not quite chicken tikka masala

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Dinners This Week

The past two weeks of meal planning were thrown completely off by a major storm that knocked out our power for four days. While a friend who had electricity saved all my chicken and pork by stowing it in her freezer for me, we still ended up throwing out a ton of food. I have not gotten around to replenishing anything but the basics (half and half, sour cream, jarred garlic [I cannot quit it], cheese). We have eaten out a good deal since the storm hit, and boy is it easy to not cook when you have been not cooking for awhile. Anyway, we are getting back to normal this week if it kills us.

We are in this weird liminal space between summer and fall where I cannot for the life of me decide whether I want to force myself to grill chicken and eat salad… or I want to give in the urge to make rich, stewy fall suppers. Let’s try a little of both, shall we?

Dinners the Week of September 24 to September 30

  • Tacos

Note: My family grew weary of Taco Tuesday so we took a little break… but it’s BACK, baby!

Note: The last time we made this, the chicken was weird and put me off chicken for… a long time. I am now firmly back in the Pro-Chicken camp, but I am a little apprehensive. Yet chicken paprikas is one of my favorite foods, so I can’t stay away forever… Well, hopefully this turns out okay.

Note: I saw a similar salad on a menu recently and realized I’ve never tried making something like this. So let’s give it a shot.

Follow up: This was good! Except I… made some alterations. First, I added corn and avocado because that’s how I roll. Second, I made swordfish instead of chicken because it was on a killer sale and I couldn’t resist. Third, I did not love the peanut dressing, so I also made this teriyaki dressing except I didn’t have pineapple juice so I used the juice from the mandarin oranges. My husband used a combination of the dressings and enjoyed it very much. Fourth, I didn’t eat any mandarin oranges. Fifth, I forgot about the cabbage which is likely still in my fridge. I am the kind of person Internet recipe writers HATE.

Note: We haven’t had this in ages and I’m excited for it.

Note: We did not get to make this the last time I planned it due to the power outage, so let’s try it again this week.

Note: This is another one we did not get to make the last time I planned it. Hopefully it isn’t cursed or anything. As I said previously: I honestly have no idea what Gochujang tastes like, so it could be a Very Bad Plan. But it sounds lovely and my idea is to cook it on Sunday while we’re watching football and have a Nice Family Dinner together (not that Carla will eat anything with flavor. But hopefully she’ll eat the components.).

Follow Up: This was good! The flavor of the gochujang was the perfect blend of tangy and spicy. The marinade was very easy to make, and it was simple to just set everything into a pan and let it cook for a couple of hours. The one disappointment, for me, was the garlic. I was really excited about all the slow-roasted garlic, but it didn’t really ADD to the experience. I might do without it, next time.  Did I forget to the do the scallions? Yes, I did. Crap. They are probably languishing in my fridge with the cabbage from the salad. Oh – I have also decided I am Over skin-on chicken. It’s just so flabby and gross and you put the marinade ON it, so you miss out on the marinade flavor. I know that it helped flavor the potatoes or whatever, and helped keep the chicken from drying out, but there has to be SOME WAY to do with this boneless skinless chicken breasts. I think it would be better.

  • Date Night

What are you planning for dinner this week?

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Best Indian-Style Takeout at Home, in Your Crockpot

I love pretty much everything about Indian food. The flavors. The rice. The naan. The abundance of sauce. But of course, getting Indian takeout every night or even once a week is not particularly practical.

So I have been trying for YEARS to make an appropriate substitute at home. I’ve tried all the simmer sauces you can get from the grocery store. I’ve tried so many recipes for chicken tikka masala that they have all sort of begun to run together.

But then I tried this recipe for Slow Cooker Chicken Tikka Masala from The Kitchn and I fell in love.

Chicken tikka masala 1

You can make it at home IN YOUR CROCKPOT, which is pretty much the holy grail of cooking experiences for me. It’s flavorful and satisfying and – even though it doesn’t taste quite the same as food from your local Indian restaurant – it scratches that itch for spicy, creamy, saucy Indian food that I get every few weeks or so. Plus, it’s another way to dress up boring old chicken breasts – and I am always looking for new ways to eat chicken breasts.

While this recipe is HEAVILY influenced by The Kitchn’s version, I have tweaked it over the past year enough that I am always wondering exactly how much Indian red chile I should use and sometimes forgetting the fenugreek altogether and then wondering why it tastes off, and I have gotten to the point where I need the Real Thing written down somewhere.

One thing I will say is that this doesn’t result in anything resembling chicken tikka masala – at least not any chicken tikka masala I’ve ever had. It would be more accurately described, I think, as an Indian-style curry. So if you are hoping that this will taste just like the tikka masala from your favorite Indian takeaway, you will probably be disappointed. Just letting you know, so you don’t feel misled!

Also, I like things SPICY. So if you do follow this recipe, keep that in mind, and adjust the Indian red chile and the hot chili peppers as necessary.

There are two other things I will say in warning before I type up the recipe:

  • This recipe requires quite a few spices. And I have to say, I cook dinner probably six nights a week and I only use the Indian red chile and the fenugreek for this recipe. I have never used them in another recipe. So I don’t know if it would be worthwhile to buy them on the off chance that this recipe becomes a regular part of your rotation. That said, The Kitchn’s version does not call for either of those spices, which means you can just leave them out, if you want to. I think they help add a more “authentic” flavor to the dish, but they certainly aren’t indispensable.
  • My favorite way to make this is to do the prep work in the morning while Carla is eating breakfast (the chicken and the yogurt, measuring out all the spices, chopping the ginger and the onion) and then doing the sautéing step at lunchtime. Then I throw everything into the slow cooker at about one o’clock and let it cook until dinner. If your plan is to have the crockpot work while you’re at work, this obviously won’t do. So you may need to start the night before.

Slow Cooker Indian-Style Curry

4-6 servings

Ingredients

  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size chunks (Note: You can certainly use chicken thighs instead if that’s what floats your boat.)
  • 1 cup fat-free Greek yogurt
  • 1 large onion, diced
  • 2 tsp garlic, minced
  • 1 Tbsp ginger, peeled and grated
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp tomato paste
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • 2 tsp ground Indian red chile
  • 2 tsp kosher salt
  • 1 tsp fenugreek seed, ground
  • 1 28-oz can tomato puree (Note: If you like chunks of actual tomatoes in your food, you could use a 28-oz can of diced tomatoes instead.)
  • 3/4 cup canned light coconut milk (Note: Scrape off the solid part of the coconut milk into your measuring cup first, then fill out the rest of the 3/4 cup with the liquid.)
  • 2 15-oz cans chickpeas, rinsed and drained
  • 2 bell peppers, cut into strips
  • 1 chili pepper (jalapeno or serrano)
  • Fresh cilantro, chopped
  • 2 cups cooked rice, to serve (Note: I prefer basmati rice.)
Chicken tikka masala ingredients 1

The ginger looks weird because it’s frozen, and the garlic looks weird because it came from a jar. I bought the Indian red chiles whole and ground them myself in a spice grinder.

Not pictured: chickpeas

Directions:

  1. After cutting your chicken breasts into bite-size chunks, marinate them in the yogurt for an hour or so.

I just put the chicken into a bowl, toss with the yogurt, cover with plastic wrap, and stow in the fridge for a few hours. You could probably do this the night before you make the dish, if you want to press “cook” right before you go to work. But I can’t remember if I’ve tried that, and I don’t know if the yogurt has any sort of adverse impact on the chicken if they sit together that long. Proceed at your own risk is what I’m saying.

  1. Sauté the chopped onion, garlic, and ground fenugreek in the olive oil over medium-high heat until the onion becomes translucent and soft.
  2. Add ginger, tomato paste, and spices to the onion and garlic mixture. Cook until the mixture is fragrant, stirring frequently to prevent it from sticking to the pan.
  3. Add the onion and spice mixture to the bottom of your slow cooker.
  4. Add the chicken and yogurt to the onion mix in the slow cooker.
  5. Add tomato puree to slow cooker. Use about a quarter cup of water to “rinse” out the tomato puree can, and add water and remaining puree to slow cooker.
  6. Stir everything together, then cover the slow cooker and cook on low for 8 hours or high for 4 hours. (Note: I don’t think I have ever cooked chicken breast for 8 hours. Make sure whatever meat you use comes up to the correct temperature, which I am not remembering at this time but which you can find elsewhere online.)

Sometimes I do a combination of the two: I will cook on low for 4 or 5 hours, then on high for another hour or two, just to thicken things up a bit.

  1. Fifteen minutes before the end of cooking, stir in the coconut milk and chickpeas.
  2. You can add the sliced bell peppers at this time, too, depending on how soft you like them. (I like my bell peppers to have some crunch to them, so I put them on top of my rice and then add the hot curry to the bowl so that they are just warmed through as I eat them.) If you aren’t a bell pepper fan, you could try green beans, peas, broccoli, zucchini, or any other veggies that strike your fancy.
  3. Serve over rice.
  4. Garnish with sliced chili peppers and cilantro. (Obviously, this is optional.)

Chicken tikka masala 3

I feel like this recipe seems more complicated than it is. The sautéing beforehand is kind of a pain in the rear, I won’t lie, but it’s very quick. Probably takes five to ten minutes of actual cooking. And I cheat with the garlic and ginger: We use ginger so often, I have a Ziploc bag full of diced ginger in my freezer that I dip into for this recipe. And I use jarred garlic, which is perfectly adequate for this recipe put those eyebrows back where they belong. Plus, the onion can be roughly diced; no one’s going to measure the pieces to make sure they’re even. So that part really doesn’t take more than another five minutes. Add in five minutes to track down and measure all the spices, and you’re looking at 20 minutes of prep time, and that’s allowing for a minute of staring into the fridge wondering what you opened the fridge to get, and forgetting that your cutting board is in the dishwasher so you have to wash it really quickly, and having to open a brand-new jar of garlic because your old jar is depleted WHAT. It is a delightful time saver and I will not apologize for it.

The chicken, of course, is another matter. I hate websites and people who recommend doing all your prep work the instant you get home from the grocery store, because who wants to do that once you’ve just expended all that energy GROCERY SHOPPING? Not me.

But it does help, grumble grumble. I plan out what I’m going to cook for the week, and then when I am being Super Productive, I will trim and freeze my meat in whatever marinade I’m using. I label the Ziploc with the contents and where the recipe lives online, and then I have waged half the battle when it comes time to actually cook the stuff.

So for this recipe, I would cut up the chicken breasts on Day 1, and then the night before I plan to make this meal, I would remove the chicken from the freezer and throw my cup of yogurt into the Ziploc to marinate as the chicken thaws in my fridge overnight. Then it’s ready to go.

Well, no matter how much I love this recipe, it’s only going to make it into your rotation if it works for you. So I will stop trying to shove it down your metaphorical throat. Maybe you can come over for dinner next time I make it, and see for yourself.