I really like grilled chicken. I could honestly have it for dinner every day with no complaints.
I think my family just likes grilled chicken way too much in general, so it's a good thing other cultures share this love affair with chicken.
Especially when my mother and I decided to cook a real Indian dinner. It's a little embarrassing that the only reason I was ready to convert was the grilled chicken.
Any who, whether you're a fanatic like me or just in need of a new dish, I highly recommend this one. I'm not just doing it cause it's on my blog and I have too blah blah blah. This recipe really floats my boat if you know what I mean.
Tikka Masala
Ingredients
- 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade
- 1 cup of plain yogurt
- 2 Tbs lemon juice
- 2 Tsp ground cumin
- 2 Tsp ground red pepper
- 2 Tsp black pepper
- 1 Tsp cinnamon
- 1 Tsp salt
- 1 piece minced ginger (approx. 1 inch long)
- 6 bamboo skewers
Sauce
- 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno,minced
- 2 Tsp ground coriander
- 1 Tsp ground cumin
- 1 Tsp paprika
- 1 Tsp garam masala
- ½ Tsp salt
- 1 can tomato sauce or can diced tomatoes
- 1 Cup whipping cream
- ¼ Cup chopped fresh Corriander
Directions
1. Soak bamboo skewers in water.
2. To make the sauce, melt butter on medium heat.
3. Add garlic & jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala & salt.
5. Stir in tomato sauce or can of diced tomatoes. and simmer 15 minutes.
6. Stir in cream; simmer to thicken- about 5 minutes.
7. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so and discard marinade.
8. Grill chicken, turning occasionally, to cook through- about 8 minutes.
9. Remove chicken from skewers; add to sauce and simmer 5 minutes.
10. Garnish with corriander and serve with basmati rice, naan or pita bread. (I use naan!)
Instead of just filling your head with thoughts about how insane me and my love for grilled chicken are, I'll also fill your cookbooks with a quick and easy vegetable stir-fry recipe.
Like most teenagers, vegetables aren't my favorite side dish. I'm not joking when I say I like this dish. Seriously. Maybe there was something in that northern air that came with the cold front, but I ate these veggies like they were potato chips, and that's saying something.
Since you're now jumping with joy over the prospect of your kids eating vegetables or because the Texas temperature finally reached below 70, I'll skip the poetic love words exulting this dish and just give you the recipe. I'm not trying to brag or anything, but it's the cat's pajamas.
Stir-Fried Vegetables with CashewsIngredients
- 2 medium carrots
- 1 medium red pepper, seeded
- 1 medium green pepper, seeded
- 2 courgettes
- 115g/ 4 oz green beans
- 1 medium bunch spring onions
- 15ml/ 1 tbsp oil
- 4-6 curry leaves
- 2.5ml/ ½ tsp cumin seeds
- 4 dried red chillies
- 10-12 cashew nuts
- 5ml/ 1 tsp salt
- 30ml/ 2 tbsp lemon juice
- Fresh mint leaves, to garnish
Directions
- Prepare the vegetables, cut the carrots, peppers and courgettes into matchsticks, halve the beans and chop the spring onions, set aside.
- Heat the oil in wok or heavy-based frying pan and fry the curry leaves, cumin seeds and dried chilies for about 1 minute.
- Add the vegetables and nuts and stir them around gently.
- Add the salt and lemon juice.
- Continue to stir and cook for about 3-5 minutes.
- Transfer the vegetables to a serving dish, garnish with fresh mint leaves and serve immediately.