Masala Soup Recipe from Tikka Masala Soup | The Modern Proper

https://themodernproper.com/tikka-masala-soup

Tikka masala is a classic Indian dish you’ve probably heard of before. Juicy pieces of chicken are simmered in a tomato and or cream-based with a slew of fragrant added. Garam masala is a key competent to the recipe and while there are countless variations of this blend, it is known for his warming qualities. A few spices are nearly always included in this classic Indian spice blend—black pepper, dried chilies, cinnamon, cardamon, and coriander, which gives the tikka masala a warm, earthy flavor. How to Make Tikka Masala Soup This tikka masala soup comes together rather effortlessly and is truly, magically all the things— healthy, comforting and delicious. 1. Make your kitchen smell heavenly by sautéing garlic and onion in coconut oil. 2. Next, bloom the spices! This doesn’t mean planting them and waiting til spring. To “bloom” the spices means to warm the spices a bit over a relatively dry heat to awaken their fragrance. It’s often used in Indian cuisine, and this tikka masala soup is no exception, trust us on this one. 3. Pour in chicken stock, coconut milk, and tomatoes. Inhale the intoxicating aroma as the soup simmers! 4. Immersion blender, how we love you! Purée the soup until it’s lusciously creamy. 5. Finish the tikka masala soup recipe with shredded chicken from a store-bought rotisserie chicken—our favorite weeknight chicken soup shortcut!

Ingredients needed • 2 tbsp Coconut oil • 1 tsp Tumeric • 1 Small onion, diced • 1/2 tsp Cinnamon • 3 Garlic cloves, minced • 2 cups Chicken stock • 1/2 tsp Cayenne pepper • 1(28oz) can crushed tomatoes • 1 tbsp Garam masala spice mix • 1(14 oz) can full fat coconut milk • 1 tsp Ground • 1-2 tsp Kosher salt • 1/2 tsp Cumin • 1 Whole rotisserie chicken or 4 cups shredded chicken

Method 1. Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant. 2. Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes. 3. Using an immersion blender or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken. Quick Bread w/out yeast Recipe from Thekitchenpaper.com)

https://thekitchenpaper.com/quick-naan-without-yeast/

Description This quick naan recipe requires no yeast — so you don’t need to let it rise and can have naan in a jiffy! Easy, and tasty! You’re welcome to mix whatever you want into this dough (like GARLIC!) or brush it with butter and season with garlic, cilantro, cumin, etc. Do whatever you want! For me, the key to this naan was making sure it was thin enough before I put it in the pan. Without the yeast, the dough is just too heavy to rise much… so thin is key! And salt. Salt is always key! Enjoy!

Ingredients

• 1 3/4 cups all-purpose flour • 2 tsp sugar • 1 tsp salt • 3/4 tsp baking powder • 2 tsp oil (I used olive, you could use anything relatively mild) • 1/2 cup* milk • butter + herbs for seasoning

Instructions

1. Combine all dry ingredients and whisk together. 2. Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary. 3. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces. 4. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.