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Chicken Tikka Masala


Chicken Tikka Masala

Rating: 5 of 5
Difficulty: 4 of 5
Healthy Scale: 1 of 5

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt, to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoons salt. Add chicken and refrigerate, covered, for at least 1 hour.
2. Preheat grill to medium-high heat and lightly oil.
3. Thread chicken onto skewers, and discard marinade.
4. Grill chicken until just cooked, about 5 minutes on each side.
5. Melt butter in a large skillet over medium heat.
6. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt to taste. Stir in tomato sauce and cream.
7. Simmer on low heat until sauce thickens, about 20 minutes.
8. Add grilled chicken, and simmer for 10 minutes.
9. Garnish with fresh cilantro and serve.

Prep Time: 1 Hour 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 4

Baingan Bharta (Eggplant Curry)

 Baingan Bharta Eggplant Curry

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

1 large eggplant
2 tablespoons vegetable oil (Note from critic: I only used 1 tablespoon)
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt (Note from critic: I used nonfat yogurt)
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4
Recipe From: allrecipes.com

Recipes Critic Review: I'm relatively new to Indian food and Indian cooking but I found the ingredients and preparation of this recipe to be enticing, so I decided to give it a try. I was not disappointed! The curry mixed wonderfully with the onion and eggplant. It received rave reviews from my roommate and sister. My roommate, who is a huge fan of Indian food, said it was better than the Eggplant Curry she has had at restaurants. I served it over basmati rice that I cooked in my rice cooker.