Several days before my little jaunt to the hospital, I fixed a delicious dish using a jar of Tikka Masala Indian Simmering Sauce. I've never used this product, but was very surprised at how good it tasted. Nancy bought it at Williams-Sonoma and tucked it into my Easter basket, for which I'm eternally grateful. I love finding something that lets me make a wonderful meal, with almost no effort. I have to say, the smell of the sauce as it was cooking was heaven. To my mind cumin, coriander seeds, ginger and garlic produce an aroma that can't be beat. I hoped the dish would taste as good as it smelled, and it did.
Making this dish couldn't have been easier. I simply poured the bottle of sauce on skinned chicken thighs layered in a dutch oven. I didn't bother to brown the chicken, as I was aiming at maximum ease in preparation. Then I tossed in some sliced carrots, along with chunks of red and yellow bell peppers. After 45 minutes of simmering, and permeating the house with it's fabulous perfume, I served it on some basmati rice, garnished with cilantro. Chicken Tikka Masala is a wonderful dish and if you don't have the time or the inclination to make it from scratch, you might want to give this product a try.