Last Thursday's dinner occurred a bit early, befitting the age of the Roediger House occupants, perhaps. On a bed of basmati rice was laid an abundance of well-spiced tomato cream sauce and delicious morsels of chicken, all in an easy take on chicken tikka masala. I still had some spiced roasted cauliflower to add, and in this I did not hesitate.
"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.
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