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A delicious, India-inspired dish that is firmly placed in my family’s Top 5 favorite dinner chioces. If you’re lucky, you canned some crushed tomatoes from last summer’s garden to use! Don’t let the long list of ingredients discourage you. Very similar to ‘Butter Chicken’. Note: this recipe has been adapted from Americas Test Kitchen.
Combine the cumin, coriander, cayenne, and salt in a small prep bowl. Sprinkle both sides of the chicken with the spice mixture. Cover and refrigerate 30-60 minutes.
In a medium bowl mix: yogurt, oil, garlic, and ginger. Set aside.
In a large cast iron pan or Dutch oven pan, heat oil for sauce. When shimmering, add the chopped onion. Cook, stirring until onions soften and start to brown. Add garlic, ginger, jalapeno, tomato paste, and garam masala. Cook, stirring about 3 minutes. Don’t let the garlic burn! Add crushed tomatoes, sugar, and salt. Bring to a boil. Reduce heat, and simmer, loosely covered, for 15 minutes, stirring occasionally. Add cream, stir, and return to simmer. Remove from heat and cover to keep warm.
While sauce simmers, put oven rack in middle-top position, (6 inches from heating element), and heat the broiler. Place your chicken either on a cooking rack fitted in a baking sheet, or on a foil-lined baking sheet sprayed with cooking spray. With a silicon pastry brush, or spoon, brush both sides of the chicken with a good coating of the yogurt mixture. Discard leftover yogurt mixture. Broil the chicken until and instant-read thermometer reads 160 degrees. This takes 10-18 minutes if you are using breasts, less time if you are using tenders. Flip half way through.
Let chicken rest 5 minutes, then cut into bite-sized pieces and stir into the warm masala sauce. Stir in cilantro and adjust seasonings. Serve over basmati rice.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!