Quick and Easy Chicken Tikka Masala with Rotisserie Chicken

 

Quick and Easy Chicken Tikka Masala

Recipe By: Adapted from America’s Test Kitchen
Serving Size: 3

CHICKEN:
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 teaspoons garam masala
1 1/2 cups cooked chicken — approximately, chopped
1/2 cup yogurt — whole-milk preferably
MASALA SAUCE:
1 1/2 tablespoons vegetable oil
1/2 medium onion — diced fine (about 1 1/4 cups)
1 medium garlic clove — minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons fresh ginger — grated
1/2 serrano pepper — ribs and seeds removed, flesh minced (see note above), or one large jalapeno [optional]
1/2 tablespoon tomato paste
1/2 tablespoon garam masala
14 ounces canned tomatoes — use chopped or chop yourself
1 teaspoon sugar
1/4 teaspoon table salt
1/3 cup heavy cream — or whole milk
1/8 cup fresh cilantro leaves — chopped (or mint, if preferred) for garnish

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne and garam masala in medium bowl. Add the cooked chicken pieces and stir until the chicken has picked up all the dry spices. Then add the yogurt and combine; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. If using milk instead of cream, don’t allow the mixture to boil or it will separate.
3. Add the chicken yogurt mixture to the pan. Allow the mixture to warm up gently and when it’s hot, taste for seasonings. Add chicken broth if needed if the sauce is too thick. Stir in cilantro or sprinkle it on top as a garnish and serve over hot basmati rice.

Lemongrass Curry Chicken

 

Lemongrass Curry Chicken

Ingredients

• 1-2 pounds chicken breast sliced into bite sized pieces
• 1 tbsp olive oil
• 2 tbsp fresh ginger grated
• 2 cloves garlic
• 1 onion diced
• 1 can coconut milk
• 1/2 cup reduced sodium chicken broth
• 2 tbsp lime juice
• 1 tbsp lemon juice
• 2.5 tbsp lemongrass paste
• 2 tbsp curry powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• pinch red pepper flakes
• I added 2 cups shredded brussels sprouts and 1 cup chopped red and yellow peppers
• Serve with:

• 2 cups Jasmine rice 
• Naan, cilantro, lime juice

Instructions

• Heat olive oil in a large pot over medium-high heat. Add ginger, garlic, and onion. Saute until onion has softened, about 4 minutes.
• Add in coconut milk, chicken broth, lime juice, lemon juice, lemongrass paste, curry, salt, pepper, and red pepper. Whisk until well combined.
• Stir in chicken. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
• Then, stir in red pepper, cauliflower, and snap peas. Simmer, uncovered, for an additional 20 minutes.
• Serve over rice and/or with naan. Top with cilantro and lime juice if desired.

Hummus

 

Hummus

3 cans garbanzo beans drained

3-4 tbl tahini

1 lemon or lime

1/3 cup olive oil

Salt and pepper to taste

 

1.       Saute the chopped garlic in oil over a low flame

2.       Juice the lime or lemon

3.       Place all the ingredients in a food processor and blend well.  The hummus will be thick and have a dry consistency

4.       Add water in small amounts until desired consistency is achieved

5.       Put the hummus in a bowl

6.       Just before eating make an indent in the center of the hummus and por a small amount of olive oil into the indent.

Hummus improves flavor if it sits overnight in the refrigerator.

Homemade Naan

 

Homemade Naan

By Jennifer Segal

Servings: 6 naans

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Total Time: 50 Minutes, plus 1 to 1.5 hours rising time

 

INGREDIENTS

·       2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note)

·       1 tablespoon sugar

·       1 teaspoon instant dry yeast/rapid-rise yeast (see note)

·       1 teaspoon salt

·       Heaping 1/2 teaspoon anise seeds (optional)

·       3 tablespoons plain yogurt

·       2 tablespoons extra virgin olive oil

·       3/4 cup warm water (about 100°F)

·       2 tablespoons melted salted butter, for brushing on finished naans

·       1 tablespoon chopped fresh Italian parsley (optional), for serving

 

INSTRUCTIONS

1. In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
2. In a medium bowl, whisk together, the yogurt, olive oil, and 3/4 cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
3. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
4. Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
6. To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
7. Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
8. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
9. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.