chicken tikka masala |
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It's complicated to make Indian food from scratch because of the sheer number of raw spices. So like a few other dishes (Japanese Curry, Spaghetti Sauce 2 and Teddy Bear Soup), I depend on jar sauces and spice blocks. These starters are a huge convenience and time-saver when you need to make dinner and drive your kids to piano lessons.
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1 package of boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, cut into chunks |
A bit of milk, cream or half-and-half, whatever you have, even sour if you are in a pinch.
Crushed honey roasted peanuts or pistachios Optional Add-ins Sriracha sauce Pineapple chutney that we got for Christmas or Mango chutney that my Aunty makes |
Melt butter in a pan and brown chicken. Salt and pepper to taste. Add the entire jar of masala sauce and let it simmer for a few minutes. Add mangoes, agave/brown sugar to adjust taste to your liking. Add a bit of milk/cream at the end to thicken and deepen the flavor.
Serve over jasmine rice, garnished with pineapple chutney, nuts and a little drizzling of Sriracha sauce.
Serve over jasmine rice, garnished with pineapple chutney, nuts and a little drizzling of Sriracha sauce.