I love Indian food, so when I was challenged to pair a dish with Gallo’s Hearty Burgundy, I figured I would give the two a date together.  I found a recipe for Chicken Tikka Masala in the new Cooking Light Global Kitchen Cookbook, and had most of what was needed on hand.  Since I had a rather small package of chicken thighs, I added eggplant to the dish.  I also went with less garlic, boosting the quantity of onion instead (which was changed to sweet onion, since that is what I generally have). The thighs where kept whole rather than sliced and I used canned tomatoes rather than fresh, but the big thing with Indian food is the spice blends.  Those I pretty much kept intact.

The Chicken & Eggplant Tikka Marsala came out great and teamed up well with the wine. (More on that here).  The cookbook version of the recipe can also be found on the MyRecipes, and if you have garlic lover’s or eggplant hater’s in your house, I highly suggest going with their version.

5.0 from 2 reviews

Chicken & Eggplant Tandoori Tikka Masala Recipe

 

Author: Robin Gagnon, adapted from Cooking Light Global Kitchen Cookbook

Recipe type: Entree

Cuisine: Indian

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Ingredients

• 2 large garlic cloves, coarsely chopped
• 1 tablespoon minced peeled fresh ginger
• ¼ teaspoon Kosher salt
• ½ cup goat’s milk (or Greek) yogurt
• ¼ cup fresh lemon juice
• 1½ teaspoons paprika
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• ¼ teaspoon ground red pepper
• 1 pounds skinless, boneless chicken thighs
• 4 Japanese Eggplants (or other mini eggplant variety)
• ½ tbs olive oil
• ¼ tsp Kosher salt
• large can of crushed tomatoes (29 oz)
• 2 tablespoons oil
• 1 cup chopped sweet onion
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• ½ teaspoon ground turmeric
• â…› teaspoon ground red pepper
• ½ teaspoon salt
• ½ teaspoon garam masala
• ¼ cup goat’s milk or Greek yogurt
• 1½ tablespoons chopped fresh cilantro
• 2½ cups hot cooked basmati rice

Instructions

1. Combine garlic and ginger on a cutting board. Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times. Combine garlic mixture, yogurt, and next 5 ingredients (through ground red pepper) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.
2. Cut off stems of eggplants. Cut each in half horizontally, and cut off just a strip of the skin on other side, leave the rest intact. Baste with olive oil and sprinkle with salt. Allow to rest 15-30 minutes.
3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes or until browned. Add ginger and garlic; sauté 1 minute. Add coriander, paprika, turmeric, and ground red pepper; cook 1 minute. Stir in crushed tomatoes, and bring to boil. Cover, reduce heat to low, and simmer 20 minutes or until thick.
4. Preheat grill or broiler.
5. While masala sauce simmers, remove chicken from marinade; discard marinade. Place chicken on grill & cook 5 minutes. Turn; cook 5 minutes or until browned on all sides but still undercooked in center (chicken will finish cooking in sauce). Grill eggplant as well, it will take less time, so keep an eye on it.
6. Add the chicken & eggplant to masala sauce. Stir in salt and garam masala; cover and simmer another 20 minutes minutes or until chicken is done. Remove from heat; stir in yogurt and cilantro. Serve over rice.

3.2.2298

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