I'm a Virgin

Of blogging! 

So here it is. This is me officially a blogger. I am Lorena Timko and I do food. In a nutshell, I live to perfect the art of food. You think that's deep? That's just the surface baby! Like an iceberg, my fascination with food goes below the surface and through to the depths of my soul.

...okay, I think you are starting to understand. That's enough of that for now. Next topic: chicken tikka masala! I took an authentic method and added a pinch of my madness. It has become one of my favorite dishes. At the request of a few friends, here is the recipe:

The finished product: 

Essentials: 

Pot, Wooden spoon, Blender, Microplane & Large Grater

Food:

Chicken (your choice white or dark), plain yogurt, tomatoes, onion, garlic, ginger, cilantro

Dried spices (this is indian food after all): cardamon, turmeric, cumin, garam masala, chili powder, & salt.

Prep & Cook:

Cut the chicken into one inch cubes and place in a bowl with enough yogurt to cover the chicken. Add a pinch of salt & pepper and stir. Let that sit to the side while you prep the spices. In a small bowl, mix together 1/2 tablespoon each of cardamom, turmeric, cumin, chili powder, and salt.   

Next up: grate three-four cloves of garlic and a two inch piece of peeled ginger (use microplane & pay attention! I cut myself on this all the time when I don't pay attention). Next, grate the onion on the large grater.

Let me explain, when you grate the onion, it becomes much easier to caramelize and that is the ultimate goal. The onions, ginger & garlic become the base of the sauce. Congratulations, you just set yourself up for an amazing meal.

Take the onions, squeeze them to get any extra juices off, and place them in a pot over medium heat with enough olive oil to coat the bottom. Add the grated ginger and garlic and stir until everything has a healthy & shiny coat of olive oil. Let this cook over low heat for 15-20 minutes. 

Once everything has become beautifully soft and caramelized, add the prepped spices and a tablespoon of the garam masala (remember, you didn't add this to the spice mixture you prepped earlier) and stir to combine. Cook over low heat for two minutes. Next, add tomatoes.

Lets talk tomatoes. If you have a personal vendetta against canned tomatoes for one reason or another, get fresh! Actually, lets all use fresh! Tis' the season and the flavor of a fresh, locally grown tomato will make your taste buds so happy who knows what it'll lead to! For my practical readers, canned options I like are diced with no salt added, organic preferably but it's your prerogative.

Whichever option, make sure you buzz them in the blender until smooth. You want a couple cups of tomatoes.

Stir and cook tomatoes for a minute. Add the chicken pieces that have been marinating in the yogurt (make sure you get all the yogurt in there too). Stir and cook over low-med heat, uncovered, for 20 minutes stirring occasionally. 20 minutes later you have yourself perfectly cooked and tender chicken. I don't know what's better, the chicken or the sauce? Serve over cooked basmati rice and garnish with cilantro. Happy eating foodies!