Savings for Sisters #149 - Indian Dinner

I only make Indian food about twice a year.  The reasons for this are two-fold.  First, my husband, my son and I are the only ones in the family who like it.  Maybe I should rephrase that.  We are the only ones who have tried it.  Let's just say we have a few unadventurous eaters in our family, which is sad because folks miss out on a lot of delicious food when they aren't willing to try new things.  The second reason I only make it twice a year is that it's pretty time consuming.  Or maybe it just feels that way when I go to so much work to prepare a dinner for three people.  Soon to be two.  My son Dylan is beginning his last week at home before his mission, and I have been basically catering to his every whim.  German Pancakes for breakfast on a weekday?  Of course!  He likes to prey on my sorrow by reminding me several times a day that he won't be able to do this or that or have this or that for two years!  One of the final things on his food wish list was that I make Indian Dinner, which in our family consists of two dishes--Chicken Curry and Chicken Tikka Masala, accompanied by Basmati Rice and Naan Bread.  I have long since given up trying to make my own Naan bread, because it's just never as good as buying it at the store and warming it in the oven with butter, garlic, and cilantro.  I wasn't able to take photos of the process, but I think my instructions are clear enough for anyone willing to give it a try.  I have tweaked these recipes over the years, and they turn out perfect.  If you enjoy introducing your family to new flavors or like ordering Indian food in a restaurant, it's well worth the effort and you may even begin a new tradition everyone will love.

 Indian Dinner

Chicken Curry

• 2 lbs Boneless Chicken Thighs or Breasts, cleaned and cut into pieces
• 1 large onion, peeled and quartered
• 2 Green Bell Peppers, seeded and quartered
• 6 large cloves Garlic, peeled
• 12 oz can Tomato Paste
• 13.5 oz can Coconut Milk
• 2 teaspoon Salt
• 1 Tablespoon Curry Powder
• 1 Tablespoon Garam Masala (Indian Spice Mix found on the spice aisle)
• 1/2 teaspoon red pepper flakes  
• 1 bunch Cilantro leaves, minced

1. Saute chicken pieces in 2 Tablespoons butter in a large skillet until pretty much done.

2. Mince Cilantro coarsely in food processor—remove and mince the garlic in the processor. Remove.  Chunk up the onions and peppers in the food processor bowl, grind up (this is more than just chopping) and remove.  Spoon the paste and coconut milk into the processor and process together until the mix is smooth. Mix this into the ground up vegetables. (Note:  If you don’t have a food processor, just chop the vegetables as finely as possible, but it’s better to use a processor if you can).
3.  Add all the rest of ingredients into the sauce except the Curry, Garam Masala, and Cilantro.

4.  Pour sauce mix on top of the chicken in skillet and mix up.  Simmer on very low heat for about 45 minutes to an hour, stirring frequently to avoid sticking.  About halfway through, add the Curry and Garam Masala. If you add these spices too soon, the flavor will evaporate.

5. Top with minced cilantro and serve on Basmati rice with Naan Bread.  Serves 6.

Chicken Tikka Masala

You may be interested to know that Robin Cook, former British Foreign Secretary, declared Chicken Tikka Masala the national dish of the United Kingdom.

Marinate the Chicken

Cut 2 lb boneless chicken breasts or thighs into large chunks.  Coat with the following and refrigerate for at least 3 hours before grilling.  I get my hands right in there and rub it all over into the chicken.

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• ¼ tsp cayenne pepper
• ¼ tsp ginger
• ¼ tsp black pepper
• ½ tsp Garam Masala  
• ½ tsp salt
• two large minced garlic cloves

Place meat chunks on wooden skewers that have soaked in water at least an hour, then grill until cooked through and slightly blackened in places. You want to see dark bits here and there on the chicken.  Remove from skewers and add to the sauce when it is almost done.  

For the Sauce

2 T Butter or oil

1 onion, chopped

2 cans diced tomatoes, undrained or two quarts home bottled tomatoes, with one bottle  drained and the other undrained.

1 can tomato sauce

1 cup cream

1 teaspoon salt  

1 1/2 teaspoon Paprika

¼ teaspoon Ginger

4 large garlic cloves, minced

½ teaspoon Cumin

3 teaspoons Garam Masala

¼ to 1/2 teaspoon Red Pepper Flakes

Melt butter in a large skillet and saute onion until lightly browned.  Add other ingredients (except cream and chicken) and simmer on low heat for 45 min or so. When ready to serve, stir in the cream.  Remove grilled chicken from skewers and add into the sauce.  Simmer a minute or two to make sure it's good and hot, then serve immediately.

Serve over Basmati Rice.  Serves 6.

How to make Basmati Rice for 6

2 cups Basmati rice
3 1/2 cups water
scant teaspoon Salt

1 Tablespoon Butter

First you need to rinse the rice.  Place the rice in a large bowl and fill with cool water. Swirl your hand through the water and the rice; the water will go cloudy.  Pour through a wire strainer (or any colander with small enough holes that you won’t lose the rice). Repeat this washing process until the water is clear. Usually, this takes 3 or 4 changes of water.

Fill up the bowl 1 more time and let the rice soak for 30 minutes.

Drain the rice well.  Put water in a large saucepan, add salt, and butter and bring to a boil.

Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat to low and cover. Cook for 15 minutes.

Turn off heat and let the rice sit for 5 or 10 minutes. Fluff with a fork.

OR if you have one, just use your Rice Cooker.  It comes out perfect every time in the Rice Cooker.