Chicken Tikka Masala and a Mid-Summer Update

photo from Bon Appetit, because I forgot

The lack of posting here is a testimony to my summer that has been bursting with sunshine and playing outside.  We have been cooking on the grill to keep the loft cool, drinking chilled wine in the grass, and playing on mountain and road bikes, mountainsides, running rivers, and rock walls.  The summer has been full of people: girls weekend, group camping, mountain adventures, house guests, and a visit home for me. The next half of summer promises more of the same with plans for many adventures. I will hopefully be better with providing you with kitchen inspiration.

This is a recipe I have been tweaking, and find to be an excellent combo of grilling and cooking.  Enjoy!

Chicken Tikka Masala
adapted from Bon Appetit and The Pioneer Woman

• 2-3 large chicken breasts
• 1 cup whole milk yogurt
• 8 cloves garlic
• 1 inch by 3 inch piece of fresh ginger
• 4 teaspoons garam masala
• 2 teaspoons turmeric
• 1 teaspoon curry powder
• 2 teaspoons coriander
• 1 teaspoon cinnamon
• 2 teaspoons paprika
• 4 tablespoons butter
• 2-4 tablespoons olive oil
• 1 large onion, diced
• 1 small serrano chili, small dice
• 2 tablespoons tomato paste
• 1 28 ounce can of diced or whole peeled tomatoes.
• 1 bay leaf
• 2 tablespoons heavy cream (optional)

1. Combine yogurt, 2 cloves garlic minced or pressed, 1 teaspoon garam masala, 1 teaspoon coriander, and 1 teaspoon paprika in a medium sized bowl.  Salt chicken and then place in bowl turning to coat with marinade.  Cover and marinade in refrigerator for 2-6 hours.
2. Mince remaining garlic and ginger together to form a very small mince (almost turning into a paste).  Set aside.
3. Heat butter over medium heat in a large, heavy bottomed skillet.  Add 1 teaspoon curry powder, 1 teaspoon cinnamon, 1 teaspoon garam masala, 2 teaspoons turmeric, 1 teaspoon coriander, and 1 teaspoon paprika to the butter and stir until spices are fragrant (1-2 minutes).
4. Add onion and a little oil to make sure spices are not burning. Cook 5 minutes or until onion is beginning to soften.  Reduce heat to medium low and add 1/2 of the garlic/ginger mixture and diced chili cook 1-2 minutes.
5. Push onion mixture to one side of the pan and add about 1 tablespoon of oil in the other side.  Add the tomato paste and heat stirring constantly until paste begins to caramelize.  Stir to combine with onion mixture.
6. Pre-heat the grill to high
7. When the spices begin to stick to the bottom of the pan, add tomatoes with juice.  If using whole tomatoes, smash them with your spoon.
8. Add the bay leaf.
9. Allow to simmer for 20 minutes.  Then stir in remaining 2 tablespoons butter, 2 teaspoons garam masala, heavy cream and rest of garlic/ginger mixture.
10. Transfer chicken to grill and cook 5-7 minutes per side until interior temperature reaches 165.
11.  Allow tomato mixture to simmer while chicken is cooking, salt to taste.
12. Remove chicken from grill and cut into 1 inch cubes.  Stir into tomato mixture and serve over rice or with a side of flat bread (or both).

In Pictures: Mid-Summer Update

Sedona Girls Weekend

Teaching the girls to bike: Parris, me, Val, Catherine

Moab Camping:

Memorial Day Rafting

Mtn Biking in Aspen:

Food and Wine Classic in Aspen:

Climbing Mt. Sopris:

4th of July Climbing and Backpacking:

Mom and Dad in Town (trip to Crested Butte):