Wonderful camping dinner
For the chicken:
1 1/2 pounds chicken breasts
1/4 cup plain Greek-style yogurt
2 tablespoons peanut oil
2 teaspoons fresh lime or lemon juice
1 large clove garlic, minced
For the sauce:
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tbsp grated peeled fresh ginger
4 tablespoons butter
1 large white onion, finely chopped
1 1/2 cups canned tomato purée
3/4 cup water
1/2 cup heavy cream or half-and-half
1 1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh cilantro optional
Marinate the chicken:
Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
Make the sauce:
In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
While sauce is simmering, cook chicken:
Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
Fill the trays of your freezer up until the very top, making sure nothing spills over. Make sure to have all trays fairly even in terms of chicken to sauce ratio, this will help everything freeze dry evenly without any under dried sections
You will need to pre-freeze all the trays for at least 24 hours to ensure everything is frozen through and through. Once frozen, place In the freeze dryer and set the settings is possible to liquid. We added 2 hours extra to the final drying time just to be sure.
Rehydryation is super simple, you can use cold or hot water and it only takes seconds. The last time we made this we compared it against the leftovers that we warmed up and you could not tell the difference. Great for camping, quick cooking and food storage.
