Sunday, December 14, 2014

Chicken Makhani (Indian Butter Chicken)

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken
breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala


Preheat oven to 375 degrees F (190 degrees C).

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala.

Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.

If using RAW CHICKEN:  While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.  Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

* Cook's Note:  I had some fully-cooked chicken breasts pieces in the freezer, so using these  significantly cut back on the cooking time. If you choose this route,  skip to next steps below!

If using already cooked CHICKEN: Add cooked chicken to the carmelized onions.  Add a couple of teaspoons of oil and tandoori masala seasoning.  Cook for 2 minutes.

Add chicken to tomato-cream sauce and heat through.  Serve with rice.

Sunday, October 12, 2014

Taste of the Islands: Jamaican Jerk Pork

Just wanted to have a little taste of the Islands one weekend!  :-)
Serving suggestion:  Caribbean-style Rice & Beans - Recipe: CLICK HERE!


2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 habanero or jalapeno peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray

A small pork tenderloin is pretty reasonably priced.

I don't usually have fresh ginger root on hand, but I keep
ginger paste in the fridge as an alternative (Asian market).

If you don't have fresh peppers, it's ok to use the jar variety in a pinch. 

Place first 15 ingredients in a blender or food processor, and process until smooth.
Put ingredients in the blender
After blending, you get this creamy, heavenly-scented marinade!
 (OPTIONAL:  Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.)   Personally, I just left my loin WHOLE.
Whenever I marinade meat, I poke a few holes in it
with a toothpick so some of the flavor can get inside!
 Combine pork and marinade mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours.

Seal and refrigerate! 

Prepare grill by preheating to 300-350° and brushing a little oil on the grates or use cooking spray.

After marinating for your chosen allotted time, remove pork from dish or bag; discard remaining marinade.

Grill 8 minutes on each side or until meat thermometer registers 150-160°.

Turn meat 90 degrees about every 8 minutes. 

Cook until internal temperature is 150-160 degrees. 

 Remove from grill, cover and let rest at least 3 - 5 minutes before cutting.
Cover and let rest 3- 5 minutes before cutting.

Taste of the Islands: Caribbean-Style Rice & Beans

I made this together with Jamaican Jerk Pork - Recipe:   Click Here!


2/3 cup water
2/3 cup uncooked instant rice

1 teaspoon vegetable oil
Cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
3 garlic cloves, minced
1 cup coarsely chopped tomato
1/8 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese (optional)

Found these in the frozen foods section...cut prep time and
added lots of color to the dish!

Prep:  Cut up all veggies
Prep All done:  Veggies/Garlic, Tomatoes, Spices

Rice Preparation:  

Bring water to a boil in a saucepan, and stir in instant rice. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed; set aside.

 Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, celery, bell pepper, and garlic.

Sauté 5 minutes or until tender.

Add chopped tomato, salt, crushed red pepper, and cumin, and sauté 2 minutes. Stir in cooked rice, cilantro, and black beans, and cook for 1 minute or until thoroughly heated.

Divide the bean mixture evenly among 4 plates, and sprinkle with cheese, if desired.
If you want a fancier presentation, pack the rice in a small measuring cup
or other container, before turning out on the plate.