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Concluding our three-part picantefest was a delicious and creamy bowl of chicken tikka masala, pictured here, served over basmati rice.

In terms of flavorings, such as ground coriander and cardamom, we visited El Viejo Molino — a spice, dried fruit, and international condiment store located on Soldado de la Independencia 1193. For the premixed garam masala blend and the chile peppers, we did have to go to Barrio Chino. The rest was readily available in our neighborhood: chicken breasts, whole milk yogurt, garlic, ginger, onions, tomato paste, crushed tomatoes, cream, basmati rice, and cilantro.

I must say that we rocked the chicken tikka, although we did have a challenge with the broiler. We first set it to broil and it wasn’t quite hot enough, so then we set it to broil with convection and it was smokin’…I mean that literally. It was a bit of a balancing act, especially with chicken breasts, which go from perfect to way-overcooked in about a minute. We nailed it though!

(Small victories, celebrated large — that’s what we’re all about. We’ll be high-fiving over that chicken for weeks.)

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