Friday night's Indian

The menu: tomato soup, Chicken Tikki Masala, spicy broccoli, eggplant and canned dal (which, by the way, is quite good).
The reviews:  Tomato soup was excellent, with the dominant taste that of fresh tomato (so the tomatoes have to be good) (from The ARt of Indian Vegetarian Cooking)
Broccoli was quite simple and incredibly easy to make (Madhur Jaffrey's World VEg) but quite tasty, just garlic, ginger, salt and sesame oil.  The kids loved it.
Eggplant was fantastic, almost like caramelized eggplant (the kids wouldn't touch it with a ten foot pole), but I wished we had tons more. It was called Char-flavored eggplant with green peas (also from Art of Indian Veg). You cook the eggplant with spices without stirring until all the liquid evaporates and it starts to caramelize and literally melts in your mouth.
Chicken Tikka Masala was also excellent.  I used the Chicken tandoori recipe from Cooking Light which uses thighs marinated in a tandoori paste and then cooked on the grill. The key to the cooking is not drying the meat out. I cooked it barely 6 minutes a side, checking often, at about 400 degrees. I then used the Tikka masala sauce from 1,000 Indian recipes which was fantastic but I did not have fenugreek leaves and I think it really could have used that. This is close to the sauce from a restaurant (although the chicken itself does not have the charred flavor from a restaurant).
Great Meal.