How to Make Homemade Chicken Tikka Masala & Naan (A Girls’ Night Special)

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Photo credit.

One of the best things about my winter in Arizona was that I had so many girl friends in town for coffee dates and afternoon walks and, most importantly, girls’ nights.

I hosted one big girls’ night dinner at my place and, since I was accommodating a variety of tastes, I went with something ethnic, but also classic:

Chicken Tikka Masala.

Also, homemade naan (because what Indian meal is ever complete without naan?).

For the Chicken Tikka Masala, I used this recipe, but I cut the onions down by about 25 or 30%.

For the naan, I used this recipe and cooked only enough for the meal, then reserved the rest of the dough and made and ate it throughout the next few days. I also added one last step that made a huge difference: when you’re mixing the dry ingredients, add about 1/2 a teaspoon (or more, to taste) of cumin and a small handful of chopped cilantro. It changes everything.

And just to shake things up and be a little crazy, we had chocolate chip cookies for dessert.

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How to Make Real Hungarian Goulash

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One night when I was living in Switzerland, one of my Hungarian friends—a lovely 20-something international relations major named Lilla who was studying remotely while working in the Alps—was kind enough to come over to my apartment and make us a big pot of real Hungarian goulash. Just like mama used to make, she said.

When I started this blog, I went over my favorite and most memorable meals from the past couple years and Lilla’s goulash was one of them. So I asked her if she’d share the recipe and I thought I’d pass it along to you.

She says that this recipe (which is conveniently already in English) is very, very close to hers, but we should add 1 – 1.5 deciliters (about half a cup – just under or just over is fine) of red wine.

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