Jenni's Chicken Tikka Masala

I recently discovered this absolutely yummy dish. I know, I am a little behind the entire world when it comes to Indian Food, okay? I was afraid. Of what, I have no idea, but oh my my. So in my, I have to figure out how to make this dish" mood, I discovered its not all that Indian, but a britishized (is that a word) version of Chicken Masala. Leave it to the brits and their desire for gravies and an imaginative Indian chef's desire to please the customer (or so the story goes).

So, I probably read about 100 versions of Chicken Tikka Masala that there are and as always, I snarfed ideas from about 10 of them and came up with this. It was well-received by family and friends, and myself for that matter. My husband, being a gravy lover, wanted his gravy a little thicker, but that’s one of those things you can just adjust yourself.

Here it is. Enjoy. Let me know if you made any adjustments and how it worked!
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Marinade:

1 cup fresh yogurt (I use organic Greek Yogurt)
I cup finely chopped cilantro leaves
2 T ginger paste
2 T garlic paste
4 T (+/-) garam masala
2 dry red chillies chopped (more or less, depending on your heat preference)
3 T lime juice
6-8 boneless skinless chicken thighs, cut in 1/2

Mix chicken into the marinade. Cover and refrigerate overnight. When ready to put together: Grill the chicken thighs until almost done. Leave slightly pink in center. Remove to plate.

"Gravy"

1 T butter (Ghee or clarified butter)
1 med onion, finely chopped
4 cloves of garlic - finely chopped
4 red chillies - finely chopped (more or less, depending on your heat preference)
2 t ground cumin
2 t paprika
2 T garam masala
2 T brown sugar
(handful cilantro - chopped)
I large can petite diced tomatoes
1 med can crushed tomatoes
1 cup heavy cream
Salt and pepper to taste

Heat wok and melt butter. Add onions. Cook until soft. Add garlic and chillies. Cook until soft. (about 1-2 minutes). Add cumin, paprika, garam masala, brown sugar. This will make a paste-like mixture. Add diced tomatoes and crushed tomatoes. Stir well. Cook until mixture cooks down and is thick. (About 5-10 minutes). While cooking, chop chicken into nice bite-sized pieces. Add to tomato mixture. Cook an additional 5-10 minutes. Add cream. Cook until warmed thoroughly and reduced. Salt and pepper to taste.

Serve over basmati rice and Naan. For basmati rice, use a ratio of 1-1/2 c water to 1 cup of rice. Allow the rice to soak in the water for about 10 minutes prior to cooking. Fluff with a fork before serving.

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Pastry-topped Turkey Casserole

I know - TWO recipes in one day!   I just had to post this, mainly cause my girls are always looking for recipes and secondary because it is SUCH a good recipe and turned out SOOOOO good!  I have to confess that it is a Jenni creation.  I was searching for leftover turkey recipes and just couldnt find something that made me really want to eat turkey again.  I saw a turkey pot-pie recipe that had a top crust and all of a sudden, the ideas came.  We tried it out and my husband was in heaven.   So here it is.  You can play with it too, if you like.  Tell me your variations.   By the way, the picture is NOT a picture of this exact recipe.  I snarfed it from somewhere else.  However, it does show the type of pan and how the pastry can be put on top, with the steam vents cut in!  ENJOY

PASTRY TOPPED TURKEY CASSEROLE - Serves: 6

2 cups chopped cooked turkey/chicken is also good - you can use the roasted chicken from the supermarket too, in a crunch.
1 red pepper, seeded and chopped
1/2 red onion - diced
2 cloves of garlic - peeled and crushed
1 can diced water chestnuts (drained)
1 pint fresh mushrooms, cleaned and sliced
1 can chopped green chilies
2 cup shredded sharp cheddar cheese
1 t coriander
1 t celery seed
1/2 c mayonnaise
1/2 c sour cream
1 can cream of celery soup.
hot sauce to taste
salt and pepper to taste
1 (8 oz.) can crescent dinner rolls
1 egg, slightly beaten, with 1 T of water added
2 tsp sesame seeds

In a hot pan, saute chopped red pepper, garlic and onion in 1 T of olive oil, just until soft. Remove and set aside. Saute mushrooms in same pan, adding a little bit more of olive oil. Set aside with pepper, garlic and onion.

In a medium size mixing bowl, combine chicken, sauted vegetables, water chestnuts (drained), chilies. Mix. Add to the chicken mixture, the mayo, sour cream, soup. Mix thoroughly. Add coriander, celery seed, salt, pepper and hot sauce. Mix thoroughly. Spoon mix into a baking dish (shallow is better). Roll out crescent rolls, pressing perforations to seal. Place dough mix on top of casserole dish and press to sides. Make a few hash marks in the dough, to allow for steam to escape while baking. You can also use the dough to make strips and make a beautiful lattice work on top, if you like.

Using the egg/water mix, brush the tops of the dough lightly. Sprinkle with sesame seeds. Bake at 350 degrees for 30-35 minutes, or until golden brown. Serve with a crispy romaine lettuce salad!

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