Chicken Tikka, Chapatis and a Memory to Keep!

Today we had Chicken Tikka and Chapatis, requested by Stefan. I'm dedicating this recipe to a beautiful woman, named Zainabu. I have wonderful memories watching her make Chapatis and eventually teaching me how to make them myself. We always had the best conversations while working together. She would tell me Kenyan "tall tales" or fables, it was wonderful. Thank you Zainabu, for such fun memories and for sharing your love and recipe with our family!

Warning- This is one of those recipes where I don't like to measure. I took pictures of my hands with amounts to try and help, but even after that I had to add more spices because the taste was just too bland. You have to just play with it and figure out what works for you.

I'll start with the Chapati Recipe:

2 cups flour
1 tsp Salt
1 Tbsp Oil
Water (enough to form a dough)
-Mix all together and form a nice dough - Cover and let sit for an hour.
Melted Butter - you'll need it later

- These are the "ratios"- For Markus, Stefan and I - I double up.

After the dough has had time to rest- divide it up into the number of Chapatis you want to have.

Roll out a chapati

Smear with melted butter

then roll it up

and then roll it up into a snail form

Let sit for an hour or longer- covered by a towel

Heat a pan and roll out the chapatis

Put some melted butter on the pan and then put your chapati on

Then smear some butter on the top side of the chapati

Flip once the chapati starts getting air bubbles.

Have a plate with two towels ready. Once the chapati is done, put it on the plate and fold the towels over and cover with another plate - This will keep your chapatis very warm until time to eat.

Chicken Tikka:

2 boneless skinless chicken breast
1 container plain yogurt
1-2 Tbsp Tomato Paste
1/3 cup oil
Curry powder

Cumin

Corriander

Paprika

Cayenne

Garlic

Onion

Lemon Juice freshly squeezed.

Cut your chicken into bite sized chunks.

Mix all the other ingredients together and then add the chicken.

Cook on the stove, covered, stirring every couple of minutes, until done.

On a side note- Chicken Tikka is FANTASTIC when grilled. Just Marinate your chicken breast in the sauce and grill - then cook the marinade through and pour over the grilled chicken.

Spicy Potatoes

-Okay...these are a wierd version of Bajias - I don't have access to the stuff you need to make the REAL deal, so I improvised. I use all the same spices as with the chicken tikka, minus the lemon juice, cumin, yogurt and tomato paste. Put some oil in a pan - throw in the spices - then add your potatoes (cut bite size) and some onions. Cook until the potatoes are soft...stirring often.

I made a typical Styrian salad to go with.

Hope you enjoy!