The time has come, the Walrus said...

It's time for a change, friend. Not really a change to the blog per say, more what I would term a Lifestyle Change. One that involves maybe not eating billions of calories. And exercising. And maybe cutting down on the booze. But maybe I'm a little ambitious.

What I'm trying to say is that in an effort to be more healthy, I'm going on a diet of sorts, so don't be surprised or terrified if you start seeing more healthy food on here (i.e. recipes that do not involve pounds of butter, powdered sugar, or cream cheese.)

But FIRST. Below is a recipe for chicken tikka masala that I was shocked, shocked turned out tasting deliciously like the real deal. I've never been a big Indian food fan, but recently began eating more of it in an effort to simultaneously broaden my horizons and to placate others because I'm just that nice, and lo and behold, it's fucking delectable. Except, don't eat the cardamom pods in the rice. Learned that one the hard way.

Just, well, kind of ugly.

Chicken Tikka Masala
Adapted from here
Serves 4

1 cup Greek-style yogurt (I used Fage.)
1 Tbsp. lemon juice
1 tsp. curry powder
1 tsp. ground cinnamon
1 tsp. cayenne pepper
1 tsp. fresh ground black pepper
1 tsp. grated fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized chunks
2 Tbsp. butter
1 clove garlic, minced
1 jalapeno pepper, seeded and finely minced
1 tsp. curry powder
1 tsp. paprika
1 8 oz. can tomato sauce
1 cup light cream

1. In a large bowl, combine yogurt, lemon juice, 1 teaspoon curry powder, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Heat 1 tablespoon butter over medium-high heat in a large skillet. Scoop chicken out of marinade and into skillet, and cook until no longer raw inside. Salmonella is not your friend. Set chicken aside.
3. In another skillet, melt other tablespoon of butter. Saute garlic and jalapeno for 1 minute. Season with 1 tsp. curry powder and 1 tsp. paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer an additional 10 minutes. Salt to taste.
4. Serve over steamed rice.