After several snow storms in May, we had our first beautiful weekend in Boulder and it looks like the weather will stay sunny and warm for a while. I joined a team in Boulder's ultimate league a month or two ago, and the tournament was this weekend. I hadn't played for almost two years (except for one tourney last summer) and was considering just not going back. After playing for a couple of weeks in B-league, I remember why I love the sport so much. The deep cuts, the zone shut-downs, the give-gos. I think I'm back for good. It's funny, but because I learned ultimate among friends and family (and maybe because I'm good at it), I'm much more outgoing when I'm in the ultimate community than otherwise. Playing again makes me realize that I'm far less socially awkward than I think I am.
Chicken Tikka Masala
adapted from the Best International Recipe Cookbook
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 4 boneless skinless chicken breasts
- 1 cup plain yogurt
- 2 Tbsp veg oil
- 1 Tbsp grated fresh ginger
- 2 medium garlic cloves, minced
- 3 Tbsp veg oil
- 1 medium onion, minced
- 2 medium garlic cloved, minced
- 2 teaspoons grated fresh ginger
- 1 serrano chile, ribs and seeds removed, minced
- 1 Tbsp garam masala
- 1 28-oz. can crushed tomatoes
- 2 tsp sugar
- 2/3 cup cream or plain yogurt
- For the chicken, combined salt, cumin, coriander, and cayenne in bowl. Pat chicken dry and sprinkle with spices. Cover and refrigerate for 30 minutes. Whisk together the yogurt, oil, ginger, and garlic and set aside.
- For the sauce, heat oil in a large dutch oven over medium. Add onion and 1/4 tsp salt and cook until softened (5-7'). Stir in garlic, ginger, garam masala, and cook 30 seconds. Add tomatoes and reduce to medium low. Cover and simmer for 15 minutes. Stir in the cream and return to a simmer. Remove the pan from heat and cover to keep warm.
- While the sauce simmers, heat broiler and adjust over rack to 6 inches from below heating element. Dip chicken into yogurt mixture and arrange on a baking sheet lined with foil. Broil for 10-18 minutes, flipping halfway. The exteroir should be lightly charred in spots.
- Let chicken rest 5 minutes. Cut up and stir into the sauce.