EASY CHICKEN TIKKA MASALA

EASY CHICKEN TIKKA MASALA

SS- tasty! changes included adding coriander, using white onion instead of sweet (didn't have any) and breasts instead of thighs. 

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

INGREDIENTS:

• 1 cup basmati rice
• 1 1/2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

Sun Dried Tomato Parmesan Chicken

5.0 from 24 reviews

This is a bit labor-intesive, but sooooo delicious!

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN (NO CREAM)

 

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A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL!

Author: Karina - Cafe Delites

Serves: 4

INGREDIENTS

For The Chicken:

• 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
• 2 tablespoons Tapioca flour (or all purpose or plain flour/s)
• 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 2 tablespoons reserved sun dried tomato oil (or olive oil)
• 2 tablespoons minced garlic
• 200g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
• 1 cup sliced mushrooms (250 g | 8 oz)
• 1½ cups milk (reduced fat or full fat milk) OR evaporated milk*
• 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
• ⅓ cup fresh grated Parmesan cheese (do not include for dairy free option)
• 2 teaspoons Italian herbs (optional for added flavour)
• 2 tablespoons fresh shredded basil, to serve

INSTRUCTIONS

1. In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
2. Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
4. Reduce heat to low-medium heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
5. Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.

BBQ Flavored Roasted Turkey

Why limit yourself to turkey only on Thanksgiving? My secret? I go to Fred Meyer a day or two after Thanksgiving and/or Christmas and buy a few discounted turkeys and throw them in the big freezer for turkey dinners anytime of year!

Oven-Barbecued Turkey

INGREDIENTS

• One whole turkey, thawed if frozen
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 cup catsup ( Ketchup)
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons instant minced onion
• 2 teaspoons dry mustard

DIRECTIONS

1. Rub turkey inside and out with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Leave cavity open. Bake in roasting pan in preheated 325 oven, basting occasionally with cavity drippings, 2-1/2 hours.
2. Meanwhile mix well remaining ingredients including 1/2 teaspoons salt and 1/4 teaspoons pepper. Increase all proportions if it's a larger turkey, like 14 lbs or more. Baste turkey with sauce mixture and continue roasting and basting 1- 1 1/2 hours longer  or until thermometer inserted in thickest part of thigh (away from bone) registers 165. You can also keep basting with cavity drippings.
3. Remove turkey to platter and let stand 10-20 minutes before carving. Strain pan drippings; remove and discard fat. Add defatted drippings to leftover sauce, heat through and serve with turkey.

Pistachio Chicken

Delicious and easy! I used 6 boneless thighs for this instead of 4 breasts. 

Ingredients

Pistachios
Bread crumbs
Boneless chicken pieces
honey mustard (I combined honey with grey poupon)

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour some of the pistachios onto a plate with some bread crumbs. Do this for the chicken pieces one piece at a time.
3. Pat any excess moisture off of the chicken breasts using paper towels. Put the chicken pieces in a bowl and pour honey mustard on, rubbing it all over so it goes on even. One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard any extra crust as it will have salmonella potential.
4. Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear (about 25 to 35 minutes, depending on the thickness of the chicken pieces).
   
   
   
   

Schatzie's Chicken Enchiladas

This is probably the oldest recipe in my repertoire, and I made this quite a lot in college for my friends. Creamy and delicious!

1 cup chopped onion 
1/2 cup chopped red pepper 1 jalapeno, seeded and chopped
2 Tablespoons butter or margarine 
2 cups chopped cooked chicken or turkey 
3 Tablespoons butter or margarine 
1/4 cup all-purpose flour 
1 teaspoon ground coriander 
3/4teaspoon salt 
2 1/2 cups chicken broth 
1 cup dairy sour cream 
1 1/2 cups shredded Monterey Jack cheese (6 ounces) 
12 6-inch tortillas 

OVEN 350 F 

In a large saucepan cook onion and peppers in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. 

For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350^F oven about 25 minutes or till bubble. Serves 6. 

Cranberry Turkey Breast (Slow Cooker)

• 1 (16 ounce) can cranberry sauce
• 1/2 cup orange juice
  
  3 lb turkey breast
  
  1 (1 ounce) package dry onion soup mix

Directions

Print 

• Prep
  10 m
• Cook
  7 h
• Ready In
  7 h 10 m

1. Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
3. Easy and delicious!

Shanghai Market Chicken

Delicious! And almost as simple as coke chicken. Just more ingredients for this flavorful and yet not at all hot dish.

Ingredients

• 8-12
  chicken parts (about 2 1/2 pounds total)
• 2
  tablespoons Chinese five-spice powder
• 1
  tablespoon vegetable oil
• 1/4
  cup dry white wine or chicken broth
• 1/3
  cup thinly sliced, peeled fresh ginger (or pickled)
• 1/4
  cup reduced-sodium soy sauce
• 2
  tablespoons hoisin sauce
• 2
  tablespoons frozen orange juice concentrate
• 2
  tablespoons honey
• 1
  clove garlic, thinly sliced

Directions

1. Remove any skins. Place chicken pieces in a large bowl. Sprinkle with five-spice powder; toss to coat.
2. In a 12-inch skillet heat oil over medium-high heat. Add chicken; cook about 10 minutes or until brown on both sides. Drain off fat.
3. For sauce, in a small bowl combine wine, ginger, soy sauce, hoisin sauce, orange juice concentrate, honey, and garlic. Pour sauce over chicken.
4. Bring to simmering. Cook, covered, for 5 minutes, stirring once. Cook, uncovered, about 15 minutes more or until sauce is slightly thickened, stirring occasionally.
5. Garnish with sesame seeds and scallions.
   

*Add big chunks of red pepper (or other veggies) after adding sauce. I think onion, broccoli, and/or snow peas would also work great. Just let them cook outside of or in the sauce.