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Chicken Tikka Masala



Ah, chicken tikka masala. What's there not to love? Tender chicken with tasty charred bits, an ever so spicy, tart and creamy sauce... It's heaven! I saw this recipe on Posie's blog a few weeks ago, and have been planning to make it since. As soon as the weather cooled down enough to think about broiling anything, I pounced.

The original recipe was featured on America's Test Kitchen, and you can find a printed version on the Cook's Illustrated website without having to register. The key to their version is that the chicken is covered in yogurt before being broiled; it prevents the chicken from drying out too much, and it chars up nicely. I also peeled and diced up a fresh tomato instead of using canned -- after all, it's summer!

If you are going to cook basmati rice with this and are using a rice cooker, I find that the best way to end up with fluffy rice is to cook the rice and water in a 1:1 ratio. Add a few drops of oil or butter to the rice, and set it on 'white rice'. After the rice is done, pop open the lid and fluff the rice a little, then close the lid again and let it steam for about 10 minutes.

Go and make yourself some delicious Indian food!

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