We have a favorite method of preparing Chicken Tikka for the grill or the oven, and now I've found a delicious way to braise it! The results are almost like a stew. If you wanted to thin it a bit more, it would be excellent served over rice, but we decided to just spoon it into a bowl and enjoy it with Naan.
Braised Chicken Tikka
Garam masalah
A dash of tumeric
Salt
Flour
1 lb chicken breasts, cut into tenders
Canola oil
4 cloves of garlic, minced
1 large vidalia onion, chopped
1 T fresh ginger, minced
28 oz can of plum tomatoes, with liquid
1/2 c half and half
Sprinkle the chicken pieces with a mixture of garam masalah, salt, and tumeric, and roll in the flour. In a dutch oven, brown the chicken in oil for a few minutes and remove to a plate. Add more oil and cook the garlic, onion, and ginger until they begin to brown. Add a few teaspoons of garam masalah and a dash of tumeric, and stir for about 1 minute. Sprinkle with about a tablespoon of flour and stir to coat. Add the tomatoes and liquid, breaking up the tomatoes as they simmer. Cook while stirring for about 5 minutes. Stir in the half and half and add the chicken. Cook while stirring for another 4 to 5 minutes, until the chicken is cooked through. Serve in a bowl over rice or with naan.
2 comments:
It's cold here, and that looks warm, delicious, and filling. Unfortunately, I can't make or eat it right now, and that's making me depressed. Sigh.
I'll be happy to bring you some...except you're in Dallas?
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