In Celebration of All Things Autumn

September 23, 2012

in Headliners, How to be a Housewife

Today is the first, full, day of Fall. The air is crisp, it’s finally cool enough to justify my unshaven, jean-clad legs. And I finally found my first batch of pie pumpkins for the season.

I’ve been waiting for this moment all year. Or at least since February. Which is when I discovered a number of things:

  1. When a recipe calls for a grill, it doesn’t mean a grill pan.
  2. My neighbors will not, in fact, think anything’s amiss when they see smoke pouring out of my doors and windows.
  3. A little smoke inhalation is not too high of a price to pay if you get to eat delicious tikka masala afterwards.
I know. You thought today would be all about the pumpkin, didn’t you? Which isn’t a bad assumption, seeing as how I’ve got 4 of them sitting on my counter, a dozen pumpkin recipes pinned on my boards, and a coupon for a free pumpkin muffin in my wallet. It’s called a lack of direction plot twist, people, just roll with it.
But I honestly have been dreaming about this dish all summer long. It’s delicious. Creamy, spicy, smoky (intentionally), and just filling enough to leave you wanting more…tomorrow. The perfect meal to re-enforce those gender stereotypical roles of the Domesticated Gal in her kitchen,while the Big Man mans the grill out back.
I know. I’m all for equality, women’s suffrage, and the idea that one day my daughter will make as much as my son doing the exact same job. But trust me on this one.The grill? Is not the place for me. Mostly because its outside. And, in case you’ve forgotten, I am not an outside girl. But for this recipe, I was willing to make some sacrifices. Seeing as how it was February in Northern Maine when I first got my hands on this recipe, the Big Man? Was not.
So I decided I would grill.
Inside.
On a grill pan. That is what they make those things for, yes? Because that’s what I assumed. You buy an implement called a grill pan and it will grill your food. Without you actually having to learn how to use a grill.
And that’s exactly what it did. I grilled up those chicken skewers and vegetable slices to a just-this-side-of-blackened perfection. In no time at all, I had the perfect meal, grilled, creamy, and smoky.
Oh, so very, very smoky.

Chicken and Vegetable Tikka Masala
Author: 
Dish: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Feeds: 12+
 
Ingredients
  • 1cup Plain Yogurt
  • 1 Lemon
  • 4tsp Ground Cumin
  • 1tsp Ground Cinnamon
  • 2tsp Cayenne Pepper
  • 2tsp Fresh Ground Black Pepper
  • Ginger Root
  • 7tsp Fine Sea Salt
  • 3 Boneless, Skinless Chicken Breasts
  • 12 long skewers
  • 4 Large Green Bell Peppers
  • 3 Medium White Onions
  • 2Tbsp Extra Virgin Olive Oil
  • 3Tbsp Unsalted Butter
  • 1 Clove Garlic
  • 1 Jalapeno Pepper
  • 2tsp Paprika
  • 8oz Tomato Sauce
  • 1cup Heavy Cream
  • 2cups Long-Grain Brown Rice
  • 5cups Water
Instructions
  1. Dice chicken into 1" bite-sized pieces.
  2. Juice lemon to produce 1Tbsp lemon juice.
  3. Peel ginger, and then finely mince, or grate using a micro-planer, 1Tbsp.
  4. In a large bowl, mix together 1c plain yogurt, 1Tbsp freshly squeezed lemon juice, 2tsp ground cumin, 1tsp ground cinnamon, 2tsp cayenne pepper, 2tsp freshly ground black pepper, 1Tbsp ginger, and 4tsp fine sea salt. Stir until well combined, then add chicken and cover. Refrigerate for at least 1hour
  5. After the chicken had marinated for at least 1hr, bring combine 5cups of water, 2cups brown rice, and 2Tbsp unsalted butter in a large pot. Bring to a boil, then cover and simmer for 45min.
  6. Slice 4 large bell peppers into 8 strips each.
  7. Slice 3onions into ½" circular slices.
  8. In a large bowl, toss bell pepper and onion slices in 2Tbsp extra virgin olive oil until lightly coated.
  9. Heat grill to medium heat, and lightly oil to prevent sticking.
  10. Grill vegetable slices 5-7minutes on each side, until peppers and onions are slightly soft and nicely marked.
  11. Thread marinated chicken pieces onto skewers, making sure to leave space between each piece. Grill until cooked through, about 5minutes on each side.
  12. Remove chicken from sticks and set aside.
  13. Finely mince garlic, or grate using a micro-planer.
  14. Seed and finely mince jalapeno pepper.
  15. In a very large pan, over medium heat, melt butter and saute garlic and jalapeno pepper together for 1min.
  16. Add in 2tsp ground cumin, 2tsp paprika, 3tsp fine sea salt, 8oz tomato sauce, and 1cup heavy cream. Reduce heat to low and simmer for 20minutes, until sauce is thickened.
  17. Remove cooked rice from heat, fluff with fork, set aside.
  18. Add in chicken, stir to combine, and simmer for 10more minutes.
  19. Serve chicken and vegetables, with sauce, over rice.
Notes
This is an Outdoor recipe. As in, cook OUTDOORS. Far, far away from smoke detectors. Or firemen. Actually, firemen might be good to have around. Just in case....

 

{ 1 comment }

Krystyn @ Really, Are You Serious? September 26, 2012 at 10:21 am

I’ve never smoked out my house before..nope. Never.

And, I’ll just invite you over to come cook that..I can’t do 19 step recipes! (But, the notes sure are funny).

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