Tikka Masala Zola-style
Recipe: Tikka Masala Zola-style
You can make this with lamb instead of chicken and go right along with the rites of Spring. Chicken is great too. It's not too spicy, but it does have a kick. If you are an Indian food novice this is a good place to start.
Serves 4 – (can easily be doubled. Just cook in a soup pot instead of a sauté pan.)
3 skinless chicken breast halves (or you can use chicken tenders). Cut the chicken breasts into large chunks or you can use the tenders whole or cut in half.
2 Tbl canola oil
½ an orange bell pepper cut into one-inch chunks
½ a yellow bell pepper cut into one-inch chunks
2 cups of broccoli florets
½ a large white onion cut into chunks
8 oz. tikka masala sauce (you can find this in the imported food section of lots of grocery stores)
8 oz. plain yogurt
½ white wine (use water if you don't use alcohol in your cooking)
10 cherry tomatoes cut in half
Sauté the chicken chunks with the canola oil in a large sauté pan. Do this on medium high and stir them often. You want them pretty well cooked through so there is no pink inside. This will take up to 7 minutes.
Add the peppers, broccoli and onion. (Most Indian food does not have enough color in my opinion. My version will have more color and more fresh veggies than most). Cook the whole mixture another 7 minutes. Stir in the masala sauce, yogurt and the wine. Stir thoroughly and heat on low until the sauce is hot. At the last minute stir in the tomatoes or just sprinkle them on top when you serve the tikka masala.
You can serve this on top of rice if you choose. I serve it with garlic naan.
To make garlic naan just get some naan (or flatbread) from your store.
Melt a few tablespoons of butter and put in a tsp of minced jar garlic.
Brush the bread with the garlic butter and warm it on a cookie sheet in the oven.
The bread will be shiny, and dripping with garlic butter. It goes great with tikka masala.
Enjoy. Cheers! Zola
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