Anyone remember a NYT recipe several years ago for a lighter Chicken Tikka with a yogurt base?
The Tikka is usually presented as Tikka Masala. Googling for nytimes on tikka masala the recipe your looking for probably was in the 3/31/10 ny times under the name 'Off the Shelf: A Worldwide Indian Favorite" which uses yogart and low fat milk.Chicken Tikka Masala. Here is the recipe
2 pounds boneless skinless thighs, cut into 1 inch pieces
5-6 wooden skewers, soaked in water for at least an hour
3 garlic cloves
2 inches fresh ginger
Process the garlic and ginger into a paste and add to a medium sized bowl.
½ cup non-fat Greek yogurt
2 tablespoons half and half
1 teaspoon red food coloring (optional)
Juice of one lemon
1 teaspoon coriander powder
3 teaspoons salt
1 teaspoon garam masala
½ cup cilantro, chopped
½ cup raw cashews, ground
Preheat broiler on high.
They'll change the way you cook—er, churn
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Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.
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