Chicken Tikka Masala with Mushroom Bhaji and Basmati Rice

I’ve had a real hankering for Indian food lately. A couple weeks ago I made some UH-mazing Channa Masala and I just haven’t been able to get enough since. When I lived in London, we went out for Indian food all the time and we would go out of our way to get ingredients and spices to make Mexican food at home. Being back in California, I can get Mexican food anytime I want, but good Indian food is something hard to come by. Last night when I realized I had the makings of a fantastic Indian feast, I set about making dinner right away.

I’ve realized in my past couple Indian food making experiences, it’s not nearly as daunting as I originally thought. Actually, I’ve found Indian cuisine to be quite approachable and delicious. Tonight’s Indian feast was comprised of Chicken Tikka Masala, Mushroom Bhaji and Basmati Pea Rice.

Mushroom Bhaji is one of my favorite Indian dishes and it has been my standard order anytime I’ve gone out for Indian over  the last couple years. Mushroom Bhaji, Bombay Aloo (potato) and pilau rice. Perfect Meal! Tonight I decided to change things up with Chicken Tikka Masala. I used Pioneer Woman’s recipe and, while I can’t vouch for it’s restaurant authenticity, it was absolutely delicious. I also used the rice recipe as well.

Mushroom Bhaji (adapted from this recipe)

  • 14 ounces white button mushrooms, stems remove and thickly sliced
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 jalapeno pepper, stemmed, seeded, and finely chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 3 tablespoons water

Heat oil in saucepan over medium heat. Add onion, jalapeno and garlic. Cook for 6 minutes, stirring occasionally. Add cumin, coriander, chile powder and salt. Stir together. Add mushrooms, water and tomato paste. Stir until everything is coated. Cover pot and reduce heat to low, and cook for 10 minutes. Stir halfway through. The dish should be stew-like. If it is not thick enough, or the mushrooms aren’t yet tender, remove the lid and cook for a few more minutes.

Chicken Tikka Masala and Basmati Pea Rice (From Pioneer Woman’s recipe)

This recipe was absolutely delicious and the rice was amazing as well. My chicken came out with a lot more liquid than PW’s looks like it had, but the rice quickly helped out that situation. Also, the ‘marinade’ for the chicken, ground cumin, ground coriander and yogurt (I used greek) was amazing. You definitely could have eaten the chicken alone when it was done under the broiler.

2 thoughts on “Chicken Tikka Masala with Mushroom Bhaji and Basmati Rice

  1. Pingback: Sunday Summary June 19, 2011 « Clare Cooks!

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