I recently realized that this blog consists of 4 main topics: travel, cooking, exercise and feminist issues. Those are basically my main interests right now, so that seems fitting. Soooo to keep on topic, here's a pic of some Indian food I made a couple of weeks ago. It was my first time trying my hand at Indian so I was half expecting it to be a disaster, but I was happy with how things came out and I know what to tweak for next time, specifically halving the chicken breasts before cooking and actually measuring the heavy cream instead of dumping it in.
You're looking at chicken tikka masala, a last minute chana masala for a vegetarian guest, and a homemade raita that is simply greek yogurt with minced carrot, cucumber and a dash of cumin. The chicken tikka was adapted from this recipe. I had done a bit of reading that indicated garam masala should be added at the end of the process to protect the flavor and prevent bitterness, so I recommend doing that.
To make things easier on myself, I made double the sauce and divided half to use for the chana masala. The half I used for the chicken tikka got pureed in a food processor. The recipe didn't call for that, but the restaurant versions I've had are always smooth and creamy and I wanted to replicate that. The half of the sauce reserved for the chana masala was left chunky and added to some sauteed spinach,chickpeas, garlic and ginger. In place of the traditional amchoor powder I used some lemon juice and also added a dash of yellow curry powder. Had I planned ahead I would have loved to have made saag paneer. That'll be happening soon so stay tuned. Well, assuming I live to post about it as opposed to drowning face-first in a bowl of it. What a way to go!
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