Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a wonderful spicy Chicken tikka In a creamy Sauce, It's made often In Pakistan India and The Middle East, It is Wonderful with Naan (pita) or over white rice. You can serve it with Fresh Cucumber salad or Chutney too.

As written below, the dish is flavorful with a tiny, tiny little hint of heat but not spicy-spicy. Add more cayenne pepper to the marinade if you like to kick things up a notch (or twelve). you can add as much as Heat as you Like.

INGREDIENTS

Marinade:
• 1 cup plain yogurt
• 1 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 2 teaspoons black pepper
• 1 tablespoons minced fresh ginger
• 1 teaspoon salt
• 3 boneless, skinless chicken breasts, cut into thin strips or chunks
For the masala:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 8 ounces tomato sauce
• 1 cup cream
• 1/4 cup chopped fresh cilantro

DIRECTIONS

1. For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
2. For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
3. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

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Creamy Chicken and Rice Milano

Creamy Chicken and Rice Milano

2 cups of cooked white Rice

1 pound boneless skinless chicken breast, cut into 1 inch pieces
 
1/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon Italian seasoning

2 tablespoons unsalted butter, divided

1 package (8 oz.) sliced mushrooms

1/2 cup low sodium chicken broth

1/4 cup white wine (or 1/4 cup more chicken broth)

1 package (8 oz.) garlic and herb spreadable cheese

1/2 cup sliced sundried tomatoes packed in oil, drained

1 bag (6 oz.) fresh baby spinach leaves

Parmesan cheese, freshly grated

Season chicken with salt, pepper and Italian seasoning. In large skillet over medium-high 

heat, melt 1 tablespoon butter. Add chicken and sauté for 5 minutes, turning occasionally.

Remove and set aside. Add remaining butter to skillet with wine and mushrooms; sauté for

 5 minutes. Add chicken back to skillet and stir in rice, broth and garlic and herb cheese

 until sauce turns creamy. Stir in sun dried tomatoes and spinach. Cover, lower heat, and 

simmer for 5 minutes, stirring once. Remove from heat, let sit for 2 minutes. Sprinkle

freshly grated Parmesan cheese over top. Enjoy!  It's a comfort Food.

OUTBACK STEAKHOUSE BLOOMIN ONION

OUTBACK STEAKHOUSE BLOOMIN ONION

Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced 2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

combine flour, paprika, garlic powder, pepper and cayenne-mix well.

--------Creamy chili sauce----
combine mayo, sour cream, chili sauce and cayenne-mix well.
--------Dipping sauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

--------And for the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.

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Chicken Rice

• 1 whole chicken (cut up)
• 1 large onion (thinly sliced)
• 3 cups of rice (basmati or long grain)
• 3 tomatoes chopped
• 2 green chillies chopped 
• 1/2 cup oil
• salt
• pepper
• 1 tbs pepper flakes
• 1 tbs garam masala 
• 1 spoon ground cumin
• 1 spoon ground coriander
• 4 cloves of garlic crushed
• 6 cups of water

Heat Oil in pot, add onions and fry until golden brown. soak the rice.

Next add the chicken, garlic, masala, salt, pepper flakes, cumin and coriander.

when chicken becomes a little golden in color add the tomatoes and green chillies. let the tomatoes cook down for about 4 minutes then add water. 

when water comes to a rumbling boil add the washed and drained rice. bring it up to boiling and turn down the heat and cover to simmer. turn off heat when water is absorbed.

Serve with salad and or sour cream.

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