After a nearly five-year absence from the Roediger House dinner table, the final day of May saw a return of the simple weeknight chicken tikka masala recipe that's pretty much a breeze to throw together and that makes for a filling and rewarding meal. Served over basmati rice with tons of well-spiced extra creamy tomato sauce, the heat was upped in this version with the addition of Kashmiri red chili powder, not called for in the recipe but desired as an experiment. It worked for me!
"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.
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