For many years, I was convinced that I didn’t like Indian food. I had eaten a curry a long time ago and only could remember how spicy and slimy it was. Then a friend dragged me to a local Indian restaurant against my will and introduced me to chicken tikka masala, vegetable korma and rose lassi. In short order, I got excited and started experimenting with making Indian food in my own kitchen. 

They say chicken tikka masala is not a true Indian curry, but a dish that was devised in the United Kingdom. Others say it originated in Pakistan. All I know is that this recipe is absolutely fabulous and even better than any masala in any Indian restaurant I’ve ever been to. As a matter of fact, this is one of my very favorite things to eat.

For vegetable korma, use fresh coconut found in the produce department. In some stores, you can find them cut and sold in hunks. I make the coconut paste in larger batches and keep it in the fridge, like with the seed combo. All things in life are easier when you break it down into doable steps, don’t you think? 

A soothing rose lassi is the perfect accompaniment with this flavorful food. The use of rose water and petals to flavor the drink is just magical. For this recipe, I use Royal Rose-brand rose syrup made in Newcastle. I buy it at Local Market & Cafe  in Brunswick, but it’s also available at Bow Street Market in Freeport and at Main Street Market in Rockland. I get the rose water from Sabbathday Shaker Village in New Gloucester. I love stocking up at their Christmas Fair in December, but you can also order it online. If you are adding rose petals, of course be sure that the bushes haven’t been sprayed with any chemicals. 

Assemble these ingredients and get crackin’. You’re in for a real treat.

Chicken Tikka Masala
1 cup plain yogurt

1-inch piece fresh ginger, peeled and grated

3 cloves garlic, minced

1 1/2 tsps. paprika

1 1/2 tsps. fresh lemon juice

1 tsp. salt

1 tsp. pepper

1 tsp. cinnamon

1 tsp. chili powder

1 1/2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces

Vegetable oil

Masala (see below)

3 cardamom pods, lightly crushed

1/2 cup whipping cream

1/2 cup fresh cilantro

1/2 cup green onion, chopped 

3 cups cooked jasmine rice

In a large bowl, combine yogurt, ginger, garlic, paprika, lemon juice, salt, cinnamon, black pepper and chili powder. Add chicken pieces and mix gently until all pieces are coated. Cover and chill in refrigerator for 2-24 hours. 

Using a slotted spoon, transfer chicken from yogurt marinade to a platter. Reserve marinade. In a large skillet, heat oil over medium heat. Add half the chicken to the skillet; cook for 2 minutes or until chicken is golden; turning once. Repeat with remaining chicken.

In a 4-quart slow cooker, combine Masala, reserved marinade, and cardamom pods. Add chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Remove cardamom pods. Stir in whipping cream; garnish with cilantro and green onion. Serve over hot rice. Yield: 6-8 servings   

Masala
3 large tomatoes, chopped

2 small onions, chopped

1 (6-oz.) can tomato paste

2-3 serrano chili peppers

1 tbsp. garam masala

1 tbsp. ground coriander

3 cloves garlic

1 1/2 tsp. salt

1 1/2 tsp. chili powder

1 1/2 tsp. packed brown sugar

1/2 tsp. cinnamon

1/4 cup water

Combine all ingredients except tomatoes in the bowl of a food processor and process until smooth, scraping down sides of bowl as needed. Add tomatoes and pulse just a few times. 

Vegetable Korma
1 cup each green beans, carrots, potatoes, tomatoes, all chopped

1 cup thawed frozen peas

3 bay leaves

8 cardamom pods

1 cinnamon stick

4 tbsp. ghee

6 whole cloves

1 1/3 cups fresh coconut, grated

2 tsps. each fresh chopped cilantro, fennel seeds, poppy seeds, grated fresh ginger

3-4 serrano chili peppers, minced

4 tbsp. onion, minced

1 tsp. turmeric powder

Salt to taste

1 cup raw cashews

In a small dry skillet, roast fennel, cinnamon, cloves, cardamom pods and poppy seeds for 1-2 minutes. Cool and process in a blender or food processor to make a fine powder. Set aside.

Roast cashews until browned in the same skillet. Set aside.

Blend coconut, peppers, onion, ginger, turmeric and cilantro to a fine paste in a blender.

Place bay leaves and all vegetables except peas and tomatoes in a large saucepan. Add just enough water to cover. Salt and cook until tender. Add peas and tomatoes and cook 3 minutes more. 

Stir in coconut paste and cook for 2-3 minutes. Take off heat and add powdered seeds and ghee. Stir very well until blended. Garnish with cashews and serve with rice. Yield: 6-8 servings

Rose Lassi
1 1/2 cups plain yogurt 

3 tablespoons rose water plus 7-8 ice cubes

3 tablespoons rose syrup 

7-8 fresh rose petals (optional-save a few for garnish)

1/2 teaspoon ground cardamom 

Pinch of ground nutmeg 

1 tablespoon pistachios, chopped

Place all ingredients in a blender. Blend until smooth and creamy. Chill. Pour into tall glasses, garnish with pistachios and extra rose petals. Yield: 2 servings