I know I haven't been the best about keeping up with this blog as much as I had hoped to, life sort of got in the way, or at least that has been my excuse.Well, NO MORE EXCUSES! There have been some changes to this blog, first it is now called The Sweet Pea Kitchen and second Mr. Pea is going to join the fun. When Mr. Pea and I talked about collaborating for this blog, I thought it was a wonderful idea! With his AMAZING cocktails, my baking skills and our awesome recipes we make and create how could you go wrong. This blog will more or less, be a way to share all of the deliciousness that comes out of our kitchen, the Sweet Pea Kitchen.
With the cooking season upon us, I wanted to share what has been going on in the Sweet Pea Kitchen. Well, it goes without saying that there has been a lot of fall baking going on in my kitchen! Fall is my favorite season, maybe it is the chill in the air, the beautiful fall foliage, apple cider and everything pumpkin! Really, I love fall most of all because I will take any excuse to bake. Baking relaxes me, it is my therapy-don't judge, you should try it! Well I will share all of the fall recipes coming out of our kitchen in posts to come, but to catch you up with what has been coming out of our kitchen lately. I though t a good place to start would be our new found love for Indian cusine.
To be honest, I have never had Indian food in my life! It's not that I never wanted to try it, I just had a misconception that everything was spicy so I never gave it a chance. This is true that Indian food is spicy, but it isn't always spicy as in hot, it is more spicy as in flavorful. Indian cuisine uses many different spices that make everything taste so delicious, some of the main spices are Fenugreek, Cardamom,Turmeric,Corriander, Cumin, Ginger, Nutmeg, Fennel, Cinnamon,Cloves, and Cayenne Pepper.
One of my favorite dishes we make is called Tiki Masala.
Tikka Masala (Butter Chicken)
- 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
- 1 TB. plain yogurt
- 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
- 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
- 1 TB. GARAM MASALA or SWEET CURRY POWDER
- 1 TB. TANDOORI SEASONING
- 11/2 tsp. GROUND CUMIN
- 2 TB. lemon juice (juice of 1/2 lemon)
- 1 TB. vegetable oil
- 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
- 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 4 TB. cream (half & half or whole milk work too)
- 1/4 Cup water
- 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
- 2 TB. butter
- 1/4-1/2 tsp. salt (to taste)
In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.
Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.