Monthly Archives: February 2011

Chicken Tikka Masala for Family Lunch

My brother and his family and my sister and hers were invited to lunch on Sunday; it seemed like a great opportunity for me to make the challenge.

I had to triple the recipe, because we were eight people to eat.

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Guest Post: Chocolate Cupcakes

Mireille is one of our first blog followers and is my cousin/best friend at the same time. She always read our posts and shared her thoughts about them; she even tried cooking some with us. I have tried to bring her to share her experiences with us and she finally decided to join us in this guest post about cupcakes. Mireille is a Lebanese expat, living in Dubai. We Taste-Buds welcome her contribution to our blog and we hope she can share more of her cooking experience with us. Continue reading below to see Mireille’s take on cupcakes. :)

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Chicken Tikka Masala with Naan

I got a chance to make the chicken tikka masala recipe the other day for my family and so jumped on the opportunity. I made the dish with no changes from the challenge recipe as this was my first time making it. The flavor was very similar to the one served in the local Indian restaurant here I love so much and surprisingly it was not that difficult to make!

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Wine Review: Ksara – Réserve du Couvent 2008

Another Lebanese red wine for review: although usually I prefer whites, this is a red I wanted to share with our readers.

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Challenge 12: Chicken Tikka Masala

Hello fans and fellow Taste Buds! I have really been anticipating my attempt at making this dish since the birth of our blog. My first time trying this spicy treat was actually just a few years ago at an Indian restaurant called the Punjabi Dhaba in a small town near my home. The chicken tikka masala I had there was so impressionable on me that immediately upon trying it I had made up my mind that it was among my all time favorite dishes! I hope some of you will have an equally enjoyable experience with this.

The origin of chicken tikka masala is disputed with some believing it came from the Punjab region of India, while others claim it was the creation of a chef in an Indian restaurant in Glasgow, Scotland several decades years ago. Its similarity to butter chicken gives rise to some of the ambiguity of its beginnings. Tikka literally means “small chunks” and masala is a “mixture of spices.” The chicken goes well with this curry masala, but I have had it with lamb tikka as well with similarly delectable results. I have also heard of other versions made with tofu and paneer (an Indian cheese), but I have not had a chance to try those for myself.

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