Welcome back, Phoodies! Tonight, I’m taking you all to the far-East…LONDON! Well…little India in London. If you frequent any one of thousands of Indian buffets in the U.S., you are no stranger to Chicken Tikka Masala…an amazing stew of white-meat chicken, curries, peppers, and so much more. However, as authentically Indian as this dish may smell and taste, it’s official origins are rooted in the heart of the United Kingdom after many centuries of Punjabi variations.

Phoodies be warned…as with all Indian dishes, the intoxicating aromas will fill every corner of your home, and everyone in a five-mile radius will want to come over for dinner.

This dish is best paired with a Gew¨rztraminer or a nice mid-range Syrah and a showing of “The Best Exotic Marigold Hotel.”

Shoutout to the artistic magnitude of Osniel Rives for the help with video and photography of this Phooding adventure!

Pre-time: 20-25 minutes

Cook-time: 30 minutes

Ingredients:

• 2 lbs. boneless, skinless chicken breasts (all connective tissue removed, and cubed)
• 2 cups kefir cheese or thick Greek Yogurt
• 2-3 pounds roma tomatoes (diced)
• 1 bunch cilantro, chopped
• 2 yellow onions thinly sliced
• 1 jalapeño for mild, 3 for medium, 5-6 for spicy
• 3-4 inches fresh ginger, peeled and sliced
• 4 t. good quality Garam Masala (shout out to Penzey’s Spices…their blend is GREAT!)
• 6 cloves fresh garlic
• 1 t. chili powder
• 2 t. turmeric
• 2 T. brown sugar
• 2 T. tomato paste
• Walnut Oil (or other nut oil)
• Coarse sea salt
• 10 curry leaves (substitute the zest of 3 limes if you can’t find curry leaves)
• 2 cups good quality Basmati Rice
• 4 whole anise stars
• 6-10 green cardamom pods

Cooking Directions:

1. In large pan, bring 2 T. walnut oil to medium heat.

2. Add onion, garlic, jalapeños, and ginger to pan. Heat until onions are translucent and tender.

3. Add chili pepper, turmeric, Garam Masala, and brown sugar to pan. Heat for 1-2 minutes.

4. Add tomato paste, and diced tomatoes to pan. Heat until tomatoes are cooked thoroughly.

5. Remove pan from heat blend contents with either an immersion blender, or standard blender/food processor.

6. Wipe pan, add 2 T. walnut oil and bring to medium heat.

7. Add cubed chicken and cook until all sides are browned. Drain any excess water once cooked.

8. Add pureed gravy to pan with chicken, and allow to simmer on medium-low heat until chicken is cooked through.

9. Add kefir cheese (or yogurt), cilantro and curry leaves (or lime zest) just before serving.

10. Spoon over rice with generous helping of gravy (rice will soak it up very easily). Top with fresh chopped cilantro and fresh made Naan (recipe coming soon!).

For rice:

1. Using a standard rice-cooker, add two cups Basmati Rice.

2. Add anise stars and cardamom.

3. Add 4 cups cold water.

4. Cook as directed by rice-cooker manufacturer.

– The Phoody