Chicken Fresco

Ingredients:

Chicken, boneless, skinless and cubed: 2 lbs.

Onion, chopped: 2 medium – sized

Garlic, roughly chopped: 6 cloves

Ginger, julienned: one 2 – inch piece

Diced Tomatoes: 3 medium – sized fresh tomatoes

Turmeric Powder: ½ teaspoon

Cumin Powder: 1 teaspoon

Red Chili Powder: ½ teaspoon

Salt: to taste (about 1 teaspoon)

Lime Juice: ½ juiced

Thai Chilies: 4 to 5, cut into fourths

Oil: 1 tablespoon

Butter: 1 tablespoon

Cilantro, finely chopped: ½ cup

Steps:

1.     Add oil to pan and turn on medium – high heat.

2.     Sweat the onion, garlic, ginger and Thai chilies.

3.     Add turmeric powder, cumin powder, red chili powder, salt and mix thoroughly.

4.     Add diced tomato and chicken. 

5.     Cook covered for 10 minutes.

6.     Uncover and add lime juice, butter, and cilantro.

7.     Turn the heat on high to get rid of excess water.

8.     Serve and enjoy!

Chefs’ Note: The Thai chilies are optional to make the chicken extra spicy. 

Keema

Ingredients:

Ground Chicken: 1 lb.

Onion, diced: 2 medium – sized

Garlic: 1 tablespoon, finely chopped

Ginger: 1 tablespoon, finely chopped 
Tomato Puree: ½ of a fifteen – ounce can

Turmeric Powder: ½ teaspoon

Cumin Powder: 1 teaspoon

Red Chili Powder: ½ teaspoon

MDHÒ Meat Masala: 1 teaspoon

Salt: to taste (about a teaspoon)

Oil: 1 tablespoon

Cilantro Leaves, chopped: 2 tablespoons

Steps:

1.  Add oil to pan and turn heat to medium — high.
2. Add ginger and garlic.  Sauté for a couple of minutes.
3. Add onion, salt and cook till translucent.
4. Add turmeric powder, cumin powder and red chili powder.
5. Add tomato puree and ground chicken.  Mix well at low heat to prevent big lumps.
6. Cook covered for 10 minutes on low – medium heat.
7. Uncover and add MDHÒ Meat Masala.
8. Turn the heat on medium — high to get rid of any excess water.
9. Add cilantro and serve.

Chefs’ Note: You can use any type of ground meat like turkey, pork, goat, or lamb.  

Reshmi Kebab

Ingredients

Chicken Thighs, boneless and skinless: 2 lbs.

Sour Cream: 8 oz

Cumin Powder: 1 tablespoon

Red Chili Powder: 1 teaspoon

Dried Fenugreek Leaves (Dried Methi Leaves): 2 tablespoons

Salt: to taste (about 1 teaspoon)

Homemade Garam Masala*: about 2 pinches

Oil: 1 tablespoon

Steps

1. Cut the chicken into strips, rather than cubes.
2. Mix the sour cream, cumin power, red chili powder, dried fenugreek leaves, salt, Homemade Garam Masala, and oil in a large bowl.
3.  Add the cut chicken into the sour cream mixture and mix thoroughly. 
4. Weave pieces of chicken through the skewers.
5. Turn the grill on High till the temperature is up to 450 degrees.
6. Place the skewer rack on the grates and place the skewers on top. 
7. Cook chicken skewers for 5 – 7 minutes on each side. 
8. Let the chicken rest for 3 minutes before removing from skewers.
9. Add lime or lemon juice and chat masala and serve.

Chefs’ Notes: The chicken can be cooked right after mixing the ingredients together.  No need to wait — marination is a myth!!!!!!  
Use double skewers.  It makes turning the meat easier and allows more even cooking.  
Placing the skewers directly on the grill grates leads to sticking and burning of the marinate.

*This recipe is already on the blog.