I love Indian food, but don't make it from scratch. First of all, there are tons of reasonably-priced Indian restaurants and take-outs all over the Bay Area.
Second, I have no problem using jar sauces or spice blocks. The Feeding My Ohana cooking philosophy is to get a good family dinner, without going through crazy cooking hoops to make it.
However, whenever I use jar sauces as a base, I always doctor it up somehow--and the chicken tikka masala venture was no different.
Second, I have no problem using jar sauces or spice blocks. The Feeding My Ohana cooking philosophy is to get a good family dinner, without going through crazy cooking hoops to make it.
However, whenever I use jar sauces as a base, I always doctor it up somehow--and the chicken tikka masala venture was no different.
On the results front, unanimous thumbs up from kids, husband and mother-in-law, and made in about 35 minutes, start-to-finish. The first 15 were ruminating about what ingredients I had, cutting an onion, defrosting the chicken, cutting the chicken and cooking the chicken and onions in the sauce. The other 20 was adding a little milk, agave nectar and finally throwing in half a bag of frozen cubed mangoes we happened to have.
It rather looks like peach cobbler in this picture, so you'll just have to trust me that it's really chicken tikka masala, with onions and mangoes, sprinkled with crushed peanuts, and later drizzled with a little Sriracha sauce.
Click here for the complete recipe.
It rather looks like peach cobbler in this picture, so you'll just have to trust me that it's really chicken tikka masala, with onions and mangoes, sprinkled with crushed peanuts, and later drizzled with a little Sriracha sauce.
Click here for the complete recipe.
