I don’t mean to brag. But when readers take the time to write me to say how much they enjoy my recipes, or how many pounds they lost cooking with Eat More Burn More, it literally fills me with joy.
Take my Chicken Tikka Masala on page 104, for instance.
Margaret says: “Hi Chef Gui. I must tell you that our favorite family recipe has become your Chicken Tikka Masala. Even my picky children love it and I now make it once a week…”
You see, it’s a recipe I developed when I was living in Oxford, England, and eating delicious, aromatic Indian cuisine, which is highly popular in England. You too can enjoy the deep flavor of ginger, curry, cumin, and cardamom. When it is paired with marinated chicken, it is a dish that your family will love after a hard day at work or school.
Are you afraid of my Chicken Tikka Masala being spicy? Don’t worry: the spices are mild. And there’s also no complaint on the timing; it’s done in less than 45 minutes (active AND cooking time), this is a no brainer in my family, and I hope it is in yours.
I recommend you make a large batch: Don’t hesitate to double or even triple the recipe; this dish is even better as a leftover.
Indian dishes of course pair great with rice. Now, I know that many of you are hesitant to eat rice. You don’t want your weight loss efforts to go out the window. Dieticians have touted Rice as an evil ingredient.
In fact, one of my readers, Sandy, emailed me this week:
“I have questions about whether or not to eat rice: What is the best kind, and how often is it to be allowed to be eaten, if one is trying to lose weight. Thank you for your time“ – Sandy R.
You see, I’m not willing to tell Sandy that eating rice every day is going to help her weight loss efforts. It would be false and wrong. However, rice is one of these “forbidden” ingredients that comes in different shapes and forms, and can be cooked in many different ways. Some of them actually being acceptable if you’re trying to lose weight.
I have explained in details the formula to cook fat-burning rice.
In a nutshell, if you’re going to enjoy rice with my Chicken Tikka Masala, I recommend you take the following precautions:
- Only use brown Basmati, Jasmine, Jasmati, or Texmati rice. Always brown rice. Never white.
- Thoroughly rinse the rice before cooking it, under cold running water.
- Cook the rice as little as possible (Keep is as crunchy as possible).
- Add a “ton” of fibrous ingredients to your cooked rice: sautéed zucchini, or other vegetables, kale or spinach, seeds or nuts, garbanzo beans, raisins or dried cranberries, black beans, etc…
- Consume rice as leftover. It decreases the glycemic index and is better for weight loss.
Spices are fat-burning, too.
So it’s one more reason to try my awesome recipe. Now I’m bragging. Bon Appetit!