Cincinnati has two of the best Indian restaurants I've ever been to. They were where I had my first taste of Indian food, and nothing else has ever quite measured up. Several months ago, Tim came across a recipe called Pastor Ryan's Chicken Tikka Masala, and made it for us one night. It instantly became a date night in favorite and we have had it several times since, most recently last night. I always look forward to the carnival of smells in our kitchen -- onions, garlic, ginger, and all those herbs and spices.
When I looked up the recipe and read the article, I was interested but not too surprised to see that this Pastor Ryan created this recipe with his favorite Indian restaurant in Cincinnati as inspiration (maybe the same one as mine!). I don't know how he managed to steal their closely guarded secrets, but somehow he did. I am grateful to Pastor Ryan for stealing the secrets, and to Tim for doing such a good job cooking it up.
It can be as mild or as spicy as you prefer. The first time Tim made it, he used half a bottle of garam masala, and it was pretty intense. This last time, he used only a little garam masala, and it was mild enough to share with Annie today at lunch. We agreed it needed to be taken up a couple notches next time. But still, I told him while we were eating it, "This is the best dinner in the history of dinners." I decided I must share it with you. You're welcome.