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

Korean Beef Rice Bowls

This recipe was an instant hit.  I have to make a double batch if I want leftovers for the next day.

It pairs well with steamed veggies like broccoli or edamame.

Ingredients

  • 1 lb ground beef
  • 3 cloves of garlic, minced
  • 1 bunch of scallions, sliced as a garnish
  • Rice (white or brown, your choice)

Sauce

  • 1/4 up packed brown sugar
  • 1/4 cup soy sauce, reduced sodium is preferred
  • 2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper

Steps

  1. Start some rice while you prepare the rest
  2. Brown the hamburger and garlic in a pan.  Break it up into crumbles as it browns.
  3. While the hamburger is cooking, whisk the sauce ingredients (brown sugar, soy sauce, red pepper, black pepper)
  4. When the hamburger is browned, drain off the fat and pour in the sauce.  Simmer for a minute or two.  Mix in the scallions.
  5. Serve over rice

Adapted from therecipecritic.com

Sausage and Vegetable Roast

This is a kind of suggestion-type recipe, throw in your favorite vegetables and ignore the ones you don’t like (or don’t want to do today).

Ingredients

  • Two medium-sized red potatoes
  • 1 head of broccoli (or cauliflower)
  • 2 bell peppers (use two different colors, for the look)
  • 1/2 pound green beans (a couple of handfuls)
  • 1 bunch of asparagus
  • 3/4 pound of sausage
  • Olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  1. Heat up an oven to 400° F
  2. Cut up the potatoes into small (less than 1 inch) pieces. If they’re too big they won’t cook fast enough
  3. Cut up the broccoli, peppers, and asparagus into comfortably-bite-size pieces, and snap the stems off the beans
  4. Slice the sausage into “coins”
  5. Toss veggies, sausage, cheese, and spices into a large bowl with enough olive oil to lightly coat everything (a few tablespoons)
  6. Spread out onto a couple of pans
    1. Everything should be a single layer; doubling up will lead to a mix of burnt and raw bits
  7. Bake for 15 minutes
  8. Flip the veggies and reverse the pans top to bottom
  9. Bake for another 10-15 minutes

Serve with brown rice!

Variations

Swap in a cup of any of the following:

  • butternut squash
  • zucchini
  • sliced carrots
  • a sweet potato
  • turnip
  • radishes
  • sliced jalapeños
  • cherry tomatoes (cut in half)
  • red onions
  • mushrooms

Pork Chops and Rice

Ingredients:

  • 1 1/2 cups of rice
  • 3 cups of water
  • half a spoonful of minced/chopped garlic
  • half a spoonful of chicken bullion

Place all above ingredients in a rice cooker, and kick it off. It should be done in about 25 minutes

  • 1/2 inch thick Pork chops
  • 1 Tbsp butter for each chop
  • Italian breadcrumbs (about a cup)
  • Parmesan cheese (enough to add some yellow to the bread crumbs)

Directions:

  1. Preheat the oven to 425 degrees.
  2. Heat a large, oven safe skillet on the stove over about low-medium heat.
  3. On a plate, mix the Parmesan and the bread crumbs.
  4. On another, microwave-safe, plate melt the butter
  5. Dip the pork chops in the butter on both sides, and then dredge through the breadcrumbs. Place them on the nice, hot skillet.
  6. Once they are all on the skillet, give them a couple of minutes, and then flip them all over. Cook them for another 3 or 4 minutes.
  7. Place the whole skillet in the oven for 15 minutes (for 1″ chops, 25 minutes).

Serve with the rice, applesauce, and some green veggies. Makes as many chops as you need.