Sunday Supper: More Hot Plate Adventures

For lunch today I thought of something Eastern, in honor of the Magi, but something not Chinese. Since I am working with a hot plate, I wanted to keep it simple.

Chicken Tikka Masala.

Start with boneless, skinless chicken thighs cut into small pieces.

I happened to have a packet of simmering sauce.


Add basmati rice.


Cover and let it cook for a while.

I ate it with yogurt.


About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. Denis says:

    Looks very nice, but why is Father Z. using a hot plate? I must have missed some important news on WDTPRS.

  2. PA mom says:

    What about a Three Kings Cake? Anyone have a good recipe?

  3. Rich says:

    I though the microwave replaced the hotplate…;-)

  4. VexillaRegis says:

    Chicken Tikka Masala!!! That’s one of my favourites – gosh I’m getting hungry and it’s nearly 10.30 pm. It looks marvellous!

  5. Jeannie_C says:

    I use Patak’s Curry Paste – comes in mild, med. and hot, lasts a long time in the fridge. It makes a nice sauce for chickpea curry, also served with basmati rice on a Friday or use chicken other nights.

  6. Jeannie_C says:

    A handful of chopped fresh cilantro/coriander adds more flavor as well as being nutritious.

  7. Mike says:

    Father, can you cook for me sometime, please?

  8. Maltese says:

    You can cook, Father!
    This too looks good!
    The spicier the better for me. I befriended an older Indian lady who sold salsa. She had an extra-hot variety, and I asked her (if I paid extra) if she could make an extra-extra hot variety, and she did. They have special peppers in Indian food stores (somewhat like the “ghost chile”).

    I’m an aficionado of hot sauce some of these names are just plain funny! But you can get hot sauces that go for over $100.

  9. Medjugorje Man 07 says:

    this was entertaining and yet somehow really weird to me, but I am a new blog guy

  10. Maltese says:

    I love cooking, and Indian food is my favorite–by far–but I think I’d rather get carry-out from an Indian restaurant, and add some very hot sauce from an Indian grocery store!

    There are just too many ingredients to make it right:

  11. benedetta says:

    Jeannie C, coriander! That sounds great!

  12. vetusta ecclesia says:

    Chicken tm is said to be the most popular dish in the UK and, by extension, now our “national dish”. It is entirely invented and not imported from any true oriental cuisine.

  13. Joan M says:

    Maltese posted a link to some of the hottest hot sauces in the world. The page that opens up claims that the Jolokia pepper is in the Guinness Book of World Records as the hottest pepper in the world, so I searched for it on Google. Wikipedia says it used to be the hottest in the world – it was from 2007 until…….

    As of February 2012, this is the hottest:

    Definitely not for my sensitive palate! I am very, very cautious about hot peppers.

  14. Maltese says:

    I would buy this hot sauce just for the vial, but it also sounds pretty good!

    I did the Buffalo Wild Wings ‘Blazin Wing’ challenge, and it nearly killed me, all for a t-shirt, which I threw away! Luckily, I had a few beers in me, but my friend was literally wiping the profusion of sweat off my head and face for me! And I can eat really spicy food with no problem.

    He was laughing his you know what off!

  15. The Masked Chicken says:

    “Start with boneless, skinless chicken thighs cut into small pieces.”

    I would have liked to have met this, “boneless chicken.” Deboned or boned, ahem…

    The Masked Chicken

  16. APX says:

    The Masked Chicken
    I would have liked to have met this, “boneless chicken.” Deboned or boned, ahem…

    My personal favorites: “boneless rib” or “Beef Bacon”. Bacon refers to a specific cut of the pig. There cannot be “beef bacon”.

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