Chicken Tikka Masala, Coconut Peach Lemonade

August 2015
Jen Bowen 

Chicken Tikka Masala

Ingredients

   Marinade:

   1 cup plain yogurt

   1 tablespoons lemon juice

   2 teaspoons ground cumin

   1 teaspoon ground cinnamon

   1/2 teaspoon chili powder

   1 1/2 teaspoons paprika

   2 teaspoons black pepper

   1 tablespoons minced fresh ginger

   1 teaspoon salt

   3 boneless, skinless chicken breasts, cut into thin strips or chunks

   For the masala:

   1 tablespoon butter

   1 clove garlic, minced

   1-4oz can of diced green chilis

   2 teaspoons ground cumin

   2 teaspoons paprika

   1/2 teaspoon salt

   8 ounces tomato sauce

   1 cup evaporated milk

   1/4 cup chopped fresh cilantro

Directions

   For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.

   For the masala, melt butter in large skillet over medium heat. Sauté garlic and green chilis for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and evaporated milk. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Recipe source: http://www.melskitchencafe.com/chicken-tikka-masala/ (with a few of my changes written in).

Coconut Peach Lemonade

Ingredients

Frozen lemonade concentrate (plus water to reconstitute it)

2 ripe peaches, pitted
2 cups coconut water
Ice

In a large pitcher, prepare lemonade according to directions on can (usually add 3 cans full of water and stir). In a blender, add peaches, coconut water, desired amount of ice, and a few cups of lemonade (it won't all fit in my blender). Blend until smooth. Pour blender contents into the pitcher of lemonade and stir. Serve immediately.