I have had Tikka Masala all over the world. The best is, by far, at a restaurant in Las Vegas (not on the Strip) called Mantra Masala. Period.
This recipe is easy and quite delicious. Because the dish is full of great spice you don't need much salt to have a great salty flavor. Serve over brown rice or lentils.
I conceived of this recipe while traveling in Spain, where I encountered a similar dish. It was too, too rich and creamy. That is, of course, the standard of scalloped potatoes, but I wanted something more subtle and softer. The key seemed to be in the vegetable stock, where the slow simmering would create a lighter sauce as the potatoes soaked up the stock but gave up some potato starch.
The result is a rich sauce that is enhanced by a little bit of butter and oil. You could flavor this with any number of seasonings, but be careful not to overdo it. Tomato paste and basil would work, but use just two teaspoons of tomato paste and a half teaspoon of dried basil. As the liquid reduces during cooking, the flavor will intensify and too much of the flavorings will overwhelm the dish.
This was inspired by a simple statement by my wife: "barbecue chicken chili." Those three words just sound so great together and this chili is true to its name. It is chili with chicken and great barbecue sauce flavor. Sometimes simple is best.
About a month ago we discovered Banquet's so-called "entrees." As I remarked at the time, Banquet was a company I didn't expect to ever review. I learned better, however: the Queso Mac was given a thumbs up as being "better than evol," while the Fettuccini Alfredo was aptly described as tasting like "their first white sauce:" bland, thin, and near-complete waste of our time (and yours, dear reader).
Honestly, far better than I had expected. So we return today with two more from Banquet. Once again, these are accurately described as "entrees" as opposed to "meals." What the difference might be isn't quite clear except for the entrees being lower in calories and sodium than many of Banquet's meals.
This week our tasting started with the Three Cheese Ziti. After cooking for two minutes or so we pulled back the plastic to stir, and at the scent of the meal all of the tasters looked at each other. Two Entrees from Banquet »
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