MVP : Chickpea VS Chicken Tikka Masala
Its been awhile since we filmed this but i still wanted to share even thou its full of mistakes.
thanks for watching
oh and the chickpea recipe is badass
Pita Bread Recipe
1 cup water, at about 100F, or warm but not hot to the touch
2 tsp (or 1 packet) active dry yeast
1 Tbsp olive oil (plus more for coating the dough and oiling the pan)
2 tsp salt
3 cups all purpose flour (fluff the flour before scooping and leveling)
1 Put the warm water in the bowl of a stand mixer (or a regular bowl if doing by hand) and sprinkle in the yeast. Let it sit for 5 minutes.
2 Blend in the oil and salt, and then mix in the flour. Once the flour is incorporated, knead for 5 minutes until the dough is soft and elastic.
3 Coat the dough lightly with oil and place in a clean bowl. Cover with plastic and then a clean kitchen towel. Let rise in a warm spot for an hour, it will double in bulk.
4 Turn the dough out onto a floured surface. Cut it in half, and then cut each half into 3 pieces, so you have 6 total. I like to take each piece and form a round ball, that way it is easier to roll out evenly. Keep the rest of the dough covered as you work with each piece.
5 Roll out one of the pieces of the dough into approximately a 6 inch round.
6 Heat a skillet or cast iron pan on medium high until it is hot. My gas range goes from 1 (low) to 7 (high) and I kept the heat at mark 5. Lightly oil the pan for the first piece of dough, but after that you should be fine without adding anything additional.
7 Lay the round of dough on the hot pan and cook for about 30 seconds, until you start to see bubbles, or lumps, appear. Flip it over and cook for one minute. Then flip it again, and cook for a final minute.
8 Remove the bread and immediately wrap it in a clean kitchen towel. The steam will keep it soft. While one pita is cooking you can be rolling out the next piece of dough.
9 Repeat with the rest of the dough, and keep all the pitas stacked inside the towel until they have cooled. Then you can store them in plastic baggies.
Chickpea Tikka Masala
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 two-inch piece of ginger, finely chopped
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
2 (14.5 oz / 410 gr) cans diced tomatoes
1 can full fat coconut milk (I used BPA-free Natural Value)
1 teaspoon arrowroot powder or cornstarch
Salt to taste
Fresh chopped cilantro
Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve.
Chicken Tikka Masala
• For marinating the chicken:
• 12 ounces boneless and skinless chicken breasts, chopped
• 1 cup plain 2% fat greek yogurt (about 6-7 ounces)
• 1 tablespoon garam masala
• 1 tablespoon lemon juice (about half a lemon)
• 2 teaspoons black pepper
• 1/4 teaspoon ground ginger
• For the sauce:
• 15 ounce can tomato sauce
• 2 cups heavy whipping cream
• 1 jalapeño, seeded and diced
• 5 garlic cloves, minced
• 1 tablespoon butter
• 4 teaspoons garam masala
• 1 teaspoon paprika
• 1/2 teaspoon salt
• For serving:
• basmati rice naan
• cilantro or parsley
1 Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
2 Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
3 Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
4 Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.