Chicken Tikka Masala
INGREDIENTS
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For the chicken:
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1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
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1/4 cup plain whole-milk Greek-style yogurt
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2 tablespoons peanut oil
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2 teaspoons fresh lime or lemon juice
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1 large clove garlic, minced
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For the sauce:
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1 tablespoon ground coriander
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground nutmeg
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1 1/2 teaspoons paprika
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1/2 teaspoon cayenne
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1 tablespoon grated peeled fresh ginger (from 1-inch piece)
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4 tablespoons (1/2 stick) unsalted butter
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1 large white onion, finely chopped
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1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
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3/4 cup water
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1/2 cup heavy cream or half-and-half
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1 1/4 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup chopped fresh cilantro plus additional sprigs for garnish
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For serving:
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Naan (Indian flatbread) and/or cooked Basmati Rice
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Equipment: Meat mallet or rolling pin, Microplane
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PREPARATION
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Marinate the chicken:
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Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
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In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
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Make the sauce:
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In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
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While sauce is simmering, cook chicken:
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Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
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When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, un-covered, and refrigerated, covered, up to 3 days.
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To serve:
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Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .
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source: allrecipes.com
Canadian Poutine
Greetings and salutations. Here is another edition of your favorite food article. I bring to you foods from around the world. To start off I have an amazing Chicken Tikka Masala recipe. This dish is best served hot and is amazing served with naan(and indian flatbread) or rice. We move over to the western hemisphere with this decadent canadian dish called poutine. This is simply french fries, gravy and cheese curds. This dish is from the canadian province Quebec and has since made its way throughout the country. Moving back to Asia we have a Vietnamese banh mi sandwich. This dish consist of chicken and pickled vegetables. It is a classic Vietnamese dish and can be found throughout this melting pot we call America. Lastly, I bring you back to North America with an American twist to a Mexican classic. Carne Asada Fries is the dish you want to serve at your next party. The dish has everything you would want on top of fries: cheese, salsa, guacamole, sour cream, and most importantly steak. This dish gives you the feel of nacho’s but, the satisfaction of french fries. Enjoy your meals and have fun cooking.! Deja Ingram
Ingredients
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1 quart vegetable oil for frying
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1 (10.25 ounce) can beef gravy
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5 medium potatoes, cut into fries
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2 cups cheese curds
Directions
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Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
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Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
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Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
source: allrecipes.com