今日夫が作ってくれた夕食は Chetna Makan さんのチキンティッカマサラ（インド料理のレストランで人気の’チキンのカレー）でした。夫が初挑戦したレシピ。かなりスパイシーでしたが、色々なスパイスの香りが良くとっても美味しかったです。辛さは多分、主にフレッシュのグリーンチリの辛さだと思います。レシピではフレッシュの小さな青唐辛子とありますが、小さな青唐辛子はかなり辛いので比較的マイルドな大きな青唐辛子を使いました。

Today’s dinner my husband cooked was Chetna Makan’s Chicken Tikka Masala.  It was the first time my husband cooked it.  Very spicy – probably just the right spiciness but we wouldn’t have liked it to be any more spicy.  I think the spiciness was maily from the fresh green chilli.  Although the recipe called for a small green chilli, he used a milder large chilli.  It also smelled wonderful with lots of different spicies.  It was really good, we loved it.   My husband was very pleased that it worked well.  I know it’s quite stressful to try a new recipe as you don’t know if it’ll turn out to be good or not.

(Ingredients) – We made a small change to make it less spicy

Chicken Marinade

Chicken Breast 800g (cut in bite size)

Natural Yoghurt 150g
Turmeric 1/2 tsp
Kashimiri Chilli 1tsp (I think we need to reduce this)
Garam masala 1/2 tsp
Salt 1tsp
Garlic 4 cloves (grated)
Ginger a small piece (grated)
Mustard Oil 1 tsp

(Sauce)

Cashew nuts 50g + Milk 50ml

Cumin seed 1 tsp
Bay leaf 2-3
Black cardamon 1
Green cardamon 3
Clove 5
Cinamon   Small piece

Onion 2 medium
Small fresh green chilli 1
Garlic 3 cloves (grated)
Ginger a small piece (grated)
Tomato 5 medium size (chopped roughly)
Tomato Paste 4 Tbsp
Coriander leaves (with stems) 1 handful (chopped)

Cream 50ml at the end

(Vegetables at the end)

Onion 1 small
Green pepper 1

Spice Mix

• Coriander powder 1 tsp
• Kashmire chilli 1ts
• Garam masala 1 tsp
• Turmeric 1/2 tsp

(Method)

1. While chicken is marinaded (2 hours or more) soak cashew nuts in milk.
2. Cook chicken in preheated 200C oven for 20-25 minutes until golden.
3. In a pan heat vegetable oil, add cumin seed (1tsp), bay leaf, black & green cardamom, clove & cinnamon.
4. Chop 2 medium size onion roughly, mince a small green chilli and stir-fry them together in the above oil.
5. Add 3 cloves of garlic (grated) and a small piece of ginger (grated) in the pan and cook for a minute.
6. Add chopped tomato, cover and cook for 10-15 minutes on low to medium heat.
7. Add tomato paste and coriander stems (chopped), cover and cook for further 10 minutes on low to medium heat.
8. Add spice mixture B.
9. Add cooked chicken, mix well.
10. Put soaked cashew with milk in a blender to grind, then add it to the pan.
11. Add a small onion (chopped in large chunks) and green pepper (cut in large chunks), Cream and cook until vegetables are cooked to your liking.
12. Sprinkle with coriander leaves.

• Add some water if it looks needed.