Have we ever talked about my husband’s unnatural obsession with marinara?
I’m glad that we can be honest with one another here because this situation will one day take the two of us to couple’s therapy, and I don’t want to say I didn’t warn you.
(But first of all, did last night’s episode of Modern Family make anyone else really itchy? Yeah? Good. Glad we established that and I didn’t get lice by sitting too close to the TV or something. Yes, I began this food post with couple’s therapy and head lice. Things are starting to unravel. Let’s start over.)
Red sauce. On literally, like, everything. The other night I made a roasted cauliflower pasta with a lemon caper vinaigrette, and there was absolutely no Earthly need to add marinara to this meal, but someone just couldn’t help himself from trying. I will admit I took a small bit of pleasure in the audible sigh he gave which bordered on suicide when he realized we were out of his favorite condiment. Life’s rough, man.
I think all of my ancestors have now disowned me for referring to marinara as a condiment, by the way.
And then there was the time I made tiramisu for his birthday and-ok, no. Marinara wasn’t involved, but I GUARANTEE he was wondering if anyone in Italy has ever soaked lady fingers in tomato sauce.
So when this recipe for Indian chicken tikka masala – tender chicken slow-simmered in spices and tomato sauce – crossed my eyeballs I knew we’d have a winner.
Speaking of eyeballs, what evolutionary purpose does an onion have for making my eyes want to fall out of my face? I think the onions and jalapenos try to kill me. I really do. Do they intentionally work together to make me cry and rub jalapeno insides all up in my membranes? Does my husband see the lengths I go to in the name of marinara? This, right here. Couple’s therapy.
Now, imagine that feeling you have when you eat 3-days-worth of tikka masala at the Indian buffet. Sorta like food coma bliss meets a twinge of eater’s remorse meets curiosity about what may happen to your insides in the next 6 hours. Am I going to the wrong Indian buffet?
This little number is the opposite of that. It’s so darn delicious and healthy! You can go to bed full and happy knowing your night of sleep will only be interrupted by the need to wash the jalapeno out of your eye pores for the 24th time. Is that a bad description of why you’ll like this meal?
Ok, how 'bout this is stupid yummy. Get obsessed!
Chicken Tikka Masala
Adapted from Cooking Light Magazine
2 tbs extra virgin olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tsp kosher salt
1 tsp ground cumin
tsp ground cinnamon
1/2 c onion, finely chopped
1 tbs fresh garlic, minced
1 tsp ground ginger
1 jalapeno pepper, seeded and finely chopped
1 tsp garam masala
1/4 c fat-free, low-sodium chicken broth
1/4 c half and half
1 26.5-oz box chopped tomatoes, undrained
1 tbs butter
Hot cooked rice
1/4 c fresh cilantro, chopped (optional)
Heat a Dutch oven over medium-high heat, and add the oil to coat. Sprinkle the chicken with salt, cumin, and cinnamon, and add to the pan. Cook 5 minutes or until browned, stirring once, and remove from the pan.
Add the remaining oil to the pan. When hot, add the onion, garlic, ginger, and jalapeno. Saute for 1 minute, stirring frequently. Reduce the heat to low, and cook for 5 minutes or until softened, stirring often. Add the garam masala, and cook for 1 minute. Stir in the chicken broth, half and half, and tomatoes.