This is a FAVOURITE recipe of mine and is really great both for impressing or comforting. Despite the long list of ingredients it's also super easy to make! *veggie option, no wheat, easy for potlucks
What you need:
2 tbsp (30 mL) butter
2 tbsp (30 mL) tandoori or tikka curry paste
1 tbsp (15 mL) minced fresh ginger
2 tsp (10 mL) minced fresh hot pepper
1 tsp (5 mL) ground cumin
1 tsp (5 mL) paprika
1 can (28 oz/796 mL) crushed (ground) tomatoes (I like also adding some fresh tomatoes)
1 cup (250 mL) 35 % whipping cream
1-1/2 lbs (675 g) chunks of tofu or chicken
1/2 cup (125 mL) plain yogurt
1/4 cup (60 mL) chopped fresh cilantro
2 tbsp (30 mL) freshly squeezed lime or lemon juice
How:
1. Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
2. In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
3. Meanwhile, in bowl, combine tofu or chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce and chopped fresh tomatoes if you're adding them over tofu/chicken; bake for about 10 min longer or until sauce is bubbling and if using chicken until it's no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with rice.
1. Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
2. In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
3. Meanwhile, in bowl, combine tofu or chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce and chopped fresh tomatoes if you're adding them over tofu/chicken; bake for about 10 min longer or until sauce is bubbling and if using chicken until it's no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with rice.
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