Chicken Tikka Masala

It’s a popular dish for good reason. Succulent chunks of poultry marinated in yogurt and then sautéed in a tomato-based cream sauce then spooned over steaming Basmati rice. While most certainly tasty, its origins are debatable. Tikka Masala has an Indian base in terms of its flavor and spices, but it likely has its roots in Britain. Dating back to probably the 1960s, it was first cooked by a Bangladeshi chef in the U.K. (also disputed as to whether it was outside London or Glasgow) and became a sensation immediately.

There are variations to the recipe, but it is typically done with garlic, ginger, cilantro, crushed tomatoes and tomato paste, garam masala, and cream. Cayenne pepper and jalapenos are often substituted for the heat factor and the yogurt is widely used for the original marinade. But those main flavors are the foundation of the dish. It’s approachable and easy to make, yet it has an exotic flavor. A little naan to wipe up the excess is a must.

Here’s the recipe I use:

For the marinade:

2 lbs. chicken thighs cut into chunks

1 lemon, zested and juiced

1 c. Greek yogurt

3 garlic cloves, minced

1/4 tsp. ginger, minced

1/2 tsp. cumin

1/4 tsp. cayenne

1/4 tsp. coriander

1/4 tsp. cardamom

1/4 tsp. turmeric

1/4 tsp. salt

1/4 tsp. pepper

For the Tikka:

1 28 oz. can of crushed tomatoes

1 tsp. tomato paste

1 small onion, minced

1 clove garlic, minced

2 jalapenos, seeded and minced

1 tsp. cumin

1 tsp. garam masala

1 TB canola vegetable oil

Combine all the ingredients for the marinade in a separate bowl. Cut chicken thighs into chunks and incorporate them into the marinade. Place all of it in a Ziploc bag and let sit for at least one hour. Can be left in marinade overnight.

Heat oil in heavy pot over medium heat. Add onion, garlic, spices, and tomato paste and cook until onion is translucent, about 5 minutes. Add crushed tomatoes and simmer down until sauce thickens, 8-10 minutes. Lower heat, add cream and cilantro, and simmer for 30 minutes.

In the meantime, line a baking sheet with parchment paper and place marinated chicken on it. Bake at 350 for 15-20 minutes. Then incorporate into the simmering sauce and cook for another 10-15 minutes until the chicken chunks are cooked through. 

Serve over steamed Basmati rice with a cilantro garnish.

Whoopie Pies

Courtesy of Epicurious.com

I love the idea of whoopie pies. They’re a cake, a cookie, a sandwich, and kind of a cupcake all in one. Whichever dessert you prefer, this one covers it. Sort of a crowd pleaser, if you will. While the traditional flavor is chocolate with vanilla buttercream, there are plenty of other variations that are just as tasty. Pumpkin. Gingerbread. Golden Vanilla. Red Velvet. Peanut butter. Chocolate Chip Cookie. The fillings are typically buttercream, cream cheese, marshmallow fluff, but they can be a whole host of other flavorings.

The list goes on and for good reason. It’s a simple concept of two mini cakes sandwiching a filling. The cake batter can be just about anything as can the creamy inside. Consider a strawberry shortcake version by adding strawberries to the vanilla buttercream and a little red food coloring to the golden vanilla batter. That’s just pink heaven right there. Or, make the chocolate cakes with a mint cream filling adding crushed peppermint sticks. Perfect for the holidays. These are just two examples of how creative you can get with the recipe.

Doing a little digging, it appears the whoopie pie is a Northeastern phenomenon. Often held as a New England tradition as well as a Pennsylvanian Amish favorite, it also happens to be the state treat of Maine. No joke. I wasn’t even aware that certain states had declared favorite foods, but whatever works. There is debate as to the birth place, but either way it is a Northern dessert harking back to probably the early 1920s.

I searched through a bunch of different recipes for whoopie pies, so this recipe is a representation of the most common ingredients and methods. One thing I will add about the buttercream: make sure you use more confectioner’s sugar than milk. My cream was initially too thin. It sort of oozed off the sides of the chocolate cakes. That’s not what you want. Ideally, the buttercream should be stiff enough to hold up the top cake and remain intact. Just add more confectioner’s sugar if you feel the filling just isn’t the right consistency.

The other misstep I made with this recipe was in the cooking process. I baked the cakes at 400 degrees for 10-12 minutes. That worked to actually cook the batter all the way through. But, the rest of the cake was continuing to rise while the upper layer had already baked causing it to crack on the top. You want a smooth cake mound. So, the next time I might try to go low and slow. I’ve changed the recipe here to reflect that. Take the temperature down to 350 degrees and bake for 15-18 minutes on the middle rack in your oven. Using a cake tester, make sure it is baked through. If not, just pop it back in for another minute or two.

Here’s the recipe:

For the pies:

1 3/4 c. all-purpose flour

1 c. granulated sugar

3/4 c. unsweetened cocoa powder

1/2 tsp. baking powder

1 1/2 tsp baking soda

1/2 tsp kosher salt

1/2 c. (1 stick) unsalted butter, room temperature

1 lg. egg

1 c. buttermilk, room temperature

1 tsp. vanilla extract

For the buttercream:

1/2 c. (1 stick) unsalted butter, room temperature

4 c. confectioner’s sugar

1/4 c. milk

1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Sift flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking sheets with parchment paper. In a mixing bowl, cream butter and sugar until light and fluffy. Add egg, buttermilk, and vanilla. Combine well. Gradually, add the dry ingredients until fully incorporated.

Using two large spoons (like a serving spoon or soup spoon), make a rounded mound of batter and place on the parchment, about 12 per pan. (Note: an ice cream scoop is often suggested to use here. But unless you have one with a scraper on the inside, it doesn’t quite work. You need something to push the batter onto the parchment.) Bake for 15-18 minutes or until done. Cool on a rack. 

For the buttercream, cream butter until smooth. Gradually, add the confectioner’s sugar. Mix until light and fluffy. Add milk and vanilla and thoroughly combine. Add more sugar if consistency is too thin.

You can spread the buttercream on the cake or use a disposable pastry bag and pipe the contents onto each cake. Top with the other half.

Serve and enjoy!