In Honor of My Time in India...

Chicken Tikka Masala

Ingredients:

• 2 tablespoons butter
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 medium red onion, chopped (about 1 cup)
• 2 tablespoons lemon juice
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/3 cup heavy cream
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• Juice of one lime
• 1/2 tsp garlic and ginger stir fry
• 1-3 Serrano peppers (1=mild, 2=medium, 3=hot)
• 2 tsp paprika
• 1 tsp minced garlic
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/4-1/2 tsp crushed red pepper (0=mild, 1/4=medium, 1/2=hot)

Directions:

1. Melt butter in large nonstick skillet on medium heat. Add chicken, onion, serrano pepper, garlic and ginger stir fry, lime and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the Spices except Red Pepper; cook and stir 1 minute. 
2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in Red Pepper to taste. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
3. Serve with cooked rice or naan, if desired.

This recipe is based on the McCormic "recipe inspirations" with a few additions from my little brother, Boomer, the white Indian! If you want a shortcut just buy the McCormic Chicken Tikka Masala recipe inspirations - NOT to be confused with Chicken Marsala!

Naan

Ingredients:

• 1 (.25 ounce) package active dry yeast, or 2 1/4 tsp 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
• garlic powder (optional)

Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. 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.
2. Punch down dough, and knead in garlic. 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.
3. During the second rising, preheat grill to high heat.
4. 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. Brush uncooked side with butter, sprinkle with garlic powder, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. 

We found this recipe here!
And, for all of you who decide to try this quite delectable dish! This is the PROPER way to eat Indian food! :) Mix the rice and sauce, wrap up in naan and enjoy! NO FORKS ALLOWED :)
p.s. ignore how horrible I look! Russ finished eating before I could take a pic!