Chicken Tikka Masala is perhaps the best known Indian dish. It is soulful, aromatic and comforting. Our friend Daisy from @daiisies_eat made her own Spicemode twist of this classic and blew our minds. Her dish looks amazing and worthy of an Indian feast!
1 Jar of Masala Sauce 3 Tbsp of Tikka Seasoning 10 Chicken thighs 1 - 15oz can of Garbanzo Beans (drained and rinsed) 1 - 28oz can of Crushed Tomatoes 1 - 15oz can of Coconut milk Fresh Cilantro for garnish Salt and Pepper to taste.
Preheat the oven to 450 degrees so chicken thighs get browned before creating the sauce.
Rub the seasonings (including salt and pepper) all over the thighs to coat. You're looking for a beautiful tan after they come out of the oven.
After the chicken is browned, give it a quick wiggle then drop the beans, pour the crushed tomatoes and the 1 can of coconut milk. Top the sauce with the remainder of the Tikka seasoning and add extra salt to season. Wrap the dish with foil and stick it back in the oven to bake for 40 minutes on 400. Take the foil off at 25 minutes and let it finish for another 10-15 minutes until it starts to brown and get bubble on top.
The chicken is topped with cilantro, served with jasmine white rice, some naan bread, and sugar snap peas. Everything was perfect with this dish. It's super easy and pretty much effortless (if you make it so).
Ah! the ubiquitous pickle! Briny, tangy, sweet and sour; it truly hits all the notes. Our pickles of course have a Spicemode twist to them. Read below to learn how to take to them to a Spicemode level!
The sun has finally been shining for two days in a row and it reminds me of the joy of making summer salads. Inspired by the amazing @themodernproper cucumbers and chickpeas are combined with yogurt and all the herbs.