Saturday, April 11, 2015

Chicken in a Creamy Yogurt Sauce

This is one of my husbands favorite chicken dishes.  The two main ingredients are chicken and yogurt if you have all the other staple spices in your pantry.  This is best as a two day process -- marinate overnight on day 1 and cook on day 2.

Chicken thighs ( 2 packs) or 2.2 lbs
Onions - chopped 1 small yellow
Green chilli whole (1)
Cardamom pod 1
Cilantro (optional)

Garlic 6 to 7 cloves
Ginger 1 tablespoon
Yogurt 1 to 1.5 cups (fresh yogurt is better since it is less watery; discard any water/liquid that may have settled on top of the yogurt)
Coriander powder 4 tsp
Red chilli powder 1/2 to 1 tsp (1/2 is enough)
Garam Masala 1 rounded tsp
Cumin powder 1/2 tsp
Salt 1 tsp

1) Start making the marinade with the garlic, ginger and little yogurt so its gets pasty
2) Add the rest of the marinade ingredients
3) Put the marinade and chicken into a large ziplock bag. Close ziplock and massage marinade into chicken before storing in the refrigerator overnight

1) In a pan add canola oil and fry onions and chilli whole.  Add the cardamom. Cook for around 5 minutes till onions are soft
2) Add the chicken with marinade and cook on high for 15 to 20 minutes until the watery curry becomes creamy and covers only one third of the chicken
3) Cover the pan and cook the chicken over a very low heat for 10 to 15 minutes until chicken is tender and the gravy is rich. Add water if needed. Add coriander optional only.  Delicious!
4) Serve with hot roti or Naan, something to soak in the yummy sauce!

Potato AuGratin in Muffin Tin

Here is one for an Easter collection.  I am always trying to figure out a way to make potatoes especially for special occasions like Easter, Thanksgiving and Christmas.  Here is one easy and unique recipe that tastes delicious!

Ingredients for 12 servings in muffin baking dish:
2 medium to large Golden Potatoes (peeled, quartered and sliced thin)
Milk (3/4 cup)
Parmesan Cheese freshly grated (1/2 to 3/4 cup)
Butter 2 tblsp
Garlic 3 cloves
Flour (2 tblsp)

1) Heat oven to 400. Spray muffin tin with a cooking spray or grease with cooking oil
2) Heat 2 tblsp butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute.  Add 2 tblsp flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
3) Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes.
4) Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
5) Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes. Chives and dill are optional.
6) Bake in the preheated oven until potatoes are tender, about 25 minutes.