A tribute to my Indian-American Girlfriend

My take on an Indian classic which is close to my heart because of my relationship.

I made chicken tikka masala for the first time which was inspired by my Indian-American girlfriend who introduced me to Indian cuisine when we met. It's been almost 2 years since we've started dating and it's a must-order every time we indulge in Indian food when i visit her in New York. We currently do long distance as I live and work in Switzerland, though it's our mutual love for food that consistently finds a way into our conversations. My last trip to New York I arrived the evening of Friday, March 13th, the very same evening Trump's travel ban commenced. Coincidentally we shared our last meal in a restaurant together that Friday evening prior to the unpredictable twists and turns of COVID-19, and we just happened to have ordered chicken tikka masala. Instead of maintaining 6 feet apart we're on week 6 of being apart. .

Extra flavor due to the self-build grill

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Recipe

ingredients:

4 tbsp olive oil

2 garlic cloves

1 birds eye chili

1 long red chili

1 medium yellow onion, roughly chopped

1 1/2 thumbs worth of ginger, peeled

1/3 ghee

2 tbsp tomato paste

1 1/2 tbsp turmeric

1 tbsp chili powder

1 tbsp garam masala

1 tbsp ground coriander

1 tbsp ground cumin

2 cups tomato puree

1/2 tbsp dired fenugreek leaves

1 1/2 cups heavy cream

4 tbsp unsalted butter

fresh cilantro

4 chicken breasts, cut into 1-inch chunks

1 ts paprika

1 tbsp soy sauce

1 tbsp of lemon juice

a pinch of salt

procedure:

1. marinate the cut chicken chunks with paprika, soy sauce, lemon juice & a pinch of salt & let it rest for at least 1 hour. place the olive oil, garlic, chilies, onion, ginger in a blender & purée until smooth.

2. heat ghee in a large dutch oven over medium-high. add the onion purée & cook until the mixture darkens slightly & softens, you should notice this after about 10 minutes.

3. add the tomato paste, turmeric, chili powder, garam masala, coriander, cumin & cook for 5 minutes or until dark & sticky.

4. add in 3/4 cup of water. using a wooden spoon, scrape up any browned bits at the bottom of the pan.

5. stir in the tomato puree & fenugreek leaves & increase the heat to high. bring to a boil, then reduce the heat to maintain a simmer. cover & cook, stir occasionally until thick for about 30-40 minutes.

6. add the chicken & cook until it's cooked through, about 15 minutes more. alternatively grill the chicken over a fire for 5 minutes & add it later to the sauce and cook it for about 10 more minutes. That gives the chickenn a really nice smoked flavor.

7. add the heavy cream & butter. stir to combine. season with salt and serve with garnished cilantro.