Vegetable and Chicken Tikka Masala
22 October, 2014 0 comments Leave a comment
Serves 6 with leftovers
This version follows my general attempt to add more vegetables to our diet and to use meat more as a bit player than as a main ingredient. To that end, I’ve added a variety of vegetables, as well as chicken thighs. We ate this with saffron rice and adored the whole meal. The roasted eggplant adds a little extra time, but is well worth it. It adds substance and a little extra body and texture. I’ve broken the recipe into three parts, but fear not, it’s still under an hour of prep. You can prepare the first part the night before.
Ingredients, part 1:
4 chicken thighs, cut into bite-sized chunks
2 tablespoons Tikka Masala
2 teaspoons salt
½ cup Greek yogurt
Cut 4 chicken thighs into bite-sized chunks. Mix 2 tablespoons of Tikka Masala and 2 teaspoons of salt together in a small bowl and rub into the chicken with your fingers. Mix it together with ½ cup Greek yogurt. Place in a covered container in the refrigerator for 2-24 hours.
Ingredients, part 2:
1 ½ - 2 cups cubed eggplant, tossed in oil and sprinkled with salt, and cooked at 425 degrees until soft in the middle and browned, about 30 minutes. You can do this while you cook the rest of the dish and add them at the end.
Ingredients, part 3:
2 tablespoons ghee or oil
1 ½ tablespoons minced garlic
1 ½ tablespooons minced ginger
1 teaspoon garam masala
1 teaspoon salt
½ teaspoon black pepper
14 ounces pureed tomato
8 ounces coconut milk
2 cups cubed squash
1 bell pepper, quartered and sliced thinly
1 small hot pepper, sliced lengthwise and sliced thinly
1 ½ cups broccoli, cut into small florets
In a large shallow pan, heat the oil til it shimmers, add the chicken pieces and cook them until they’re brown on both sides. Removed them with tongs or a slotted spoon to a bowl. Lower the heat slightly and add the garlic and ginger to the pan. Cook, stirring, for 2-3 minutes, then add the garam masala, salt, and pepper. Add the pepper and cook for another 2-3 minutes. Add the tomato and coconut milk, stir to combine, and add the squash. Cover and cook until the squash is mostly cooked through. Add the rest of the ingredients (broccoli, eggplant, chicken) and raise the heat to medium high. Cook until the squash is cooked to your preference. Taste and correct the salt, if needed.
Serve with rice.
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