Well hello to all you lovely people.
It’s been some time since I posted, which seems to be a pattern looking back at this time last year.
You see, it’s my birth month so I’m just excessively lazy.
Nah…it’s not that. I’ve got lots of good stuff in the works and I’m currently creating a FREE e-book for you packed with new paleo recipes that are just gonna knock your socks off.
But today, we’ve got a super creamy Indian comfort food:
Chicken Tikka Masala
It’s been busy in the life department. I thought having a baby was hard but having a toddler is a whole new bag of ADD.
How the hell do those mompreneur coaches make like 6-figures a month all the while raising 7 kids and making dinner every night. I just don’t even…come close.
So as far as my scatter brain can recollect I haven’t wished everyone a happy happy new year.
2015 was a bat shit crazy year. It had its blessings and good times but overall, nuts. Glad to be rid of it.
2016 is already proving to be a productivity smorgasbord and I can’t even tell you how many crazy ideas I have lined up.
My word for 2016 is *unfuckwithable* inspired by Ash of the Middle Finger Project (she’s my writing idol)
“I used to be incredibly naive and gullible. I used to cater to everyone around me, trying to be agreeable and helpful. I used to want to be “one of the girls” and be on the same page as my friends. (Jobs! Marriage! Babies! Houses! Stability!) I used to do whatever other people expected of me—including society.
But then certain things happened beyond my control, and slowly but surely, I discovered the beauty in not giving a damn. At first this felt irresponsible, but there’s an unspoken power in not apologizing all over yourself. The ocean doesn’t apologize for rising and falling (and then rising again), it isn’t ashamed that one day it’s turquoise and another it’s deep blue. It just is. And its matter-of-factness is what makes it a powerhouse. You recognize it, and you act accordingly, because you know the ocean isn’t fucking around. How nice would it be if people thought of you that way?”
I urge the world to stop apologizing all over themselves. Being Canadian I have extra guilt about this. Which goes against my unfuckwithability, but nobodies perfect.
Oh ya, and the whole point of this blog post is to share with you some deliciousness. Some fuel for that unfuckwithability.
Enter: Chicken Tikka Masala
The star of the show, Chicken Tikka Masala is to Indian Cuisine what Amitabh Bachchan is to Bollywood.
Now I looooove me some classic butter chicken and anything palak but the tikka is different.
The meat is marinated in an infused yogurt over night, then skewered and grilled to tender perfection. The sauce has its own story . Tomatoes, ghee, spices and creamy coconut milk pureed until silky smooth. Can I get a hari krishna!?
This Chicken Tikka Masala recipe is inspired by the Domestic Man, some slight changes but the recipes are pretty similar.
- 1 Tbs garam masala
- 1 Tbs turmeric
- 1 tsp ground cumin
- 1 tsp chili paste or cayenne
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 C yogurt
- 2 lbs chicken breasts (about 4 medium size), cubed
- 2 Tbs ghee or butter
- 1-2 shallots or white onions, minced
- 2 cloves garlic
- 1 16oz can crushed tomatoes
- 1 Tbs tomato paste
- 1 tsp ajwain seeds (optional)
- 5 cardamom pods, lightly crushed
- 1/2 tsp ground pepper
- 1/2 tsp sea salt
- 1 can full fat coconut milk (or 1 C heavy cream)
- Combine spices, garlic, ginger and yogurt and mix with the chicken until thoroughly covered. Let sit in the fridge overnight preferably but at least for a few hours.
- When the chicken is done marinating, add the pieces to skewers and grill for 4 minutes per side on med-high heat or pop it under the oven broiler for 5-6 minutes per side.
- Add ghee, onion and garlic to a frying pan and sauté until slightly browned.
- Add tomatoes, tomato paste, ajwain, cardamom, pepper and salt and simmer on low for 15 minutes.
- Transfer to a blender and puree until smooth, pass through a mesh strainer to get rid of any stray cardamom pods.
- Add coconut milk and chunks of chicken. Serve with basmati or cauliflower rice and enjoy!