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Dr. Ronald P. Rogers CHIROPRACTOR Support for your body's natural healing capabilities 270-384-5554 Click here for details 
  
Columbia Gas Dept. GAS LEAK or GAS SMELL Contact Numbers 24 hrs/ 365 days 270-384-2006 or 9-1-1 Call before you dig 
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Making Indian recipes at home By Linda Waggener with Jane Aaron When there's just no time nor fair weather to drive a hundred miles for Indian food it's fun to make it at home. It's very handy to have two people managing all the spices and ingredients, dishes and kitchen chaos. CHICKEN TIKKA MASALA Start with one and a half pounds of boneless skinless chicken, cut into about one-inch cubes. Cover it with the marinade from the recipe below and set it in the fridge to soak up all the spices. We (sort of) followed the recipe from Jane's suggested website, food.com. MARINADE 1 1/2 pounds CHICKEN FOR AN HOUR IN THESE INGREDIENTS 1 cup plain yogurt 2 tablespoons lemon juice 2 teaspoons ground cumin 2 teaspoons ground red pepper 2 teaspoons black pepper 1 teaspoon cinnamon 1 teaspoon salt 1 piece minced ginger (1-inch long) MAKE THE SAUCE 1 tablespoon unsalted butter 2 garlic cloves, minced 1 jalapeno chile, minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon garam masala 1/2 teaspoon salt 1 (8 ounce) can tomato sauce 1 cup whipping cream (we used coconut milk) 1/4 cup chopped fresh cilantro DIRECTIONS Marinate the boneless skinless chicken for an hour or so. Discard the marinade - OR keep all or some of it in the recipe if you like it spicier. Make the sauce, starting by melting butter on medium heat. Add garlic & jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala & salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes. Grill or broil chicken, turning occasionally, to cook through-about 8 minutes. Add chicken (with or without the marinade) to sauce. Simmer 5 minutes. Garnish with cilantro Serve with basmati rice, naan or pita bread. This story was posted on 2022-02-01 08:39:52
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