Ingredients
Marinade:
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp fennel seed
1/2 tsp cardamom powder
1/4 tsp cayenne powder
1 tsp salt
1 tsp garam masala
1 cup plain yogurt
2 tbsp olive oil
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To make the chicken: 1. Combine all the marinade ingredients, mix the chicken chunks into it, and marinade overnight. 2. Arrange chicken on a foil-lined cookie sheet in a single layer. Roast at 400 deg F for 30 minutes turning once in the middle, or broil until lightly browned on each side. Set aside. To make the curry: 3. Fry onion, garlic, ginger, and chili pepper in oil until onion is golden. 4. Add the spices and fry for 1 minute. 5. Add the tomatoes and fry until tomatoes break down, about 5 minutes. 6. Add cilantro and fry 1 minute. 7. Scrape it all into a blender and pour the coconut milk or cream in. Blend until smooth. 8. Pour the curry back into the pot. Put 1/4 to 1/2 cup water into the blender, cover it, shake it to get the excess sauce, and add that water into the pot. 9. Add the chicken and any juices to the pot. 10. Simmer for 20 minutes or so.
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Tandoori spice blend — yogurt marinade for chicken, paneer, fish
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tabletop tandoor — extreme dry heat for naan and tandoori
Rotisserie attachment for Weber kettle — whole chicken, prime rib