Saturday, January 14, 2017

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!!

Sunday, June 12, 2016

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. 


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.

Thursday, June 9, 2016

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    



Monday, June 6, 2016

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.