TIKKA MASALA with TUMERIC RICE
To those not intimate with foods from the Indian Subcontinent, this dish is often the characterized as the introductory class “Cultural Foods 101” of such. To some, it is rather akin to a gateway dish to even more highly addictive Indian foods. And evidently, the gate was built in Britain by a chef from the subcontinent to appease a customer seeking a modification to the chef’s curry.
What’s not to like? Chunks of chicken slowly rendered to tender relaxation in a bath of spiced yogurt, then given a hot massage in a roaster, then given a makeover hydration bath in herbed tomato and cream sauce. The scent of the sauce wafting through your kitchen alone will take you to another, more relaxed place. And those freshly ground spices; they linger on your taste buds like the memories of a parting wave goodbye to a new friend from a place you can only hope to see again. Best advice is to make plenty, so you may revisit your refrigerator in the morning for another hello.
For the marinade
For the dish
1 ½ pounds chicken thighs, deboned and skinless
For the rice
For the marinade: Combine all ingredients listed above in marinade mix. Blend well. Cut chicken thighs in 1 to 1½ inch cubes. Place chicken meat in marinade, blend to cover, and refrigerate for at least 4 hours.