Sunday, December 18, 2011

Chicken Tikka Masala

3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
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OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas


Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top.

Make sure to have some Nann bread handy, too. (see below)

Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill.

Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Thursday, December 1, 2011

Pumpkin Chocolate Chip Squares (Am's Recipe)

2c All Purpose Flour
*1 TB Pumpkin Pie Spice
1 tsp Baking Soda
3/4 tsp Salt
1c Unsalted Butter (room temp)
1 1/4c Sugar
1 egg
2 tsp Vanilla
1c canned pumpkin puree
1 pkg (12 oz) Chocolate Chips

*if you don't have Pumpkin Pie Spice:
1 1/2 tsp Cinnamon
3/4 tsp Ginger
1/2 tsp Nutmeg
1/8 allspice
1/8 cloves
(all ground)

Preheat oven 350'
Grease 9x13" pan line w foil
in med bowl whisk together first 4 ingredients (set aside)
cream together butter and sugar until smooth
beat in egg and vanilla until combined
beat in pumpkin puree (may appear curdled)
reduce speed to low and mix in dry ingredients until just combined.
Fold in Chocolate chips

Pour mixture into pan
Bake 350' 30-40 mins
Cool completely in pan!!
makes 24