An Indian New Year!

To ring in 2011, Christi and her husband Nathan decided to come down and visit. We decided to plan a New Year's Day- Indian style...that means Chicken Tikka Masala, Samosas, and Naan. I think it is easy to say that Indian food is a favorite for all of us and honestly can be some of the hardest food to prepare. Ben and I have tried many of Chicken Tikka Masala recipes only to have them turn out bland and just not taste right, but finally we got it right! I updated this post with the BEST Naan recipe that I have found. We have tried about 6 recipes and this one was the winner!



Here is our New Year's Eve Menu:

Chicken Tikka Masala1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger ( 1-inch" long)
6 bamboo skewers


Sauce2 tablespoon unsalted butter
4 garlic cloves, minced
1 jalapenos, minced
4 teaspoons ground coriander
4 teaspoon ground cumin
2 teaspoon paprika
6 teaspoon garam masala
1 teaspoon salt
2 (8 ounce) cans tomato sauce
2 cup whipping cream
1/4 cup chopped fresh cilantro (optional)

1. Soak bamboo skewers in water.
2. Mix ingredients of marinade
3. Thread chicken on skewers, and marinate in the refrigerator for an hour or so.
4. After an hour, discard marinade.
5. Broil chicken, turning occasionally, to cook through- about 8 minutes.

For sauce,
1. Melt butter on medium heat.
2. Add garlic& jalapeno; cook 1 minute.
3. Stir in coriander, cumin, paprika, garam masala& salt.
4. Stir in tomato sauce.
5. Simmer 15 minutes.
6. Stir in cream; simmer to thicken- about 5 minutes.
7. Remove cooked chicken from skewers and add to sauce. Simmer 5 minutes.
8. Garnish with cilantro Serve with basmati rice and naan



Samosas1 tablespoon olive oil
1 small onions, finely chopped
4 garlic cloves, minced
2 cups cooked diced potatoes
1 cup cooked diced carrots
1/2 cup frozen sweet peas, thawed
5 teaspoons soy sauce
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon salt
1 dash red pepper flakes
1 tablespoon water
2 (8 ounce) packages crescent rolls

Honey Dipping Sauce1/3 cup honey
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon water
2 garlic cloves, crushed
1 pinch red pepper flakes

1. Saute onion and garlic in oil 5 minutes until onion is soft.
2. Add all other ingredients except crescent rolls.
3. Stir gently over medium heat for several minutes until well incorporated. Set aside and let cool.
4. Heat oven to 375°F.
5. Open cans of crescent rolls and unroll the dough.
6. Take each triangle section and pinch together one side to form a pocket.
7. Stuff each pocket with filling and pinch together to close. It works better when dough is cold, so try to keep it as cold as possible.
8. Bake on cookie sheets sprayed 12-15 minutes until golden brown.
9. While the samosas are baking, mix together sauce ingredients in a pan. Cook until combined and warm.
10. Serve the samosas warm with Honey Dipping Sauce.

Naan
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
4. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
5. Punch down dough, and knead in garlic.
6. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
7. During the second rising, preheat grill to high heat.
8. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.
9. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
10. Remove from grill, and continue the process until all the naan has been prepared.
11. Remove from oven and serve hot in a foil-lined basket.

The Skinny: 24 pieces of naan @ 115

~Beth