Friday, September 21, 2012

Date Night Dinner: Chicken Tikka Masala

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Today is a special day.  You might not know about it – but it really is.  Actually, as I write this, I realize that probably every day is a special day to SOMEONE, we just don’t often hear about it.  Because this is my blog though, I’m going to let you in on my special day.

Three years ago, today, I met John for the very first time.  It was a chance meeting – in a stadium of tens of thousands of people, we happened to find ourselves next to each other.  It wasn’t too long thereafter that I really felt he was going to be one of those few meaningful people in my life. 

Of course by then (although still young) I had kissed my share of frogs and dated my share of “bad” boys.  But they were boys...quick to judge, love, leave, repeat.  John was, from the first day, a true gentleman.  He has a heart as big as this city itself and demonstrates his love not just for me, but others that he cares for in innumerable ways, large and small. 

We’re definitely not perfect, and over the last 3 years have faced unemployment, deaths, and births.  I’ve had 4 different jobs, and moved 4 different times (wow, I really need to get this under control – for the next 3 years I hope for more stability).  And we’ve done it all together. 

Nothing says Happy Anniversary like this chicken tikka masala.  It’s a lot like our relationship – comforting yet exotic, tantalizing but familiar, healthy yet indulgent; but most of all, warm, cozy, and made with love.
Chicken Tikka Masala (adapted from SkinnyTaste)
Serves:  4
2 teaspoons canola oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground ginger
1 1/2 cups crushed tomatoes
4 ounces fat free Greek yogurt
1/2 cup 1% milk
1 1/2 tablespoons cumin
2 tablespoons garam masala
1/2 tablespoon chili powder
1 teaspoon salt
16 ounces chicken breasts, diced into bite-sized pieces
2 tablespoons fresh cilantro
Heat oil in a large heavy skillet over medium heat.  Add the onions, cooking until golden.  Add the garlic and cook for another minute.  Add ginger, cumin, garam masala, chili powder, and salt.  Mix well until fragrant, about 90 seconds.  Stir in tomatoes, yogurt, and milk.  Simmer on low heat until sauce thickens, about 10 minutes.  Add chicken and simmer for 15-20 minutes or until cooked through. Serve over basmati rice or homemade naan.  Top each bowl with fresh cilantro. 
Until the next time my oven is on...


  1. Your dinner tonight sure beats the frozen pizza I was thinking of having.

  2. What a lovely post. Happy 3rd anniversary and may there be many, many more. Something tells me with meals like this one (one of my favorites) John isn't going anywhere.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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