Chicken Crispy Masala
It’s not taking me too long to introduce some exotic spices to my new roommates palates. Apparently “curry” is a red flag, but “chicken parm with an Indian twist” is acceptable. Not only acceptable, but hugely successful. Everyone loved this meal! And why not? It’s basically a twist of the British-Indian Chicken tikka masala, using crispy instead of tikka. Baby steps people!
A quick curry powder.
Onions start the sauce. Next goes the paste and powder.
Fry up some chicken cutlets.
Then layer everything in your pan. Don’t oversauce at this point so the chicken will stay crispy.
Browned paneer cheese. mmmmmmmm.
Serve over rice! You don’t have to make it look all pretty like this, just scoop it out onto a plate.
Chicken Crispy Masala
A mash-up of chicken parm and chicken tikka masala
Ingredients
- 5 Cloves Garlic
- 2 Inches Ginger
- 5 Dried Chiles or 1 tablespoon chile flake
- 1 Large Onion diced
- 2 Tablespoons Curry Powder
- 28 Ounces Canned Crushed Tomato
- 28 Ounces Canned Diced Tomato
- 1 Cup Cream
- 2 Tablespoons Honey
- Cilantro
- Breaded Chicken Cutlets
- Paneer Cheese
- Rice
Instructions
- Make a paste of 5 cloves garlic, equal amount ginger, and a few dried chiles or chile flake.
- Fry some onions in butter until lightly browned. Add the paste, followed by between 2 – 4 tablespoons of the powder depending on how you like it.
- Add 1 28 oz can of pureed tomatoes, and one 28 oz can of diced tomatoes. Add some honey to taste and a cup of cream. Cook about 45 minutes and finish with some cilantro.
- Chop up some fried chicken cutlets and layer with the sauce in a baking dish. Top with crumbled paneer cheese. Bake at 400 for about 30 minutes until the cheese is browned. Serve with rice
I wish my tastebuds needed converting, so you could convert them.
That looks really good. What’s not to like?
Ooo, that looks lovely!
It’s awesome that you are bridging the gap between your palate and your new roomates’ palates. You are quite skilled- are you working in a culinary profession, if I might ask?
Thanks for keeping the awesome food ideas coming. I’m only 25, and still new to so many flavors and ideas, but I even get stuck in a rut, and you always seem to bring me out of it 🙂
Also, as an amusing note, the two words I had to write to post this through the re-captcha program were “sufferings, retire” lol!
Dude, I’ve got to say that this totally ROCKS!
I’ve served it over rice, but I’ve also ran with your idea of chicken parm and served over noodles, topped with cheese and browned under the broiler.
I also dust the crispy chicken with curry powder and salt once I fry ’em.
Damn fine dish! It’s become a weekly fave at our house.
Thanks man!