Just a lil something I've been working on...

I love to draw/color, and I definitely don't do it enough. While I cannot take all the credit, I was inspired by this large-scale Marimekko wall hanging I found about a month ago at CB2. Here's my latest creation: (Click on it for original.)
















Linework: Felt tip marker on 8.5" x 11"
Colorization on Adobe Illustrator

Chicken Tikka Masala

This is my first attempt at making Indian food, so I tried to make Chicken Tikka Masala; which also happens to be Hum-z's favorite Indian dish. I cannot take any credit for the recipe, as I found it on allrecipes.com. I altered it a little by not using any salt, as a lot of people on their website said it was too salty.

Ingredients: 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces (I used 4) 4 long skewers

1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste (I didn't use any salt in my version.) 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro

Directions:

1.	In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt (Again, I did not use salt, and it was fine.) Stir in chicken, cover, and refrigerate for 1 hour.
2.	Preheat a grill for high heat. (I cooked mine in a frying pan, since I don't have a grill.)
3.	Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.	Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt (Didn't use salt.) Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. (I poured my chicken onto a bed of rice and also warmed up some naan. Next time I'll take it to another level by making mango lassi's.)