Sara Osburn, who co-hosts the morning show on Mix 94.7, runs out of ideas for what to cook for dinner just like everybody else.
She and her boyfriend, Patrick, have started a little game where they spin a wheel, made out of cardboard and an arrow attached with a fastener made out of an old Twister spinner, that lists all the continents. Wherever the arrow lands, they have to cook something from that place.
Last week, the arrow landed on Asia, and they whittled down all those cuisines to Indian and headed toward Gandhi Bazar to pick up ingredients. Together, they made chicken masala — she even posted a video on Instagram (she’s @saraosburn) of Patrick using a foil-wrapped hammer to pound out the chicken breasts — and turned weeknight dinner into a fun outing and activity that some might even call a date night.
The only continent she’s not looking forward to? Antarctica.
What fun ideas are you putting to use in your kitchen? We love hearing from readers about what they are cooking or what new discoveries they are making at the grocery store or farmers market. Post your photos on Instagram with #Austin360Cooks or email me at firstname.lastname@example.org.
You can check out a gallery of the latest photos below the recipe.
Chicken Tikka Masala
For the chicken:
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 cup plain (unsweetened) whole milk yogurt
2 Tbsp. vegetable oil
2 tsp. ground ginger
1 Tbsp. ground garlic
2 lb. boneless, skinless chicken breasts, pounded flat
For the sauce:
3 Tbsp. vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
2 tsp. grated fresh ginger (peeled)
1 Tbsp. tomato paste
1/4 tsp. chili powder
2 Tbsp. garam masala
1 tsp. ground cumin
1/2 tsp. ground turmeric
1 (28 oz.) can crushed tomatoes, with juices
2/3 cup heavy cream
1/4 cup chopped cilantro
Kosher salt, to taste
Basmati rice, for serving
Combine salt, cumin, coriander and cayenne in small bowl. Whisk together yogurt, oil, ginger and garlic in large bowl and set aside. Season the chicken on both sides with the spice mixture and let rest in a single layer while you prepare the sauce.
Heat oil in large pot over medium heat. Add onion and cook about 8 minutes. Add garlic, ginger and tomato paste and cook about 3 minutes. Add the chili powder, garam masala, cumin, turmeric and tomatoes and simmer for 15 minutes. Stir in cream and return to simmer a few minutes. Remove from heat and cover to keep warm.
While sauce is keeping warm, place oven rack six inches from the broiler. Line a baking sheet with aluminum foil. Dip chicken into yogurt mixture and place on the sheet. Broil chicken about 4 minutes and then flip, cooking for another 4-5 minutes.
Let chicken rest 5 minutes. Cut into bite-size pieces and stir into warm sauce when ready to eat. If sauce needs warming, warm it up first and then toss the chicken in when ready to serve. Season with kosher salt to taste, garnish with cilantro and serve over basmati rice.
— Adapted from recipes by Cook’s Illustrated, ChewOutLoud.com