Chicken Tikka Masala
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (3 to 4 breast halves)
- ¼ cup plain whole-milk Greek-style yogurt
- 2 tblsp peanut oil
- 2 tsp fresh lime or lemon juice
- 1 large clove garlic, minced
- 1 tblsp ground coriander
- 1½ tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground nutmeg
- 1½ tsp paprika
- ½ tsp cayenne
- 1 tblsp grated peeled fresh ginger
- 4 tblsp unsalted butter
- 1 large white onion, finely chopped
- 1 ½ cups canned tomato puree
- ¾ cup water
- ½ cup heavy cream or half and half
- 1¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup chopped fresh cilantro plus additional sprigs for garnish
- Naan or Basmati rice (See recipe below)
Marinate the chicken:
Use a fork to prick the chicken breasts all over on both sides. Cover with plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even ½ to ¾ inch thickness.
In a small bowl, whisk together the yogurt, 1 tbsp peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
Make the sauce:
In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger.
In a heavy wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes.Reduce the heat to moderate, then stir in the spice and ginger mixture.
Add the tomato puree, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. The sauce can be prepared ahead and refrigerated in an airtight container, up to 3 days.
While sauce is simmering, cook chicken:
Heat a heavy 11-12 inch griddle or skillet over moderately high heat until very hot and add ½ tablespoon of peanut oil to each batch. Working in two batches, cook the chicken breasts, turning them a few times until just cooked through and browned well on both sides, 6 to 8 minutes total.
When all the chicken is cooked, cut it into 1½ inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt.
Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan and/or Basmati rice.
- 1 tsp dry yeast
- ¾ cup warm water
- ½ cup plain low-fat yogurt
- 2 ¼ cups bread flour, divided
- 1 cup whole wheat flour
- 1 ¼ tsp sea salt
- 1 tbsp olive oil
- cooking spray
- corn meal
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Add ½ cup bread flour and the 1 cup whole wheat flour to yeast mixture. Stir with a whisk until smooth. Cover and let rise in a warm place (85°F), free from drafts for 2 hours. Batter will be bubbly, lacy, and weblike.
2. Stir in salt and oil. Add 1½ cups bread flour ½ cup at a time; stir with a wooden spoon. Dough will become very difficult to stir.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tbsp at a time to prevent dough from sticking to hands. Dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 2 hours or until doubled in size. Press 2 fingers into dough. If indentation remains,the dough has risen enough.
4. Place pizza stone on the bottom rack in oven. Preheat oven to 500°F.
5. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 5 minutes.
6. Divide dough into 8 equal portions. Working with one portion at a time, stretch each portion into a 6-inch oval. Keep remaining dough covered to keep from drying. Cover naan pieces and let rest 5 minutes.
7. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.
8. Place 2 dough portions on the back of a pizza peel dusted with cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500°F for 6 minutes or until lightly browned. Repeat with remaining dough. Serve immediately.
Spaghetti Squash Pizza Crust
“A gluten-free, vegetarian, and healthy pizza crust alternative using spaghetti squash! A creative and unique way to cook with spaghetti squash!”
- 1 medium/large spaghetti squash
- 1 tablespoon olive oil
- 1 egg, lightly beaten
- ½ cup shredded mozzarella cheese
- 1 tablespoon shredded parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and freshly ground black pepper if needed.
- Measure out approximately 3 and ½ cups of spaghetti squash. Reserve rest for another use.
- Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels*. Squeeze out as much moisture as possible. The drier the squash, the more crispy the crust can get.
- In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
- Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes.
- Add desired toppings and bake until done.
*Dawn simply pats the squash mixture (once pressed out in the jelly roll pan) with paper towels to absorb the extra moisture.