The wonderful crew of regulars was at the house Saturday night a week ago, and the menu was planned for its combination of goodness, ease, quantity, and appeal. I brought out of the archives a recipe for slow-cooker chicken tikka masala that was pretty popular a decade ago when I first got it from Cuisine at Home, the source of a lot of good dishes here. It is serviceable enough without necessarily being outstanding. Served over basmati rice along with spiced roasted cauliflower, it all proved reasonably satisfactory.
Ah, but I ventured into uncharted territory by trying my hand at garlic naan, which ended up being pretty good, I would say. Not bad for a first attempt!
"Indian Chicken Curry (Tikka Masala)," from Cuisine at Home, Issue 85 (February 2011), p. 14-15.
Based on "Roasted Cauliflower," from Cuisine at Home, Issue 85 (February 2011), p. 15.
"Garlic Naan," from Chef John of AllRecipes.com.
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