Chicken Tikka Masala

Chicken Tikka Masala

Mango Lassi

Mango Lassi

This refreshing Indian drink helps offset the fiery effect of chile, so serve it with or after a spicy meal. It can be made either salty or sweet according to your preference. Puree fresh mango flesh with plain yogurt, lemon juice, and ice cubes. Add sugar or salt to taste.

**JR has made it with vanilla yogurt and omitted the sugar/salt.

Indian Butter Chicken

Indian Butter Chicken:

1 onion, chopped
2 Tbsp. fresh ginger, peeled and chopped (I grate it on a grater)
1 jalapeno, seeded and chopped (you can add more or less depending on how hot you like it and how hot your particular jalapenos are)
1 Tbsp. salad oil
2 tsp. garam masala (*see note below)
1 can (6 oz) tomato paste
2 cups chicken broth
½ cup cream (I use a little more)
1 ½ lbs. chicken, cut in chunks
½ tsp. ground black pepper
¼ cup butter
Rice
cilantro - to garnish
lime wedges - to garnish


In deep saute pan, combine onion, ginger, jalapeno, and oil. Brown. Stir in garam masala. Blend carefully in blender with tomato paste, and chicken broth till smooth. Return to pan. Add cream. Reduce heat to a gentle boil. (Don’t let it come to a hard boil after you add the cream.) Simmer till reduced slightly. Cook chicken with salt and pepper in 1 Tbsp butter. Cook till nearly done and add to sauce to finish cooking. Cut in remaining butter. Garnish with cilantro and lime. Serve with rice.


*Garam Masala is an Indian dry spice that is a combination of many spices like coriander, cloves, caraway, cinnamon, cardamom etc. They may not carry it in your normal grocery store. You may want to check an international food store/specialty spice store etc. It’s worth tracking some down to make this!