Authentic Moti Mahal Butter Chicken

Ingredients:

Grilled Chicken:

Chicken Thighs: 2 lbs, boneless and skinless

Yogurt: 3 tablespoons

Salt: 1 teaspoon

Red Chili Powder: ½ teaspoon

Garam Masala: a pinch

Garlic Powder: 1 teaspoon

Lime Juice: from one lime

Vegetable Oil: 1 tablespoon

Gravy:

Vegetable Oil: 1 tablespoon

Butter: 1 tablespoon

Tomato Puree: 1 15-oz can

Shahi Jeera (caraway seeds): 1 teaspoon

Garlic: 1 tablespoon, minced

Salt: 1 teaspoon

Red Chili Powder: ½ teaspoon

Methi (fenugreek leaves): 1 tablespoon

Sugar: 1 tablespoon

Thai Chili: 2, minced, remove seeds

Heavy Cream: 3 tablespoons

Cilantro Leaves: for garnish

Steps:

Grilled Chicken

1. Mix all of the ingredients listed in a large bowl. There is no need to marinade.
2. Grill the chicken until it is half done and keep aside.

Gravy

1. In a large pan, add oil, butter, garlic, and caraway seeds.
2. Saute for 2 to 3 minutes on a low flame. Be careful not to brown.
3. Add Thai chili and tomato puree.
4. Cook on medium heat until the oil separates.
5. Add sugar, red chili powder, salt, and grilled chicken. Cook for 5 minutes.
6. Turn the heat down to low and add heavy cream. Cook for 2 to 3 minutes.
7. Garnish with cilantro.

Chefs’ Note: the caraway seeds are the KEY ingredient!!

Easy Vegetable Fried Rice

Ingredients

Cooked White Rice: 2 cups

Oil: 2 tablespoons

Onion: 1 medium, diced

Ginger: ½ inch piece, julienned

Garlic: 3 cloves, minced

Broccoli: ½ cup, broken into small florets

Carrot: ½ cup, sliced in circles

Zucchini: ½ cup, diced

Peas: ½ cup

Soy Sauce: 2 and ½ tablespoons

Salt: 2 teaspoons

Pepper: 2 teaspoons

Ingredients

1. Heat 1 tablespoon of oil on medium high heat in a wok or wok-style pan.
2. Add ginger and garlic and cook until slightly brown.
3. Add onion and ½ teaspoon of salt and cook for 4 to 6 minutes.
4. Add carrots and peas and cook for 3 to 5 minutes.
5. Add broccoli, zucchini, and ½ teaspoon of salt and cook for another 3 to 5 minutes.
6. Add 1 tablespoon of oil and add rice.
7. Mix soy sauce, 1 teaspoon of salt, and pepper in a separate bowl. 
8. Add sauce mixture to rice and mix thoroughly. 

Tomato Basil Pasta

Ingredients

Ground Chicken: 1 pound

Onion: 1 medium, diced

Garlic: 3 cloves, minced

Salt: 1 tablespoon and 1 teaspoon

Pepper: 1 and ½ teaspoon

Marinara Sauce: 3 cups

Milk: 1 and ½ cups

Fresh Basil: ½ cup, julienned

Bucatini Pasta: 1 pound

Water: 4 quarts

Olive Oil: ½ tablespoon

Steps:

1. Boil water with 1 tablespoon of salt. 
2. Add pasta and cook for 5 minutes, or until al dente.
3. Drain pasta from water, saving ¼ cup of pasta water
4. While water is boiling and pasta is cooking, heat olive oil on medium heat in a large pan.
5. Brown onion and garlic for 4 to 6 minutes with ½ teaspoon salt and pepper, each. 
6. Add ground chicken, 1 teaspoons salt, and 1 teaspoon pepper, and brown for another 4 to 6 minutes.
7. Add marinara sauce, pasta water, and milk, and simmer for 3 minutes or until uniform.
8. Add pasta and basil, and mix and simmer for 2 minutes until pasta is coated with sauce. 

Inspired by Tomato Basil Sausage Spaghetti from https://www.buzzfeed.com/alvinzhou/here-are-four-heavenly-easy-ways-to-make-spaghetti?utm_term=.rhzvMYJ4W#.ivA2lkB9L

Chefs' Note: Bucatini pasta is like spaghetti, but it is hollow, so it absorbs more flavor, which makes it perfect for this type of sauce.

Spinach and Mushroom Stuffed Chicken Rolls

Ingredients

Chicken Breasts: 4, boneless, skinless

Cream Cheese: 6 ounces

Spinach: ½ cup

Mushrooms: ½ cup, diced

Garlic: 2 cloves, minced

Salt: 3 teaspoons

Pepper: 2 teaspoons

Paprika: 1 teaspoon

Steps

1. Preheat oven to 375 degrees.
2. Heat pan with olive oil on medium heat.
3. Cook mushroom and spinach together for 4 to 6 minutes and cool.
4.  Mix cream cheese, spinach, mushrooms, and garlic, half of the salt, pepper, and paprika.
5. Pound the chicken breast with a meat mallet until it is an even thickness at around ¼ inch.
6. Season each side with some salt and pepper.
7. Spoon equal amounts of cream cheese mixture in the middle of the narrower end of each breast.
8. Roll up jelly-roll style and secure with string or toothpicks.
9. Place rolls in greased baking dish and cook for 30 minutes.

Inspired by Cream Cheese Spinach Stuffed Chicken Rolls from http://www.food.com/recipe/cream-cheese-spinach-stuffed-chicken-rolls-68519    

Lahori Chicken Kadhai

Ingredients

Chicken Thighs: 6, cut into cubes

Onion: 2 mediums, diced

Ginger: 1 – inch piece, julienned

Garlic: 4 cloves, minced

Fresh Tomatoes: 2 large, diced

Oil: 1 tablespoon

Green Thai Chilies: 3-4, thinly sliced

Yogurt: ½ cup

Red Chili Powder: ½ tablespoon

Cumin Powder: 1 tablespoon

Turmeric Powder: 1 teaspoon

Coriander Powder: ½ tablespoon

Salt: to taste

Steps

1. Heat oil in a large pan on medium heat.
2. Add chicken, onion, ginger, garlic, tomatoes, and chilies and cook for 12-15 minutes until the chicken is cooked. 
3. Add red chili powder, cumin powder, turmeric powder, coriander powder, and salt.  Mix and cook for 2 minutes.
4. Add yogurt and mix and cook until there is little gravy left. 
5. Serve hot with roti.