Wednesday, November 5, 2008

Patak Tikka Masala Curry Paste

Below is the last of the Sweet and Sour Lamb that I finished off while cooking the Tikka Masala.

You start off my mixing the paste with yogurt then marinating the meat of your choice. This time it was cut up boneless chicken thighs. Because of circumstances they sat in the frig for three days. Forgot to snap a picture of them. Below is the the marinated meat and marinade with sauteed onions. It also calls for tomato but the paste had plenty of tomato for me.

This is after adding water and simmering for about 30 minutes then adding some creole cream cheese which I happen to have in the frig. Normally calls for yogurt

This is it over rice with a dollop of Stonyfield Plain Whole Milk Yougurt. Not too spicy with good Indian flavor throughout the meat and sauce

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