CHICKEN TAKKA MASALA FOR THE STEWART'S POTLUCK ENJOY DAN:

CHICKEN TIKKA MASALA FOR THE STEWART’S POTLUCK by CHEF DAN:

Serves 12

INGREDIENTS:

1 thumb-size fresh ginger, peeled and thinly sliced

4 garlic cloves, peeled

1/2-onion, peeled

2 teaspoon olive oil

1-1/2-pounds, boneless skinless, chicken breasts, cut into 1-inch cubes

2 teaspoons sea salt

3/4-teaspoon freshly ground black pepper, divided

2 teaspoon EACH Tandoori masala, garam masala, and sumac, divided

2 tablespoon olive oil

2 tablespoons butter

1 tablespoon tomato paste

2 teaspoon turmeric

1/4-teaspoon cayenne pepper

1 (28 Oz) can diced tomatoes

1 (10Oz) package frozen peas

1/2-cup plain yogurt

1 tablespoon lemon juice

1/2-cup fresh cilantro

DIRECTIONS:

1.   With a mortar & pestle add ginger, garlic and onion pound until smooth adding olive oil as needed.

2.   Toss chicken 1-1/2-teaspoon salt and 1/2-teaspoon black pepper and 1 teaspoon of each of the spices in a bowl.

3.   Heat oil in a skillet over medium-high heat when sizzling.

4.   Add chicken and cook, until lightly browned, about 5 minutes.

5.   Transfer to a bowl.

6.   In the same skillet add butter over medium-high heat when sizzling.

7.   Add ginger mixture, 1/2-teaspoon salt, and 1/4-teaspoons black pepper.

8.   Sauté for 3 minutes adding tomato paste, turmeric, cayenne, and remaining spices, cook for 30 seconds.

9.   Add tomatoes, stirring occasionally for 2-3 minutes.

10.                Return chicken to the skillet, add peas, and cook for 1-2 minutes.

11.                Remove from heat and stir in yogurt and lemon juice.

12.                Season with salt and pepper.

13.                Top with cilantro and serve with naan.

ENJOY DAN:                                                          HALLELUJAH!!