Main Course Recipes : Chicken Tikka Masala with Cucumber Salad

Serves 2 (can be doubled or tripled)

Chicken Tikka Masala (Directions below Cucumber Salad)

One package of chicken tenderloins (about 3 - 4 per person)
Olive oil spray
8 oz of Chicken Tikka Masala sauce (Get this in the ethnic section of the store. The one I use has no artificial flavors or ugly preservatives in it so it seems like a nice choice. You can decide on your favorite)
one half cup of diced green pepper
one large tomato diced

Cucumber Salad (also called Zalatta in India)

My version of the cucumber salad doesn't follow the traditional route. I took the flavors that I like in cucumber salads in Indian restaurants and put new twists on them.)

One large cucumber peeled
A light sprinkling of sea salt
2 - 3 tsp of malt vinegar (save the rest to put on French Fries like the English do)
one half tsp. of ground ginger or the same in grated fresh
one quarter tsp. (or less) of cracked red pepper flakes (use less if you don't like a spicy dish. Or leave it out)
One medium tomato sliced into quarter inch slices
3 tbls. of plain yogurt

Start making the salad first. Slice your cucumber very thin. I use a mandolin slicer set on level 2. You want the cucumber to be as thin as possible but not fall apart. Set the pieces of cucumber on a paper towel. Lightly sprinkle or grate sea salt over the top and let it sit for 10 minutes. You want to cucumber to "sweat" and absorb the saltiness. Then put the cucumber in a bowl. Toss the paper towel. Drizzle on malt vinegar, add the ginger and the cracked pepper flakes. Stir and let sit. This can sit on the counter while you make the chicken or stay in the refrigerator for a couple of hours.

When the chicken is done (or when you are ready to serve) add the tomato and the yogurt. Stir to blend well and serve along side the chicken.

My version of Chicken Tikka Masala (directions below) is so easy.

Take the tenderloins out of the package, rinse and dry. Then spray them with olive oil spray. Put on your grill pan or on the outside grill and grill until no longer pink in the middle. Might take 10 minutes on medium. You just want nice grill marks. If you don't grill you can do the same thing in a sauté pan. Later it won't show the grill marks anyway and the flavor will not be much different.

When grilled, put the chicken in a large sauté pan and add the tikka masala sauce. Heat thoroughly, stirring the chicken to coat. This will only take a couple of minutes. When you are ready to serve, lightly stir in the green pepper and tomato. You don't need to cook them. They are there for color, flavor and texture (a little crunch here and there). Most Indian food is very boring looking. This jazzes it up a bit. I don't often use green peppers, but in this case they are a marvelous addition.

Serve the chicken tikka masala with the cucumber salad on the side, you can serve this on top of saffron rice or couscous.

Popadums with chutney would make a great appetizer. Serve something frozen for dessert and you'll have an authentic Indian meal.