This is another recipe in our series form Martina McBride’s new cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life.
“One of the best meals I’ve had was with my band and crew at Bombay Brasserie in London. None of us knew much about Indian cuisine so we let the chef send out whatever he wanted. All the exotic flavors and aromas (and the flowing wine) made for a fabulous culinary adventure that we still talk about today. Chicken Tikka Masala is a favorite Indian dish of mine, so I was excited to learn to make an authentic version at home. This recipe may seem daunting, but it is actually simple to make. Serve this with naan, an Indian flatbread. (I buy it from a local Indian restaurant or grocery store.)”
To create a vegetarian version, substitute 1-1/2 cups uncooked red lentils for the chicken, omitting marinating in yogurt and spices. Proceed with the recipe as directed, cooking on HIGH for 3-4 hours or LOW for 5-6 hours.
©2018 by Oxmoor house: Martina’s Kitchen Mix: My Recipe Playlist for Real Life. Photo courtesy of Oxmoor House. Photographer Antonis Achilleos, Prop Stylist Cindy Barr, Food Stylist Margaret Monroe Dickey.