Friday, May 21, 2010

Chicken Tikka Masala and Root Vegetable Chips



I can't believe I attempted two new recipes on a weekday. Really, my son's been sick all week, and I've been home a couple of afternoons, or I wouldn't have attempted it. My poor hubby had a lot of dishes to do.

(Yes, he picked up a stomach bug on the camping trip. Which is why we've been too busy to give any update other than photos. Like, how cheap and fun it can be to go camping.)

I discovered this recipe on Joanne's blog. If you've not visited her blog, you should. That girl can cook. I was really excited to try it, knowing that I even had almond milk! No cream in the house, but I was going to leave that out.

Then I discovered that my almond milk is vanilla flavored. Oops. So I used soy milk. I also cut back on the heat for the family (even though my son hasn't been eating lately).


Chicken Tikka Masala
Serves 4, adapted from Joanne's adaptation from Meeta over at What's For Lunch, Honey?

Marinade
1 1/2 lb boneless, skinless chicken thighs (Organic, free range): $7.34
2/3 cup plain yogurt: 0.47
juice of 1/2 lemon: 0.38
1 tbsp fresh ginger, grated: 0.05
2 tsp ground cumin: 0.05
1 tsp ground cinnamon: 0.05
1 tsp chili powder: 0.05
1 tsp freshly ground black pepper
salt

Tomato Gravy
1 14 oz. can diced tomatoes: 1.15
1 cup soy milk: 0.50
1 Tbsp corn starch: 0.05
2 cloves garlic: 0.10
pinch red chili flake: 0.05
2 tsp cumin: 0.05
2 tsp paprika: 0.05
1 Tbsp butter: 0.06
salt and pepper

Total: $10.40 for about 5 servings. I know the recipe says 4, but it's closer to 5 for us. $2.08 per serving. Higher than my normal, I know, but it's not vegetarian and I'm kinda past buying cheap chicken. I've seen too many movies and read too many books.

Mix the marinade in a bowl and toss the chicken with it. Cover and marinate a few hours, or longer if you like. When ready, grill it or broil it. I used the George Foreman.

To make the tomato gravy: melt the butter in a pan. Add the garlic and saute until fragrant. Add the cumin and paprika and red chili flake, saute a couple of minutes more. Add the tomatoes and cook until they are nice and soft. I mushed mine up even more with a spatula.

Mix soy milk and corn starch.

As you are cooking the chicken (I did mine in batches), take of the grill and let rest. Then cut into pieces and put into the gravy. Add the soy milk/corn starch mixture. Simmer the chicken pieces in the gravy for about 10 more min. Add salt to taste.

We served over brown rice and quinoa cooked in the rice cooker. (50 cents for about 3 cups, or about 4 servings)

I also tried Bittman's baked root veggie chips with potatoes and beets. They were tasty! But the beets were still a little bit chewy. They don't cook at the same rate as the potatoes.

2 comments:

fitandfortysomething.com said...

this looks so amazing......so sorry your son has been sick! i would love to hear more about your camping trip......enjoy your day today!

Joanne said...

Yay I'm so glad you made this! Those root veggie chips look awesome as well...I have a serious root veggie addiction.

I hope your son is feeling better sweetie! It's always rough when someone in the family is sick.