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Chicken Tikka Masala

By on July 5, 2012 in Recipes

Ingredients

  • 3-4 chicken breasts
  • ½ cup plain yogurt (try greek next time)
  • cumin
  • ground coriander
  • salt
  • 1 cup rice
  • Frozen peas
  • 2 Tbsp butter
  • 1 cup heavy cream (up to – depends on taste)
  • 28 oz can crushed tomatoes
  • 1 large onion
  • 4 cloves garlic (or 4 tsp of pre-chopped)
  • fresh ginger (1 x 2 inch chunk), grated
  • Garam Masala mix

Directions

  1. Rice
    1. Add rice and 1.5x the water.
    2. Cook with the 2 tbsp of butter, and a pinch of salt.
    3. Add frozen peas when cooker says 1 minute left
  2. Chicken
    1. season with salt
    2. sprinkle with cumin and coriander (light coating)
    3. coat with yogurt (fairly thin coating)
    4. transfer to baking sheet and place on crumpled foil (to elevate the chicken)
    5. broil for 5-7 min then flip for another 5-7
  3. Tikka Masala sauce
    1. chop large onion and cook in pan with oil. Brown slightly on medium heat
    2. add garlic, ginger, and 1.5 tsp salt
    3. reduce heat to MED
    4. add 3 Tbsp of Garam Masala
    5. add can of tomatoes
    6. simmer on MED for a few min
    7. add the 1 cup heavy cream
    8. chop up chicken and add to sauce

Inspired by: pioneer woman

Focaccia Pizza Bianca

By on February 8, 2011 in Recipes

Prepared without tomato sauce, this pizza bianca, or white pizza, is topped with roasted potatoes, garlic oil and fontina cheese, plus a sprinkling of fresh rosemary leaves. A mandoline makes fast work of cutting the potatoes into thin, uniform slices.

Ingredients:

  • 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
  • 1/4 cup, plus more for drizzling (optional)
  • Salt and freshly ground pepper, to taste
  • 1 garlic head, roasted
  • Cornmeal for dusting
  • 2 cups grated fontina cheese
  • 1 Tbs. fresh rosemary leaves
  • pizza dough (make some from a recipe or buy some pre-made)

Directions:

Preheat an oven to 425ºF.

In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.

Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.

Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.

On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.

Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.

Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.

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