you can substitute tofu in place of the chicken, too. if you're into that kind of thing. i know iiiii am :)