indian chicken

I realize this isn't authentic Indian food... it's more of a curried BBQ chicken, but nonetheless, I got this recipe from a friend and we all love it. It's got just the tiniest hint of heat but Tech Guy and the boys eat inhale it without blinking so that tells you it's pretty mild...

Indian Chicken

3/4 cup ketchup

1 cup sugar

2/3 cup vinegar

1 tsp mustard

1 tsp paprika

1 tsp salt

2 Tbsp cornstarch

1 tsp pepper

1 tsp garlic powder

1 tsp curry powder

3 Tbsp Worcestershire sauce

1 Tbsp butter

Chicken pieces (I used drumsticks and thighs)

Combine all ingredients and pour over chicken. Bake at 375* for 1 - 1 1/2 hours. Serve with Basmati rice and a choice of vegetables.

Notes:

1. I usually double the sauce recipe and serve with the rice.

2. I always skin the chicken first, healthier and the flavour is infused right into the chicken instead of the skin.

chicken tikka masala

Photo source.

We tried out our new Indian Butter Chicken from Gourmantra and I was duly impressed but as I feared, the men in my life weren't! They do not like spicy food, so I'm alone in my love for the stuff... I think next time I'll try half the spice packet and see if that helps. But here's the recipe I promised - I've made it once and really liked it. It's spiciness is adjustable so it's more suitable for kids.

Chicken Tikka Masala

Marinade
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes (I would use less)
1 tsp salt
1 tsp ginger

1 1/2 lbs boneless skinless chicken breasts, cut into strips or large cubes

Sauce
1 Tbsp butter
2 Tbsp flour
2 cloves garlic, minced
1 jalepeno pepper, minced (see note below)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala spice
1/2 tsp salt
1 8-oz can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Combine marinade ingredients, add chicken and marinate in Ziploc bag in fridge for at least 2 hours (overnight is better).

Grill chicken until only partially cooked (it will continue to cook in the sauce; you don't want it too dry). Set chicken aside.

Melt butter in large skillet over medium heat. Add flour, then garlic and jalapeno; stir for a minute. Stir in seasonings and salt. Mix in tomato sauce and stir for one minute. Add half-and-half and simmer until sauce thickens. Add chicken and simmer for several minutes. Don't overcook.

Serve over egg noodles with cilantro sprinkled on top.

Note: I would either leave out the jalapenos or at least take the seeds out. Please use gloves when handling hot peppers!

cashew chicken curry

Do you like curry? I'm in love with the stuff, but as I was Googling recipes last night - it was not curry I entered, but "cashew chicken". I had cashews on hand and wanted to try something new. This is the recipe that caught my eye, mostly because the 3 C's: chicken, curry, and cashew, are all high on my list of foods I love... And, miraculously, I had all the ingredients!

Cashew Chicken Curry

1 Tbsp. unsalted butter
1 large onion, diced
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 – 3 tablespoons curry powder
1/2 - 1 teaspoon cumin
1/4 - 1/2 teaspoon cayenne pepper
1 tsp. kosher salt
1 lb. chicken breasts, cut in bite-size pieces
29 oz. canned diced tomato
1 lb. carrots, diced
8 oz. sliced mushrooms
1/4 cup chopped fresh cilantro
1/4 cup ground cashews
1 cup nonfat yogurt
1/2 cup light coconut milk
8 oz. frozen peas

Melt the butter in a Dutch oven on medium-high. Add the onion, garlic and ginger and cook until soft. Stir in the next 4 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over basmati rice.