I have a friend who makes amazing restaurant style blended salsa. Think Lonestar. Think yummy. Think kitchen staple. She was kind enough to share her secret family recipe with me (I’m not passing it along – it’s a secret!), and I quickly whipped up a batch. Okay, maybe it was a quadruple batch. And maybe I only have 1/4 of it left.
I have another friend who makes amazing Indian food. She saw chicken sitting on my counter today at lunch and asked what I was going to do with it. “Uh, I don’t know,” I replied. I mean, it was only noon. I had hours to decide! She suggested Chicken Tikka Masala. I knew I didn’t have tinned tomatoes (I had used them all in the salsa!), so the thought process went like this:
- Indian food has a lot of spices to it – often mixed together. So does Mexican food.
- Indian food uses cumin and cilantro – a lot. So does Mexican food.
- Indian food uses tomatoes. So does Mexican food.
You see where I’m going with this? There are a lot of similarities. I had a no tomatoes, but I did have a lot of salsa. And a lot of salsa that just happened to have a lot of the same seasoning that is traditional in Indian cuisine. And so Chicken Tikka Mexicala was born…
- 1 Tablespoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 Tablespoons oil
- 2 pounds chicken breast, diced
- 1 cup restaurant style home-made salsa
- 1/4 cup half and half cream
- 3 large green onions, chopped
- Mix spices together and set aside.
- Heat oil over medium-high heat in a heavy bottom pan.
- Brown chicken pieces on all sides.
- Add spice mixture and brown an additional minute.
- Stir in salsa and cream.
- Bring to a boil.
- Reduce heat to a simmer. Cook on low for 45 minutes for super tender and moist chicken.
- Serve over rice. Garnish with green onion.