Green Pea Bread

Soooooo good with tikka masala. 

 GREEN PEA BREAD

• 1/2 cup frozen peas, thawed
• 1/2 cup lightly packed cilantro leaves and stems
• 1 cup flour
• pepper
• 1 tablespoon oil
• 1/4 cup (or less) water

In a food processor, mix the peas and cilantro for 30 seconds. 


Add flour, pepper, and oil and mix until well blended. 


With the machine running, add the water and mix until the dough forms into a ball.  You may not need the whole 1/4 cup.  Add just what is needed, otherwise the dough will be too sticky.   


Process the dough for 30 seconds more, turning the machine on and off every 5 seconds. 


Divide the dough into 8 pieces. 


Roll each piece using a rolling pin until thin and flat. 


Cook in 1-2 inches of oil heated to 375 degrees until browned and puffy. 


Source:  Britney Porter

Chicken Tikka Masala

I loooooove tikka masala.  I want to try other things when I go to Indian restaurants, but it's hard because I love it so much.  The most I really branch out is that sometimes I get paneer masala instead of chicken.  My two favorite Indian restaurants in the Seattle area are Chutneys and India Gate, in case you're looking for a recommendation. (Kelly--this is specifically for you.)  

My favorite thing about Indian food is dipping naan in the sauce.  But, naan is tricky if you don't have a tandori oven, which I don't.  Luckily my sister-in-law, Britney, discovered a recipe for green pea bread years ago which is the perfect substitution for naan.  Totally different than naan, but totally perfect for dipping in delicious sauce.  Man, I love green pea bread.  So simple, so delicous. I love it.  Recipe to follow very soon.   
 
On to the tikka masala . . .  This recipe was such a pleasant surprise.  This is by far my favorite tikka masala that I've made.  The key ingredient is garam masala.  Garam masala is a blend of spices and includes things like coriander, cumin, pepper, nutmeg, fennel.  This recipes calls for a lot, 3 tablespoons, so head on down to the Market Spice to buy an ounce or two.  This is the only way to buy spices.

I really love this recipe.  Enjoy!

 

CHICKEN TIKKA MASALA

• 3-4 chicken breasts
• Kosher salt
• ground coriander
• cumin
• 1/2 cup plain yogurt
• 2 tablespoons butter
• 1 large onion, diced
• 4 cloves garlic, minced or pressed
• 1 piece (approximately 2 inches) fresh ginger, peeled and grated
• 1 tablespoon salt
• 3 tablespoons garam masala
• 1 can (28 ounce) diced tomatoes
• 1 tablespoon sugar
• 1 1/2 cups heavy cream
• cilantro
• 1/4 teaspoon cayenne pepper

Season chicken breasts with Kosher salt, coriander, and cumin on both sides.


Coat chicken breasts completely with plain yogurt and set on a metal cooling rack over a foil lined baking sheet. 


Place about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.


In a large skillet, melt 2 tablespoons butter over medium high heat.


Add the onions and sauté until they are slightly browned.


Add garlic, ginger, and 1 tablespoon of salt and cook for a few more minutes. 


Add 3 tablespoons garam masala and stir well. 


Add tomatoes (inlcuding the juices).


NOTE:  I used two 14 ounce cans of tomatoes.  I think I would puree one of the cans next time so that it's a little more saucy.  I'd like it to be both saucy and chunky, if that's a possibility. 


Continue cooking and stirring, scraping the bottom of the pan to deglaze it.


Add 1 tablespoon sugar to cut the acidity.


Add cayenne pepper if you want a little kick.  I'm a spice wimp and 1/4 teaspoon was perfect for me.  Adjust accordingly. 


Simmer on medium for about 5 minutes.


Add in 1 ½ cups of heavy cream.


Chop up your chicken breasts into chunks and stir them into the sauce.


Add a handful of chopped fresh cilantro and stir well.


Serve with green pea bread or naan.  Mmmmmmmm. 


I made this turmeric rice as well, but like it just as much with just plain old rice. 


Source:  Pioneer Woman