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I like to serve in a bowl with chopsticks.


Chicken Tikka Masala

Cut Fresh Vegetables



Chicken Tikka Masala (leave meat at home, bring a labeled 1 gal freezer ziplock)

1 ½ lbs boneless chicken, cut into 1 inch cubes (leave at home)


1 C plain yogurt

2 T lemon juice

2 t ground cumin

2 t black pepper

¼  t ground red pepper

1 t cinnamon

1 t salt

1 t minced ginger

1 sandwich bag (provided)


1 T unsalted butter

2 cloves garlic minced

½ jalapeno, minced

2 t gound coriander

1 t ground cumin

1 t paprika

½ t salt

8 oz. canned tomato sauce

1 C 2 % milk


Mix marinade ingredients and divide into provided sandwich bags.

Label as Marinade.

melt butter on medium heat.

Make sauce:

Melt butter on medium heat.

Add garlic and jalapeno, cook 1 minute.

Stir in coriander, cumin, paprika, garam masala & salt.

Stir in tomato sauce.

Simmer 15 minutes.

Stir in milk, simmer to thicken about 5 minutes.

Remove from heat and place in different container to cool.

When cool divide into provided quart size sized bags labeled “Sauce”.


Oven Broiled Chicken

Marinate for 1 hour in the refrigerator.

Discard marinade.

Thread chicken pieces on wooden skewers previously soaked in water for 15 minutes.

Grill or broil chicken.  (500° F, turning occasionally, to cook through, about 8 minutes)

Meanwhile, warm up sauce on stovetop or in microwave.

Remove cooked chicken from skewers and place in sauce OR serve sauce separately.

Serve over basmati rice with pita bread or naan (a flatbread) and salad.

Sprinkle with fresh chopped cilantro.


Slice  Thinly:

Cucumber, zucchini and yellow summer squash, cabbage, carrots or any combinations of these. Chop cilantro and basil and place on sliced vegies.