This past Sunday evening's meal was the straightforward and simple take on chicken tikka masala that appeared in an issue of Cook's Country nearly ten years ago, and it's been featured regularly here ever since. The end result cannot mask the shortcuts that keep this a quick meal to prep, but that does not mean it's not quite tasty. Its bed in the bowl to rest on last weekend was the brown rice variation, just to shake things up while imagining it was a nudge healthier.
"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.
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