Time Machine Tikka Masala

Cooks note: You can make this without a time machine (pressure cooker) by using a large dutch oven and cooking at a bare simmer until chicken is done. It will probably take 45 minutes to an hour. Ingredients: 1 whole broiler/roaster chicken, 5-6 pounds, cut into 6 or 8 pieces equal weight of chicken thighs or breasts only may be substituted 1 1/2 tbsp + 1 tsp kosher salt, seperated 2 tbsp regular olive oil, separated 1 large onion, diced fine 3 cloves garlic, minced 2 carrots, shredded 1 tbsp tomato paste 1 28 ounce can crushed tomatoes 1 cup milk, not skim 1 tsp sugar 1 recipe Indian spice mix, recipe follows 1 bunch parsley or mint, chopped roughly Method: 1. Toss chicken with 1 tbsp salt in large bowl. Heat 1 tbsp of the oil in a large heavy skillet until it just starts to smoke. Brown chicken in 2 batches, cooking on skin side first and cooking on each side until golden brown. Set aside to cool slightly, then remove skin. 2. Add remaining oil to pressure cooker and put over medium low heat. Sweat onion with 1 tsp salt until translucent. Add carrot, garlic, tomato paste, and spice mixture and cook until fragrant but not brown, about 2-3 minutes. 3. Pour in milk and tomatoes and add sugar. Nestle chicken into sauce and use manufacturers instructions to bring the cooker to pressure. Cook under pressure for 15 minutes. Internal temperature of chicken should be at least 175 degrees. Remove chicken from sauce and reduce sauce until it is the consistency of marinara sauce. Shred chicken off the bone (if there is a bone) and add back to sauce along with any accumulated juices. Taste sauce and season with salt and pepper as needed. 4. Sprinkle with parsley or mint and serve over basmati rice with naan bread.

Indian Spice Mix (garam masala)

Ingredients: 2 Tbsp coriander seeds 1 Tbsp Cumin 1 Tbsp brown mustard seeds 1 Tbsp chili powder (homemade is best) 1 cinnamon stick 1 tsp dried oregano 1 tsp garlic powder 1 tsp ground ginger 1 tsp cayenne 1 tsp red pepper flakes Method: 1. Toast whole spices in a dry pan over medium low heat until fragrant and browned, about 5 minutes. 2. Add all ingredients to blender and process until a fine, even powder.