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[quote=Anonymous][quote=Anonymous][quote]Anonymous wrote:
Try chicken tikka masala

Looks complicated, but it's not. Don't let the long list throw you, most of the list is spices. You are doing like three things: making a past, cooking chicken in a pan and combining everything to cook. Try it on a Sunday to get a hang of it and serve it that night and monday. For the kids drop the jalapeño and get some naan.

1 tbsp. ground turmeric 
4 tsp. garam masala 
1 tsp. red food coloring (optional) 
6 cloves garlic, crushed 
1  2 1/2" piece ginger, peeled and chopped, 
   plus julienned strips for garnish 
1 jalapeño, stemmed and chopped 
1  28-oz. can whole peeled tomatoes, undrained 
2 lbs. boneless skinless chicken breasts, 
   cut into 1 1/2" cubes 
1/4 cup Greek yogurt, such as Fage 
Kosher salt, to taste 
6 tbsp. unsalted butter 
1 tsp. coriander seeds 
1/2 tsp. cumin seeds 
1 tbsp. paprika 
2 small yellow onions, finely chopped 
1 cup heavy cream 
Cilantro leaves, for garnish 
Cooked basmati rice, for serving

1. In a blender, purée turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalapeños, and 1?2 cup water. Put paste into a bowl. In the same blender, purée tomatoes. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes(you can do this the night before or in the morning, cover and put in the refig).Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5–6 minutes; set aside (or just cook the chicken in a large pan and remove when cooked- one less thing to clean up)

2. Heat butter in 6-qt. saucepan(same pan you used to cook the chicken, don't clean it)over medium-high heat. Add coriander and cumin; toast 4–6 minutes. Add paprika and onions; cook until soft, 6–8 minutes. Add remaining paste; brown for 5–6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.

Lady, you are smoking some interesting crack if you think an 18-ingredient dish is easy or quick for someone who is exhausted and hangry![/quote]
You don't cook do you? It so hard to measure a few teaspoons of spice, garlic, ginger and water and turn on a processor....wow! [/quote]

Your recipe sounds delicious, but I get what the pp is saying about this dish being a bit overwhelming and time consuming. It adds extra time, clean up, and concentration to prepare a recipe like this. I wish I could do this for my family, but I'm more likely to buy a jar of prepared sauce or prepare this dinner on a Sunday for a special meal.

It's a lot of steps and I'm very slow in the kitchen and I'd likely mess something up or frustrate my family while trying to prepare this. [/quote]

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