Once upon a time, I was given a last-minute opportunity to join a glamping trip. At the time, I was still very young and single, so I agreed. 😊 This adventure took me to Pennsylvania, where a group had purchased a large property. They called it a private farm and used the space for festivals and camping. It was wooded, had a couple of watering holes, and a nice wide stream to push fresh water through. 🌲💧

I used my very first ten-man tent (just for me!) with high ceilings and tall walls. We hoped no heavy winds were coming, as I was not as prepared to stabilize the structure as I should have been. Thankfully, the weather was fair. It rained a couple of times, but nothing stopped me from putting out all of my accommodations for friends and little extras for my over-the-top palate. I was a precocious child with a well-developed sense of taste, having lived in three countries before I was 11. 🌍👶

I was told that I overpacked and would not use even a quarter of the things I had taken with me, but as usual, I ended up using almost everything. I think I only once uttered the phrase, “Oh, I wish we had…”

My little area consisted of my tent, a queen air mattress, indoor-outdoor carpet, two nightstands, an inflatable chair, and a propane heater. I had an awning above the tent entrance that provided a 20×20 covered space, so guests wouldn’t have to sit out in the sun if it were sunny, nor in the wet rain if it were raining. 🌞🌧️ To ensure that my tent carpet was not ruined the first day, I made sure to rake a 50×50 area in front of my tent and put down outdoor carpet. Holding down said carpet was an inflatable couch, inflatable ottoman, and chair. I had several TV trays between the seating areas. At the end of the “front yard,” I pitched the privacy tent for the toilet and shower. 🚽🚿 Across the yard, there was also a small pup tent that we used for storage. I hate a cluttered tent!

Shop now

To celebrate my first trip, the camp decided that I would cook dinner for everyone on the first night. Since I had the most complete kitchen, it did make sense. 🍽️ That evening, I busted out the cast iron and made my very popular Chicken Tikka Masala and a salad with Thai Peanut sauce. 🥘🥗

Chicken Tikka Masala

Ingredients:

For the chicken marinade:

• • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• • 1 cup plain yogurt

• • 2 tablespoons lemon juice

• • 2 teaspoons ground cumin

• • 2 teaspoons ground coriander

• • 1 teaspoon turmeric powder

• • 1 teaspoon smoked paprika

• • 1 teaspoon garam masala

• • 1 teaspoon ground ginger

• • 2 cloves garlic, minced

• • Salt to taste

For the sauce:

• • 2 tablespoons vegetable oil or ghee

• • 1 large onion, finely chopped

• • 4 cloves garlic, minced

• • 1-inch piece of ginger, grated

• • 1 teaspoon ground cumin

• • 1 teaspoon ground coriander

• • 1 teaspoon paprika

• • 1 teaspoon turmeric powder

• • 1 teaspoon garam masala

• • 1 teaspoon chili powder (adjust to taste)

• • 1 can (400g) crushed tomatoes

• • 1 cup coconut cream

• • Salt to taste

• • Fresh cilantro leaves for garnish

Instructions:

1. 1. In a large bowl, combine all the ingredients for the chicken marinade. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 1 hour, or preferably overnight for best flavor.

1. 1. Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers and grill until cooked through and slightly charred, about 8-10 minutes per side. Alternatively, you can cook the chicken in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.

1. 1. While the chicken is cooking, prepare the sauce. Heat the vegetable oil or ghee in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

1. 1. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.

1. 1. Stir in the ground cumin, ground coriander, paprika, turmeric powder, garam masala, and chili powder. Cook for 1 minute, stirring constantly to toast the spices.

1. 1. Add the crushed tomatoes to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

1. 1. Once the sauce has thickened, stir in the Coconut cream and season with salt to taste. Simmer for an additional 2-3 minutes until heated through.

1. 1. Remove the cooked chicken from the skewers and add it to the skillet with the sauce. Stir to coat the chicken evenly in the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together.

1. 1. Garnish with fresh cilantro leaves before serving. Serve hot with steamed rice or naan bread.

Glamping with the essentials leads to Tikka Masala