This idea popped into my head the other day and I dropped everything to make it immediately. I was hanging out with people when I thought of it and got home pretty late, but still managed to throw the chicken in some yogurt. When you think about it, this recipe is super obvious and I cant believe I haven’t thought of it before. The sauce on chicken tikka masala is tomato based and similar to pasta sauce. This came out amazing. We ate it all and even my family who is sort of shy with indian flavors said it was great. I have never thought to put grilled things into a ravioli, but what a revelation. You can really taste the grill flavor as you eat these.
The marinated chicken and some buttered onions. The marinade was yogurt mixed with some curry powder, salt, pepper, cumin, and smoked paprika, soaked overnight.
Tasty stuff! It sucked that there was still a long time until I could finally eat. This chicken was so tasty I had about 5 pieces fresh off the grill.
I saved a few of these chicken tikka chunks to eat with rice tomorrow.
I recently saw this 5 minute ricotta recipe on serious eats. Put milk and vinegar into the microwave, and take out ricotta! I made this in place of the Indian cheese called paneer.
Ravioli filling done.
More store bought curry powder. I am normally not one to use the store bought mix, I like to grind my own! Today I didn’t feel that it was necessary.
Tomatoes, cream, and cilantro in, then blend it all up.
So good that I am putting 5 pictures of the final dish. Deal with it.
This meal is such a natural combination, why didn’t I think of this earlier?
Mix yogurt with curry powder, cumin, smoked paprika, salt, and pepper until it is a nice reddish pinkish color. Add chunks of chicken. Let it sit overnight. Skewer. Grill.
Along with the chicken, grill some onions that have been spread with butter and salted.
Chop the above grilled items, then mix it all together with the cheese for the ravioli filling.
Make pasta with this recipe. Roll it into sheets and make ravioli.
Make a paste with ginger, garlic, chiles, and curry powder. Saute the paste in butter for 2 minutes. Add a large can of tomatoes with the juice, and some cream. Add cilantro. Simmer for 10 minutes, then puree with a blender.
Boil the ravioli in salted water for about 5 minutes. Toss in the sauce and serve.