Jen & I met at work some 14yrs ago. Recently, I have come to know that she & her husband Andy love Indian food and even make it at home. At least she makes Chicken Tikka Masala. I don't know where she got the recipe from but it was winner at my dinner table. So here, I am sharing it with you with a little tweak of my own. Like I say, I never follow a recipe to it's potential...I make it PERFECT!!!
Ingredients
4 Chicken Breasts – Clean & Cut into bite size pieces
1 Cup Plain Yogurt – Whipped
1 Tsp Ginger- grated
1Tbsp Lime Juice
2 Tsp Cumin Powder
2 Tsp Black Pepper Powder
2 Tsp Cayenne Pepper
1 Tsp Paprika
Salt to taste
Take the above ingredients and mix it well & let the chicken marinate for about 2- 3 hrs. Now you can either grill or bake the chicken on skewers. I noticed that this makes it dry. So, I take a skillet, add a table spoon of oil and the entire mixture along with the marinade and let it cook stirring gently until the chicken is cooked thoroughly. 10-15 minutes. While that is being cooked I get the sauce ready.
For the Sauce or Gravy
1 Tbsp Butter or Olive Oil
1 Tbsp Paprika
2 Tsp Cayenne
1 Tsp Black Pepper & ½ Tsp of Garam Masala
1 Serrano or Thai chili – thinly sliced
2 Cloves Garlic – Minced or Pressed (I press mine)
15 oz Tomato Puree – (Turns out Better if you Puree fresh peeled & seeded Tomatoes)
½ Cup Half & Half
½ Cup Whole Milk
1 Tbsp Sugar
Salt to taste & Cilantro for Garnish
Take a heavy bottom skillet or Dutch oven, add the butter/olive oil and toss in the chili & garlic. Make sure not to burn or brown the Garlic ( makes the sauce bitter) sauté for 10-15 seconds then add in the dry spices and stir until aromatic and gently add in the tomato puree. Let it come to a gentle boil and whisk in the half & half and milk together. Once this comes to a steady boil, let it simmer for 5 minutes. Now the chicken mixture can be added into this sauce and let it cook on medium heat for no more than 10 minutes. Garnish with fresh cilantro and a spoon full of thinned out sour cream!
You can enjoy this with Plain white Rice or use Pita bread for dipping!
Monday, October 22, 2012
Friday, January 6, 2012
Kofta Curry
Koftas:-
1lb Ground Chicken, Beef or Lamb
1 Small Onion - Diced (smaller & thinner)
1 Tbsp - Ginger Garlic Paste
1/2 Tsp - Salt
1 Tsp - Black Pepper
1/2 Tsp - Chili Powder
1/2 Tsp - Cumin Powder
1/2 Tsp - Garam Masala
2 Tsp - Cilantro
1 Egg - Whisked
1 Tbsp - EVOO or Veg Oil
Whisk in all the spices along with the oil and egg, this allows them to mix well. Once ready add to the meat & onions knead well and set aside for 2 hrs or until ready to form the koftas.
Curry:
15 oz of Tomato Puree
1 Cup of Heavy Cream or Half & Half (You can add 1/2 Cup of Milk & 1/2 Cup of Heavy Cream)
1/2 Cup Water
2 Tsp - Chili Powder
1 Tbsp - Almond Paste or Cashew Paste
2 Cloves Garlic - Pressed
1 Tsp - Cumin Seeds
2-3 Pods - Black Cardamom
2-4 Tbsp - EVOO or Veg. Oil
Koftas:
Preheat oven to 375°
Line a cookiesheet with greased* parchment paper or foil, make & place medium sized meatballs on the cookiesheet and bake for 15-20 mins. Remove meatballs and set aside. I keep them warm in the microwave.
Gravy/Curry
In dutch oven or kadai, heat the oil and add in the cumin seeds, let it splutter but do not burn them, add in the garlic & stir in the cardamom and almond paste...stirring constantly for a minute than add in the Chili powder and stir in the tomato puree. Let it come to a slow steady boil and whisk in the mixture of heavy cream and water let it come to a steady boil. Let it boil for a minute, simmer and add in the meatballs one at a time. Cover and cook for additional 10 minutes on low. Once ready to serve, I garnish mine with lots and lots of cilantro!!!
I serve mine with home made Naans & Basmati/Jasmine Rice. Enjoy!
1lb Ground Chicken, Beef or Lamb
1 Small Onion - Diced (smaller & thinner)
1 Tbsp - Ginger Garlic Paste
1/2 Tsp - Salt
1 Tsp - Black Pepper
1/2 Tsp - Chili Powder
1/2 Tsp - Cumin Powder
1/2 Tsp - Garam Masala
2 Tsp - Cilantro
1 Egg - Whisked
1 Tbsp - EVOO or Veg Oil
Whisk in all the spices along with the oil and egg, this allows them to mix well. Once ready add to the meat & onions knead well and set aside for 2 hrs or until ready to form the koftas.
Curry:
15 oz of Tomato Puree
1 Cup of Heavy Cream or Half & Half (You can add 1/2 Cup of Milk & 1/2 Cup of Heavy Cream)
1/2 Cup Water
2 Tsp - Chili Powder
1 Tbsp - Almond Paste or Cashew Paste
2 Cloves Garlic - Pressed
1 Tsp - Cumin Seeds
2-3 Pods - Black Cardamom
2-4 Tbsp - EVOO or Veg. Oil
Koftas:
Preheat oven to 375°
Line a cookiesheet with greased* parchment paper or foil, make & place medium sized meatballs on the cookiesheet and bake for 15-20 mins. Remove meatballs and set aside. I keep them warm in the microwave.
Gravy/Curry
In dutch oven or kadai, heat the oil and add in the cumin seeds, let it splutter but do not burn them, add in the garlic & stir in the cardamom and almond paste...stirring constantly for a minute than add in the Chili powder and stir in the tomato puree. Let it come to a slow steady boil and whisk in the mixture of heavy cream and water let it come to a steady boil. Let it boil for a minute, simmer and add in the meatballs one at a time. Cover and cook for additional 10 minutes on low. Once ready to serve, I garnish mine with lots and lots of cilantro!!!
I serve mine with home made Naans & Basmati/Jasmine Rice. Enjoy!
Friday, August 19, 2011
Chicken Qorma
White Chicken Qorma
I am tired of making the same old curries and qormas. So with a couple of failed tries later I think I nailed it!!!
1 Lbs - Chicken Tenders (sliced or diced into small pieces)
1 Red Onion - Sliced thinly
½ Tsp - Cumin
1 - Cinnamon stick
2 - Cardamom pods
2 Tsp - Garlic paste
½ Tsp - Ginger paste
½ Cup - Sour cream*
½ Cup - Coconut milk (unsweetened)
2 Tbsp – Olive Oil (EVOO if Available)
1 green Chili – Seeded & Diced
1 Tsp – Corn Starch
1 Lemon/Lime Wedged
Salt
Cilantro
Marinade
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili flakes
half tsp cumin powder
quarter tsp garlic paste
Salt*
1 tbsp oil
*I skim on the salt and wait to add in just before I serve it.
In a heavy bottom skillet or kadai add the evoo and drop in the cumin, cardamom & cinnamon. As soon as you smell the aromatics add in the onions. Let the onions sweat until translucent.
Add in the ginger and garlic paste stir for a minute or two. By now the onions should be light golden brown in color.
Add in the marinated chicken along with the juices, stir as you would any stir fry until the chicken is opaque. (10 minutes)
Once the oil starts to rise or separate fold in the sour cream and coconut milk gradually. There should be enough water to make sufficient gravy but if more gravy is desired add in chicken or vegetable stock and bring to a fast boil and add in the corn starch slurry (cold water & corn starch) making sure it boils before turning down the heat.
Let it simmer for 10 minutes covered and 2 minutes partially covered. Add in the thinly diced chili and loads of fresh cilantro just before you serve it.
I serve mine on top of jasmine rice or along with homemade parathas and a couple of lemon/lime wedges.
I am tired of making the same old curries and qormas. So with a couple of failed tries later I think I nailed it!!!
1 Lbs - Chicken Tenders (sliced or diced into small pieces)
1 Red Onion - Sliced thinly
½ Tsp - Cumin
1 - Cinnamon stick
2 - Cardamom pods
2 Tsp - Garlic paste
½ Tsp - Ginger paste
½ Cup - Sour cream*
½ Cup - Coconut milk (unsweetened)
2 Tbsp – Olive Oil (EVOO if Available)
1 green Chili – Seeded & Diced
1 Tsp – Corn Starch
1 Lemon/Lime Wedged
Salt
Cilantro
Marinade
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili flakes
half tsp cumin powder
quarter tsp garlic paste
Salt*
1 tbsp oil
*I skim on the salt and wait to add in just before I serve it.
In a heavy bottom skillet or kadai add the evoo and drop in the cumin, cardamom & cinnamon. As soon as you smell the aromatics add in the onions. Let the onions sweat until translucent.
Add in the ginger and garlic paste stir for a minute or two. By now the onions should be light golden brown in color.
Add in the marinated chicken along with the juices, stir as you would any stir fry until the chicken is opaque. (10 minutes)
Once the oil starts to rise or separate fold in the sour cream and coconut milk gradually. There should be enough water to make sufficient gravy but if more gravy is desired add in chicken or vegetable stock and bring to a fast boil and add in the corn starch slurry (cold water & corn starch) making sure it boils before turning down the heat.
Let it simmer for 10 minutes covered and 2 minutes partially covered. Add in the thinly diced chili and loads of fresh cilantro just before you serve it.
I serve mine on top of jasmine rice or along with homemade parathas and a couple of lemon/lime wedges.
Tuesday, July 19, 2011
Garlic Chives & Cheese Mash Potatoes
5 Idaho Potatoes – peeled and cubed
1 Cup of Milk + 2 Cups of Water
4 cloves of Garlic – smashed & chopped
5 Tbsp of Cream Cheese
½ Cup of Cheddar Cheese
2 Tbsp of Sour Cream
2 Tbsp of Butter(Optional)
Boil the Potatoes in the water & milk along with the smashed and chopped garlic until mashable.
Remove any access liquid and add in the butter, cheeses and sour cream. Mix well and pour it in a oven safe greased dish and bake at 300° for 15 minutes.
Remove and Serve! My girls like their mash tators topped with my buerre blanc sauce :)♥
Bon Appétit!!
1 Cup of Milk + 2 Cups of Water
4 cloves of Garlic – smashed & chopped
5 Tbsp of Cream Cheese
½ Cup of Cheddar Cheese
2 Tbsp of Sour Cream
2 Tbsp of Butter(Optional)
Boil the Potatoes in the water & milk along with the smashed and chopped garlic until mashable.
Remove any access liquid and add in the butter, cheeses and sour cream. Mix well and pour it in a oven safe greased dish and bake at 300° for 15 minutes.
Remove and Serve! My girls like their mash tators topped with my buerre blanc sauce :)♥
Bon Appétit!!
Sunday, July 17, 2011
Wild Rice
The boxed wild rice have a lot things that one shouldn't find in food, more in a cleaning agent. So, after repeated attempts to conjour up a recipe that tastes good enough and looks pleasing to eyes I finally perfected it. Here's my take on wild rice
Ingredients:-
1 Cup - Long Grain Rice
1/3 Cup - Wild Rice
2 Cups - Chicken/Vegetable Stock
2 Tbsp of Butter or EVOO
1Tsp -Dried Parsley
1 Tsp – Garlic Powder
1 Tsp – Onion Powder
1/3 Tsp – Sugar
1 Tbsp – Celery Diced
1 Tomato – Seeded & Diced
1 Carrot – Shredded (Optional)
Salt to Taste
Wash and soak the Rice for 15 minutes.
Combine all of the spices, stock & butter in a sauce pan
Drain the rice and add that in with the spices & stock.
Bring the mixture to a rolling boil; stir several times until all the visible liquid is absorbed.
Turn down the heat, cover and cook for a total cooking time of 25 minutes. Gently fork the rice to avoid clumping and serve!!
Ingredients:-
1 Cup - Long Grain Rice
1/3 Cup - Wild Rice
2 Cups - Chicken/Vegetable Stock
2 Tbsp of Butter or EVOO
1Tsp -Dried Parsley
1 Tsp – Garlic Powder
1 Tsp – Onion Powder
1/3 Tsp – Sugar
1 Tbsp – Celery Diced
1 Tomato – Seeded & Diced
1 Carrot – Shredded (Optional)
Salt to Taste
Wash and soak the Rice for 15 minutes.
Combine all of the spices, stock & butter in a sauce pan
Drain the rice and add that in with the spices & stock.
Bring the mixture to a rolling boil; stir several times until all the visible liquid is absorbed.
Turn down the heat, cover and cook for a total cooking time of 25 minutes. Gently fork the rice to avoid clumping and serve!!
Cajun Salmon
Spicy, bold and savory flavors. This recipe took several tries before I got it to where it's nearly perfect!
Ingredients
8 - 4oz Salmon Filets (Wild Atlantic Salmon)
4 Tbsp - Low Sodium Cajun Seasonings (McCormick’s’ or Pampered Chefs')
4 Tbsp - Butter cut into 8 pats
2 Tbsp - Olive Oil (Use EVOO if available)
Method:-
Remove Skin, wash and pat dry the filets.
I lightly pat them dry with paper towel to remove any excess moisture. Generously sprinkle the Salmon with the Cajun spices making sure to coat all sides evenly.
Once coated, place them in a glass baking pan, cover with saran wrap and let it rest in the fridge for about 20-30 minutes.
Cut the butter into 8 pats, remove the Salmon from the fridge and place the pats on the Salmon and in the Oven at 375° for 20 minutes, turning once. Remove and let the Salmon rest for 5 minutes before serving.
Serve the Salmon topped with Shrimp Beurre Blanc Sauce* on a bed of Wild Rice* with the mashed pototoes* & a salad of fresh greens.
* See Recipes! :)
Ingredients
8 - 4oz Salmon Filets (Wild Atlantic Salmon)
4 Tbsp - Low Sodium Cajun Seasonings (McCormick’s’ or Pampered Chefs')
4 Tbsp - Butter cut into 8 pats
2 Tbsp - Olive Oil (Use EVOO if available)
Method:-
Remove Skin, wash and pat dry the filets.
I lightly pat them dry with paper towel to remove any excess moisture. Generously sprinkle the Salmon with the Cajun spices making sure to coat all sides evenly.
Once coated, place them in a glass baking pan, cover with saran wrap and let it rest in the fridge for about 20-30 minutes.
Cut the butter into 8 pats, remove the Salmon from the fridge and place the pats on the Salmon and in the Oven at 375° for 20 minutes, turning once. Remove and let the Salmon rest for 5 minutes before serving.
Serve the Salmon topped with Shrimp Beurre Blanc Sauce* on a bed of Wild Rice* with the mashed pototoes* & a salad of fresh greens.
* See Recipes! :)
Lemon Pepper Talapia
A non fussy white fish often overlooked. I wasn't to keen on it at first but last year my girls had it in NY with their Uncle CoCo and raved about it.
Awwal said, mom it was lemony! I figured, I can't go wrong and dove in to try it. It took 2 tries before I perfected it...
Ingredients:-
8-10 Talapia Filets - washed & drained
3 Tbsp of Lemon Pepper - find a low sodium one
3/4 Cup All Purpose Flour - shifted
Veg Oil - enough to cover 1/4 inch in a shallow frying pan
Method:-
In a baking pan lay the filets and sprinkle lemon pepper on both sides and let it rest for about 15-20 mins. Reserving about 1 tbsp of lemon pepper.
Heat a shallow frying pan with about 1/4 inch of oil in it. Mix in the 1 tbsp on lemon pepper in the flour and roll the filets in the flour and shallow fry them about 2-3 mins on each side.
Use your judgment, the filets should be crispy and light brown in color. Remove from oil and keep them warm in the Oven at 170 degrees.
I serve mine with White Rice & Corn Pilaf or Wild Rice! Garnish with lemon wedges.
* See my Cajun Salmon Recipe for the Tabasco Beurre Blanc Sauce
Awwal said, mom it was lemony! I figured, I can't go wrong and dove in to try it. It took 2 tries before I perfected it...
Ingredients:-
8-10 Talapia Filets - washed & drained
3 Tbsp of Lemon Pepper - find a low sodium one
3/4 Cup All Purpose Flour - shifted
Veg Oil - enough to cover 1/4 inch in a shallow frying pan
Method:-
In a baking pan lay the filets and sprinkle lemon pepper on both sides and let it rest for about 15-20 mins. Reserving about 1 tbsp of lemon pepper.
Heat a shallow frying pan with about 1/4 inch of oil in it. Mix in the 1 tbsp on lemon pepper in the flour and roll the filets in the flour and shallow fry them about 2-3 mins on each side.
Use your judgment, the filets should be crispy and light brown in color. Remove from oil and keep them warm in the Oven at 170 degrees.
I serve mine with White Rice & Corn Pilaf or Wild Rice! Garnish with lemon wedges.
* See my Cajun Salmon Recipe for the Tabasco Beurre Blanc Sauce
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