913

Diversions

Emily Parnell - Just don’t pat yourself on the back with your mouth full

Lazy Chicken Tikka Masala

1 or 2 lbs. frozen chicken tenders cut into bite sized chunks (Since I usually don’t have time for them to thaw, and I don’t like to touch raw meat, I cut them frozen, into bite sized chunks, then let the chicken thaw while it marinates, stirring it occasionally.)

Marinade:

1 cup plain, unsweetened yogurt

1 Tbsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

A pinch of cayenne (if serving to people who don’t mind a touch of heat)

1/4 tsp. black pepper (or white if you need to hide it from your children)

1/2 tsp. salt

Marinate the chicken for an hour or more.

Preheat oven to 350°. Line a baking sheet (with an edge so it doesn’t goober off the pan into your oven) with foil. Spray the foil with nonstick spray. Spread the chicken on the pan and bake for about 8-10 minutes, until it’s just done (it will simmer longer, so 90 percent done is good enough).

Sauce:

2 Tbsp. butter or oil

2 Tbsp. chopped garlic

2-3 Tbsp. Garam Masala

1/2 tsp. salt

2 or 3 cups of tomato sauce (there’s margin for error on this)

1 cup(ish) of heavy cream. Or add more.

In a large saucepan, sauté the garlic in the butter or oil for a few minutes. Don’t let it burn. Reduce heat, then add the Garam Masala and the tomato sauce, and stir to heat. Add the cream and the cooked chicken. (Discard excess marinade — or put it in your sauce. Your choice.) Stir and simmer for about 20 or 30 minutes. Serve over rice.

I like to serve this with naan, a very soft flat bread, similar to pita bread but softer. Trader Joe’s has wonderful naan in their bread section.

Pat yourself on the back while you tell your family what an awesome cook you are. Hide the leftovers in the back of the fridge so nobody else can eat them.

Emily Parnell

The Kansas City Star

“Oh my goodness, I am an amazing cook,” I tell my family as we sit down around the big bowl of steaming savory goodness. “I nailed it. It’s perfect,” I add while my husband raises his eyebrows at me from across the table.

“Proud of yourself?” he asks.

My son makes quiet grunting noises while he eats, a sign that he’s thoroughly enjoying his meal. My daughter offers enthusiastic compliments. My husband sarcastically chides my lack of humility while piling a hearty portion of my masterpiece, chicken tikka masala, onto his plate.

It’s not like I take credit for inventing the dish. Props go to the culinary geniuses in India for developing such a delicious blend of spices, the beautiful, orange tomato cream sauce, the perfect chunks of succulent chicken, marinated in yogurt to keep them tender and juicy. All served over basmati rice — the rice that my family insists is probably pasta because of its elongated shape. (They’re wrong, it’s definitely rice.)

I ran across a variety of theories that this popular Indian food was actually invented somewhere in England. Or perhaps Scotland. In fact, there’s been legislation to designate its official origin as Glasgow. It also comes in many, many versions.

All this made me think, maybe I will stake my claim on inventing this particular version. As with any recipe, I have adjusted the ingredients and process to fit my whims. Some cooks make modifications to improve flavor. I modify to make things quicker and easier, sometimes because I’m missing an ingredient, or because a particular step requires more prep work than I’m willing to put in.

So today, I present you my own version of chicken tikka masala, along with all my shortcuts, approximations and ingredient switches. I have eliminated skewering and grilling the chicken, replaced elaborate spice combos with a simple Garam Masala. (Take a trip to one of the area’s Indian grocery stores to pick that up and plan to buy other spices while you’re there. I usually go to Namaste India at 105th & Metcalf.) Enjoy!

Overland Park mom and 913 freelancer Emily Parnell blogs at mom2momkc.com.

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Emily Parnell - Children in the pews, butterflies in the stomach

On Easter morning, I was a little nervous. Our church does not offer kid programs on major holidays. This gives all the adults who otherwise would be teaching and crafting, and I’m sure a healthy amount of disciplining, a morning off. I used to stew the day before these holiday services, wondering if my kid would be the one to squawk, wondering if we’d have to disturb a whole row for a potty break, worrying that their boredom would turn to naughtiness.

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