Tostada de Chicken Tikka Masala

I think this is a pretty cool dish. You have the idea of a Mexican tostada, a crunchy blank slate waiting for flavor; chicken tikka masala, an Indian dish; and a cilantro-lime pesto that resembles the Italian basil pesto but has the flavors of a Mexican salsa. Each bite of this dish is a roller coaster in the best way possible.

Recipe

Serves 2

Spice Blend

• 1 tbsp paprika
• 2 tsp turmeric
• 1 tbsp garam masala
• 1 tsp cinnamon
• 2 tsp cumin
• 2 tsp coriander
• 1 tbsp cayenne powder

Ginger-Garlic Paste

• 6 cloves garlic
• 3-inch knob ginger

Quick Pickled Onions

• 1 red onion, sliced
• 3/4 white distilled vinegar
• 1/4 c water
• 2 tbsp sugar
• 2 tsp sea salt

• Slice onions perpendicular to the root into rounds. Set in a glass or metal container.
• In a pot, mix vinegar of choice, water, sugar, and salt. Heat over medium until simmering and homogenous. Pour over onions. The longer they sit the better, but they can be used immediately.

Cilantro Pesto

• 1 bunch cilantro
• 1 clove garlic
• 1/2 c almonds
• 2 tbsp cotija cheese
• Juice of 1 lime
• 1/4 medium red onion, finely diced
• Salt and pepper to taste

1. Using a molcajete (mortar and pestle) or a blender/food processor, first break down garlic, almonds, and cotija cheese to form a paste. Add cilantro.
2. Finish off with red onion and lime, waiting until the very end to season with salt and pepper. This may not need salt as cotija cheese is already salty, but if you’re going dairy free be sure to add salt.

Marinated Chicken Thighs

• 6 boneless skinless chicken thighs
• 2 tbsp plain yogurt
• 1 tbsp ginger-garlic paste
• Salt and pepper to taste
• 1 tbsp neutral oil
• Juice of half a lemon

1. Combine ingredients in a mixing bowl. Let marinate for at least an hour but preferably overnight.

Chicken Tikka Masala

• Marinated chicken thighs from earlier
• 1 red onion finely diced
• 1/2 c tomato paste
• 2 tbsp ginger-garlic paste
• 2 tbsp spice blend
• 4 roma tomatoes, diced
• 1 can full fat coconut milk
• Salt to taste

1. Sear chicken thighs over med-high heat and pull when nicely colored and cooked about 70% of the way through.
2. Add onion and cook until translucent, then add ginger garlic paste. After a minute, stir in tomato paste and cook out for another 3 minutes. Add spice blend and toast for about 30 seconds before adding tomatoes.
3. Cook tomatoes for about 2 minutes, then add a cup of water and bring to a boil. Once the tomatoes are fully cooked and water is evaporated, blend to get the sauce perfectly smooth. Add coconut milk.
4. Dice the chicken into 2 cm cubes, bring sauce to a boil and add chicken to the sauce. Reduce heat to medium and cook for another 10 minutes, stirring along the way to ensure the sauce doesn’t stick to the bottom of the pot/pan.