I have yet to meet a meat-eater who dislikes chicken tikka masala. It is just so delicious! I have to practically force myself to order new dishes when I eat out at Indian restaurants, but I ultimately come back to chicken tikka masala by the time the server comes around. I knew that I couldn’t trust the internet for this challenge – I needed a proven expert. Luckily, I have a friend who makes the best chicken tikka masala — and she was actually willing to share it with me. So, armed with Rosha’s recipe, I decided that there was better time than the present to finally try to make this Indian dish!

Rice, chicken tikka masala, and channa masala

Rice, chicken tikka masala, and channa masala

The recipe: Sorry, in respect for my friend, I’m going to keep this one a secret. If you are dying to know, ask me and I will consider sharing it (with her permission)! She also sent me the recipe for channa masala, an Indian chick pea dish, which I also attempted.

Quick recap: Not surprisingly, there is an UNBELIEVABLE amount of spices in these two dishes. Luckily, I only had to buy fenugreek leaves (thank goodness for Pike Place’s Middle Eastern spice shop, the Souk). Although not particularly complicated if you have the right spices, there are quite a few¬†steps to making these dishes. First you have to marinate the chicken in a yogurt-spice sauce for a few hours, followed by cooking the chicken, and finally, making a creamy, tomato-based, spice-laden gravy for the chicken. The channa masala wasn’t too difficult but I had to whip out the food processor (yet again) to make a tomato/onion paste. Suffice it to say – our apartment smelled like an Indian restaurant on Sunday evening! Not that I’m complaining…

How would I have ever known that this box contained fenugreek leaves?

How would I have ever known that this box contained fenugreek leaves?

The verdict: WOW. The chicken tikka masala was almost as tasty as my friend’s (maybe because I used whole milk instead of heavy cream?). The channa masala was also tasty, but I don’t know how authentic it tasted since I had nothing to compare it to. All in all, I will be making this again — but I need to first go for a run — it is filling stuff!

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This post is part of Bunny. Eats. Design.’s “Our Growing Edge” event!

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