When we first moved to Seattle, my dear friend Stacy invited us over for dinner. She said she would be making Indian food and I was a little worried. I had never tried Indian food before and I thought I wouldn't like it. I was completely wrong! Stacy made chicken korma and I couldn't get enough. My husband and I left her house raving over the food. Since then, I have learned to make all sorts of Indian dishes as well as many other Asian recipes. Much to the credit of Stacy who has given me so many tips along the way. Last night I made a recipe from my friend, Caulene. Chicken Tikka Masala is always a big hit at our house. Even my boys love it! This version is so easy since you don't have to stand over the stove.
Chicken Tikka Masala
1 lb. chicken tenders (I usually do 2 lbs because we like more chicken)
1 (8 oz.) can tomato sauce
1 c. low fat milk
1 c. plain yogurt
2 T. lemon juice
2 T. cilantro ( I add more because we love it!)
2 tsp. minced garlic
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. cinnamon
1 tsp. salt
1 tsp. ground ginger
1 tsp. paprika
1 tsp. garam masala
dash of red pepper
--Mix all ingredients together. Pour over chicken in large casserole dish. Cover and bake at 400 degrees for 35 minutes or until chicken is cooked through. Serve over jasmine rice.
