Tuesday, May 7, 2013

Love, Zahra

Ya'll, I'm on vacation in Washington state this week, and the gorgeous Zahra from Love, Zahra has kindly agreed to guest host for me today. If you haven't seen her site, DO IT. She is stylish, beautiful, and smart. See?

I TODE you she was beautiful!!! Zahra was recently selected to be on the parenting editorial board for Masalamommas - a magazine that caters to modern Southern Asian women. Holla!!! Wivout further adooo, heeeeere's Zahra!

Hi Everyone!

I'm Zahra and I blog about personal style over at http://www.lovezahra.com. I'm so excited to take over for Shannan today, because I am a big fan of Merci Blah Blah and have been for some time now. I normally blog about interior design and fashion, but not a lot of people know that I absolutely love to cook. Today I am going to share one of my favorite Indian recipes with you all!

I decided I'd take an Indian recipe that everyone loves but might be intimidated to make - that is Chicken Tikka Masala, sometimes called Butter Chicken. They are actually two different dishes, but I can't tell the difference!

The thing about Indian food, it may seem like there are a lot of ingredients to buy, but these are the same spices used in almost every dish. So if you invest in a few key spices, like turmeric, cumin, and coriander, you will definitely be reusing them in other Indian dishes.
If you are really busy, or just feeling a bit lazy, just buy the box spiced packet and use one for the marinade and one for the curry. It will taste good! But you just can't beat the taste when you use your own ingredients like in the recipe below. Please note that  the amount of some of the ingredients are approximations. Good luck!
2 lbs. Chicken breast (cubed)
Plain Non-Fat Yogurt
Lemons (2-3)
Fresh Ginger
Fresh Cilantro (1 bunch)
Tomato Puree - 2 large cans

Heavy Cream
Butter or Ghee

Ground Spices:Box of Chicken Tikka Masala Seasonings (I use the Shan brand...coincidence?!)
Red Pepper
Dried Fenugreek Leaves

Step 1: Marinate 2 lbs. of chicken breasts (cubed) in plain non-fat yogurt, lemon juice, fresh chopped ginger, and one packet of Chicken Tikka Masala seasonings. You can pick it up from any Indian grocery store. Marinate for at least an hour.
Step 2: Stir-fry the chicken in a large saucepan or wok, making sure to continue stirring until the chicken is cooked. The stirring action gets all the seasonings infused into the chicken, and also somehow keeps the chicken from getting too chewy or rubbery.It's a technique used often for meats and really makes it taste delicious.
Step 3: Add two large cans of tomato puree, 2 tablespoons of fresh chopped ginger, half a bunch of fresh chopped cilantro, a teaspoon of turmeric powder, and a tablespoon of each of the following ingredients: coriander, cumin, red pepper. Add salt to taste - maybe a couple of tablespoons to start.
Step 4: Add 1 tablespoon of butter or ghee and stir. Add heavy cream and stir until the curry is a red orange color. if it is too red, it will not be creamy enough, but if it is too pink, it will be cream overkill.
Step 5: Add 2 tablespoons of dried fenugreek leaves, also called Kasuri Mehti.
Serve with Naan. I usually get fresh Tandoori Naan from an Indian restaurant.
Follow me on instagram or twitter @zahra_sandberg!


Zahra Sandberg said...

Thanks so much for having me! Hope you have an amah-zing trip!