Chana Masala

I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk. 

(If you'd like another lovely option for Chana Masala without coconut milk, click here.)

Adapted from The Gluttonous Vegan

INGREDIENTS:

2 cans chickpeas, drained and rinsed

2 onions sliced

3 cloves garlic, minced

1/4 teaspoon ginger

2 15 oz. cans diced tomatoes*

1 can coconut milk

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

1 handful fresh coriander

1/4 teaspoon garam masala

juice of 1/2 a lemon

*I only had tomatoes with diced green chiles and it worked just fine.

DIRECTIONS:

Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down. 

Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk. 

Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks. 

After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.

Serve immediately with rice or flatbread.

Enjoy some grub!

Chicken Tikka Masala

Despite growing up with Indian next-door neighbors (who, by the way, were not discreet about celebrating Holi--an Indian festival of colors--in their backyard), my first experience with Indian food wasn't until about six years ago in Provo, UT. Bombay House offers a unique slice of authentic culture in a slightly "culture-lacking" city, and the food is flavorful and delicious. Since my first foray with this delightful cuisine, I have ventured into a few more Indian restaurants in the LA area, but Bombay House still remains my favorite. And chicken tikka masala my favorite dish. I really didn't think I would be able to re-create this creamy, tomato-ey, tangy dish without foreign spices and hard-to-find ingredients, but I was wrong. The only ingredient I didn't already have was plain yogurt. 

Hope you enjoy this delicious, flavorful, and grub meal!

*Adapted from My Kitchen Cafe

INGREDIENTS:

3 boneless skinless chicken breasts

(for the marinade):
1 cup plain yogurt
1 Tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-2 teaspoons cayenne pepper (depending on your "hotness" preference; may also be substituted with paprika)
1 teaspoon black pepper
1 Tablespoon minced fresh ginger (optional)
1 teaspoon salt

(for the sauce):
1 Tablespoon garlic
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz. can tomato sauce
1 cup cream

cilantro for garnish

DIRECTIONS:

Using kitchen shears, cut chicken into 1-inch cubes. Combine all marinade ingredients together and pour over chicken cubes. I like to use a large ziploc bag for this, but a shallow dish works well too. Store in refrigerator for an hour.

After an hour, cook chicken over medium heat in a frying pan, until cooked through. Discard marinade. Once chicken is fully cooked, remove from heat and cover with a lid.

For the sauce, melt butter in a large skillet over medium heat. Sauté garlic for one minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes.

Serve with basmati rice and garnish with freshly chopped cilantro. Jai ho!