Indian Butter Chicken

 

Indian Butter Chicken

Delicious chicken and cauliflower. Pairs well with rice and/or naan bread.
Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • 14+ inch skillet w/ lid

Ingredients
  

  • Olive oil
  • Onion, yellow, small diced
  • 4 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 2 tbsp Butter
  • 3/4 cup Chicken Stock
  • 6 oz Tomato Paste
  • 2 tsp Cinnamon
  • 2 tsp Cumin
  • 2 tsp Garam masala
  • 1 tsp Tumeric
  • 1 tsp Salt
  • 1.5 pounds Chicken diced to bite-sized pieces
  • 1 head Cauliflower chopped into bite-sized pieces
  • 2 tbsp Lemon juice
  • 1 cup Heavy cream

Instructions
 

  • Heat a tablespoon of olive oil in the skillet until it shimmers
  • Add onions, garlic, and ginger, and sauté for a couple of minutes, until the onions begin to soften
  • Stir in, and bring to a simmer:
    butter
    chicken stock
    tomato paste
    cinnamon
    cumin
    garam masala
    tumeric
    salt
  • Add chicken and cauliflower, and stir until coated
    Don’t be alarmed: the previous steps leave you with a paste, not a sauce, and the chicken and cauliflower might seem a little dry.
  • Cover, and simmer for about 15 minutes (or until the chicken is cooked through)
  • Stir in lemon juice and cream, and bring back to a simmer
  • Simmer, uncovered, for a couple of minutes

Notes

A variation of a traditional Indian dish, my recipe is adapted from The Modern Proper.
This is one of those recipes where your significant other may saunter through the kitchen and compliment the fragrance; children might run away in fear and loathing.  The final product is smooth, tasty, and not nearly as strong as it seemed while you were cooking.
Keyword cauliflower, chicken

Beef Kebabs

I am shocked, shocked I tell you! that my children actually enjoyed this recipe.  I’m not sure why, perhaps they have given up all hope of enjoying a decent meal from my kitchen and now sullenly submit to my demands that they eat the goddamn food that I paid for and worked hard to put in front of them and it’s not like you do any chores around…  Ahem.  I got a little off track here.

Whatever the reason, they ate this one on my first attempt.

These are basically middle-eastern meatballs.  You can cut in other things with the meat, serve them in a variety of ways, whatever floats your boat.  (I rather enjoyed wrapping them in some naan with rice.)  It’s a meatball.  It’s the spices that make it.

The oven instructions are below.  We haven’t grilled them yet, but they should do great, just use a little grill-sense.  It’s a reasonably easy and fast recipe, ~20 minutes to prep and ~20 minutes to cook.

The recipe plus rice and other sides makes enough for 6-8 people.

Ingredients

  • 2 pounds of ground beef – don’t get a lean mix!  80-85% seems good
    • mix in other ground meats as your fancy takes you, but you need some fats – don’t go too lean
  • 1 egg
  • 1/2 cup chopped fresh parsley, or 1/4 cup dried
  • 1/2 small onion, diced fine
  • 1 red bell pepper, diced fine
  • Garlic, 3-4 minced cloves
  • Paprika, 1 tsp
  • Salt, 1 tsp
  • Cumin, 1/2 tsp
  • Pepper, 1/2 tsp

Directions

If you plan on skewering the meat, and you’re using bamboo or wood skewers, soak them in water for ~30 mins.

  1. Preheat oven too 350°
  2. Mix all the ingredients in a bowl (don’t overmix)
  3. Form the mix into oblong patties, about kielbasa-thick
    • If you’re skewering, shove in the skewers now or form the patties around the skewers
  4. Bake in the oven for 20 minutes, or grill for ~20 minutes, flipping at least once
  5. For the last couple of minutes turn on the broiler to brown the meat

Usual disclaimer with ground meat dishes: make sure the internal temp is at least 160° before serving.

Serve with some traditional middle-eastern sides, like:

  • Naan bread
  • Tabbouleh
  • Cucumbers and cherry tomatoes
  • Rice

kebab with rice and naan

Pasta Twists with Broccoli Sauce

From http://www.momswhothink.com/quick-and-easy-dinner-recipes/pasta-twists-with-broccoli-sauce.html

Ingredients

  • 3 cloves garlic
  • 1 medium onion
  • 2 medium stalks broccoli
  • 1 large red bell pepper
  • ¾ pound pasta twists (about 4½ cups)
  • 2 Tablespoons olive oil
  • ¾ teaspoon oregano
  • ½ teaspoon salt
  • black pepper to taste
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese

Directions

  1. Bring a large pot of water to a boil.
  2. Finely chop the garlic and onion.
  3. Separate the broccoli tops from the stems, cut the stems and tops into bite-size pieces. Coarsely chop the red bell pepper.
  4. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
  5. While pasta is cooking, in a large skillet, warm of 1 tablespoon of the oil over medium-high heat until hot but not smoking.
  6. Add the garlic onion mixture and stir-fry until browned, about 5 minutes.
  7. Add the remaining 1 tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, and black pepper.
  8. Stir fry until vegetables are crisp-tender, about 5 minutes.
  9. Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat.
  10. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.
  11. Drain the pasta and toss with the vegetables and sauce. Serve with warm Italian bread.

A Billion Baked Fish Recipes

Baked Fish — More than a Billion Recipes (5x12x3x12x11x12x5x12x12x6 = 1,231,718,400)

From http://www.reddit.com/r/AskCulinary/comments/19x3ak/should_modern_recipes_be_consultative_or/c8s3gqz (Ken-G)

I call this a recipe template. It is a spreadsheet but shown below in text outline format.

Container (choose 1 of 5)

  • Au Gratin Pan
  • Baking Dish
  • Foil
  • Parchment
  • Single Serve

Fish (choose 1 of 12), guideline 1 pound

  • Bass/Branzino
  • Cod
  • Dorado/Mahi Mahi
  • Grouper
  • Halibut
  • Roughy
  • Salmon
  • Scallops
  • Shrimp
  • Snapper
  • Sole/Flounder
  • Tuna

Fat (choose 1-2 of 3), guideline 2-4 Tbsp

  • Butter
  • Olive Oil
  • Mayo

Liquid (choose 2-3 of 12), guideline 1/2 Cup

  • Lemon Juice
  • Lime Juice
  • White Wine
  • Sherry
  • Balsamic Vin
  • Milk/Cream
  • Soy Sauce
  • Fish Sauce
  • Rice Vinegar
  • Mirin
  • Sesame Oil
  • Teriyaki Sauce

Extras (choose 0-3 0f 11), guideline <1/4 Cup

  • Onion
  • Garlic
  • Ginger
  • Green Onion
  • Bacon Bits
  • Capers
  • Jalapeño
  • Olives
  • Marmalade
  • Shallots
  • Sugar/Honey

Fruit/Veg (choose 0-2 of 12), guideline – not too much

  • Tomato
  • Mushrooms
  • Bell Pepper
  • Mango
  • Pineapple
  • Cajun Trinity
  • Creole Mix
  • Parsley/Cilantro
  • Pesto
  • Salsa(Red/Green)
  • Sambal
  • Tabasco

Cheese (choose 0-1 of 5), guideline 1/4-1/2 Cup

  • Parmesan
  • Romano
  • Jack
  • Cheddar
  • Feta

Spices/Herbs (choose 2-3 of 12), guideline 1/2 tsp each

  • Salt & Pepper
  • Basil
  • Cayenne
  • Cilantro/Coriander
  • Cumin
  • Garlic Powder
  • Mustard(Dry/Wet)
  • Oregano
  • Paprika
  • Red Chile Flakes
  • Thyme
  • Wasabi

Crust (choose 0-1 of 12), guideline <1 Cup

  • Coconut
  • Corn Flakes
  • Cornmeal
  • Flour/Egg Batter
  • Panko/Bread Cr
  • Almonds
  • Cashews
  • Macadamia
  • Pine Nuts
  • Pistachios
  • Sesame Seeds
  • Walnuts

Oven Setting (choose 1 of 6), guideline Hotter=Crispier

  • 325° 30-40 min
  • 350° 20-30 min
  • 375° 15-20 min
  • 400° 10-15 min
  • 450° 8-10 min
  • 500° 5-8 min