Chicken Tikka Masala

This was another one of my favorite dishes from when I was in England. Chicken Tikka Masala is an Anglicized Indian curry dish and is the most popular dish in England. I decided to make it so I could get another little taste of England.

Here’s what you’ll need:

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons salt, or to taste
  • 3 bonelessĀ  skin less chicken breasts, cut into bite-size pieces
  • 4 long skewers

 

  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1.5 teaspoons salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

First, you’ll want to combne the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt in a bowl.

Then, slice up your chicken.

Once all the chicken is cut up into bit size pieces, stir it into the yogurt mix, cover it and leave it in the fridge for an hour.

While you wait you can dice up the jalapeno and mince the garlic. Try to get the pepper pieces as small as possible. Once you cut up both, just put them aside in a bowl.

As the hour wait starts to come to its end, you can get started on the sauce. First, heat up a pan and throw in a little butter. Then, saute the jalapeno and garlic for about a minute.

Next, put the tomato sauce, cream and the rest of the spices. Stir it untill it’s all the same color. Turn the heat down to a medium low and simmer until the sauce thickens.

While you wait for that to thicken, you can cook the chicken. Heat a pan with a little oil and put in your chicken. Cook it about five minutes on both sides. This part smells amazing.

Once the chicken is done and the sauce has thickened, put the chicken in the sauce and let it simmer for another 10 minutes.

Now you can eat this all by itself or you can serve it with some rice and some Indian naan bread. You better believe that’s what I did.

I think I died and went to heaven… or London.

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Chicken & Gaucamole BLT

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This was only a BT because I forgot to buy lettuce, but it delicious non-the-less. The homemade guacamole was the real star but any store-bought will do just fine. A scoop of red skin potato salad and a handful of salt and vinegar chips were a perfect way to top it off.

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Interviewing A Glassboro Gourmet

I was very excited yesterday to go out and interview another Glassboro Gourmet, Nikki Weiss. Nikki is a senior, living in Townhouses, cooking the recipes she learned from her parents and grandparents.

Yesterday she decided to make some chicken noodle soup (One of my favorites) for her sick roommate.

To learn more about why she cooks and loves to cook, I interviewed Nikki and now I can share it with you, the reader.

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Who Knew The Gourmet was an Artist Too?

This is the pumpkin carving job I’ve ever done. I think it looks pretty good, what do you think?

Time to figure out if I can make a pumpkin pie. Do people even make pumpkin pie out of real pumpkins?

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Happy Halloween Sweets

Sunday is Halloween so I thought it would be nice to feature some desserts and other sweets. I am not any good at baking and I don’t like many desserts beyond ice cream. Since I don’t want to make a fool of myself by messing up a simple dessert, here are some recipes some other blogs. Hope your sweet tooth is ready.

– It’s things like these Raspberry lemonade bars from SophistiMom that make me want to like dessert more.

– I don’t like cake at all (I know, weird right) but this cake from Omnomicon looks incredible.

– These Skull Cakes are perfect for Halloween. (From Growing Belly)

– Guinness cupcakes from SF Food Wars.

– Brownies are one of the few desserts that I, especially extra fudgy ones like the ones from The Recipe Girl.

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Halloween Monster Birthday Cake.

Sorry for the short post today but I’m headed to a Birthday/Halloween party tonight. This is the cake my girlfriend made for the birthday girl. My jaw dropped when I saw this. I can’t wait to eat it.

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How to Make an Easy Omelette

Breakfast is my favorite meal of the day. Both to eat and to make. The flavors are big, the ingredients are simple and you can use bacon as the main protein and not just to add flavor.

I love a lot of different breakfast meals like two eggs over-easy with scrapple and home fries and a pork roll egg and cheese sandwich, but my favorite breakfast food is omelets.

An omelets was one of the first things I learned how to cook when I was about 10 years old. I started out with just cheese, but know I fill them with all kinds of different things from peppers to taco meat.

Making an omelette sounds like a scary process to a lot of people. I even saw one episode of “The Barefoot Contessa” on the Food Network where Ina said she had never made an omelette in her life.

Well, I’m going to show you just how easy it is. I made one of my favorite breakfasts today, a bacon, mushroom and onionĀ  omelette. Here’s what you’re going to need.

  • 3 Large Eggs
  • About 4 oz. Mushrooms
  • About a quarter of an onion
  • 3-4 slices of bacon
  • Butter

To get started you need to dice the onions and slice up the mushrooms if you bought them whole.

Then, throw them into a pan with a little bit of butter over medium heat and cover. Stir them occasionally, making sure all the mushrooms are covered with a little bit of butter.

Next, slice your bacon and put it in a pan over medium-high heat, reducing to medium when it really starts to sizzle.

Once the bacon is brown and crispy, place it on a paper towel and set it aside.

Now it’s time for the eggs. Crack your eggs into a bowl whisk them with a fork until the whites and yolks are scrambled together.

Heat up a pan and throw in some butter to coat the surface. Once the butter starts to bubble, you pour in your eggs and let them cover the pan.

This is tha part that makes this so easy. When the eggs start to get a little firm on the bottom, you don’t have to worry about flipping a whole pan’s full of eggs over to cook what’s on top. All you have to do is use a spatula and push the edge of the egg towards the center of the pan and then tilt the pan so that the runny part of the egg fills in the newly exposed part of the hot pan.

Once all the egg is firm, you can put your bacon as well as your mushroom and onions on one side of the egg.

This is where you would add the cheese if you have any. Sadly, I did not.

Now for the tricky part. The flip. Not much explaining needed here I think. Just do what works. i just put my spatula under the empty side of the eggs and put it on top of the other side.

Don’t worry if it breaks, because even if it does, it’s still going to taste good. With a little practice it will be a breeze.

Experiment with any kind of breakfast meats and veggies you can think of. The Possibilities are literally endless.

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