If you’re anything like me, you LOVE Indian food and crave that authentic taste at home in a kitchen filled with the perfectly balanced aroma of cumin, coriander, cinnamon, turmeric… here’s a product that can help you make tikka masala, curry, and vindaloo!
I have always secretly wished I had grown up in a traditional Indian kitchen with years of recipes and experience under my belt… although being able to make pierogi in my sleep ain’t so bad. ;)Nevertheless I am determined to explore this robust cuisine and constantly looking for ways to elevate my dishes (ruled by my demanding tummy!) You can imagine how excited I was when Spicemode, based in Chicago, joined Undiscovered
The Spicemode Indian Cooking Sauce Collection features 3 unique sauces: Vindaloo, Masala and Madras, to sauté, simmer, or braise meats, beans and fresh veggies just the way you want!
WHY SPICEMODE ROCKS:
Each sauce is handcrafted and made with real, fresh, and whole ingredients, all locally sourced from midwestern farms and freshly chopped in-house to ensure the perfect batch. The Spicemode team takes pride in cooking with care and patience, and without preservatives!
CHICKEN TIKKA MASALA RECIPE:
- 1 Jar Masala Cooking Sauce
- 1.5 Lb Of Boneless Chicken Breasts
- 1 Can Diced Or Fire Roasted Tomatoes
- 1 Can Tomato Puree
- 1 Can Coconut Milk
- Handful Of Cilantro Or Scallions
- Marinade: Cube chicken into 1 1/2 inch pieces cutting larger pieces in half. In a bowl combine a couple spoons of Masala Cooking Sauce with a cup of yogurt. Mix well and marinate for a few minutes up to a couple hours.
- Next set oven to broil and place chicken pieces onto an oiled cookie sheet. Sprinkle with salt, fresh cracked pepper and red chile flakes. Place under broiler for 15 minutes, turning pieces half way through until charred on the corners and cooked through.
- While the chicken cooks, empty remaining sauce into a deep pan over a medium high flame. Once fragrant add the cans of tomatoes, stir and simmer gently until the sauce begins to thicken. Then add 1/2 can of coconut milk, stir and taste for richness. Add more coconut milk if you like.4. Add the chicken pieces to the pan and continue to cook on medium low heat. Simmer for 5 minutes until the flavors mingle. Taste for seasoning, adding some sugar to balance the tartness of the tomatoes. Serve with a handful of chopped herbs over your favorite steamed rice.
*Recipe from Spicemode!