Spicy Curry & Tandoori

Okay so I made an awesome dinner tonight.  I don’t want to brag but … yeah it was awesome.

I made Tandoori Tikka Chicken and Cauliflower Curry.  I took pictures and want to share the recipes with you now.  These recipes come from a cookbook that was given to my mother from a friend.  It’s called ‘Calorie Kitchen: Simply Saffron A Taste of India’.

Tandoori-Tikka Chicken

• 3 chicken breasts, boneless skinless, cut in half
• 1 cup yogurt
• 1 small can tomato paste
• 1 cup chopped fresh coriander
• 1 Tbsp lemon juice
• 1/2 tsp. garam masala
• 1 tsp. salt
• 1 tsp. coriander-cumin powder
• 1/4 tsp. turmeric
• 1 tsp. red chili powder
• 1 tsp. garlic paste
• 1 tsp. ginger paste

Cominbe all ingredients except chicken and mix well.  Pierce the surface of the chicken and dip in the mixture, coating well.  Marinate overnight in the fridge.  Remove chicken from fridge 1 hour prior to cooking.

Preheat the oven to 360F.  Arrange chicken pieces on a flat oven tray and broil, uncovered, for 60 minutes or until chicken is cooked and turning crispy.  Discard marinade.

My variation: I just poured the marinade over the chicken and stirred it all around, rather than dipping each piece.  Time saver.  Also, I preheated the oven to 360F as indicated, then cranked it up to ‘Broil’ setting on my oven.  I broiled the chicken for maybe 20 minutes per side, till cooked through and browning.

Tandoori-Tikka Chicken and Cauliflower Curry

 Cauliflower Curry

• 6 cups cut-up cauliflower
• 2 medium tomatoes, diced finely
• 1 green chili, sliced lengthwise into 2
• 2 Tbsp. fresh chopped coriander
• 1/4 tsp. red chili powder
• 1 tsp. salt
• 1/2 tsp. black mustard seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. coriander-cumin powder
• 1/8 tsp. turmeric
• 1 tsp. canola oil
• 1 tsp. garlic paste

Heat oil in medium saucepan and add mustard seeds, fenugreek seeds, and sliced chili.  Cover and cook on high for 1 minute until seeds start to pop.  Do not burn.

Remove from heat to reduce splattering and add tomatoes, cumin, red chili, and garlic.  Reduce heat to medium and return pan to heat.  Cover and cook masal for 7-10 minutes, stirring occasionally.

Add cauliflower, 1/4 cup water, and chopped coriander.  Cover and cook, stirring occasionally, for 15 minutes until cauliflower is tender yet firm.  Adjust water to desired consistency.