Chicken Tikka Masala

Chicken Tikka Masala is one of the most popular Indian dishes served in restaurants worldwide. It’s so full of flavor and tasty. This dish is one of my favorite Indian dishes. Actually, I talk and boast about my chicken tikka masala so much that, one day, my Indian friend asked me to make it for her. I did one better… I invited her whole family for an Indian feast. This was one of the many dishes I made for them. From the very first bite they took, they were beyond impressed. They couldn’t believe how authentic and amazing it tasted, being that I am not Indian. The flavors were just right and it was perfectly cooked. To me, that felt like I just received a Michellin star!

IMG_1839

Ingredients:

  • Marinade
  • 1 Cup yogurt
  • 1 tblspns lemon juice
  • 2 tspns cumin
  • 1 tspn ginger
  • 1 tspns cinnamon
  • 2 tspns black pepper
  • 2 tspns salt
  • 3 boneless skinless chicken breast
  • Sauce
  • 1 stick butter
  • pinch paprika
  • 3 cans 8 oz. tomato sauce
  • 1 Cup heavy whipping cream
  • 4 tblspns garam masala
  • 2 tblspns tandoori masala
  • 3 garlic cloves
  • 2 tspn cumin
  • 1 tspn cinnamon powder
  • 1/2 tspn cardamon powder

IMG_1836
Directions:

  1. In a large bowl, mix together all marinade ingredients.
  2. Cut chicken into 1 inch cubes and then add chicken to marinade mixture, cover, and refrigerate for 2 hours to overnight. I prefer it that it stays marinaded longer so I let it marinade overnight.
  3. Preheat a grill.
  4. Lightly oil the grill grate. Thread chicken on skewers, and discard marinade. Grill until juices run clear and chicken is cooked through.
  5. In the meantime, melt butter in a large heavy skillet over medium heat.
  6. Saute garlic for at least 1 minute.
  7. Add cumin, paprika, 1 tspn salt, Garam masala, tandoori masala, cinnamon powder, cardamon powder. Toast spices for a minute, stirring continuously.
  8. Stir in tomato sauce and simmer on low heat until sauce thickens. Approx 20 minutes.
  9. Add heavy whipping cream and stir well.
  10. Add grilled chicken into the sauce and simmer for 5 – 10 minutes.

*Serve with Aromatic Basmati Rice (recipe coming soon), toasted almond slivers, and chopped cilantro.

Follow on Bloglovin

Follow my blog with Bloglovin

myTaste.com

Tasty Query - recipes search engine

 

Amazing Creamed Corn

Unfortunately, I haven’t been posting as much as I would like to. But from now on, I will be. I have a few amazing recipes lined up for you. This first one you wouldn’t want to miss. As I’ve told you before, steak is one of my favorite meals. But what makes a steak dinner even better are the side dishes that accompany the steaks. One of my favorites is Creamed Corn. It’s unbelievably rich, creamy, and perfectly sweet to complement the main dish. To tell you the truth, every time I make this dish with my steak, I end up eating more of it than the actual steak itself. I go for seconds and thirds even after my steak is done. So here’s the recipe to the creamiest, most amazing creamed corn you will ever have – and it’s so easy to make.

Screen Shot 2016-06-17 at 12.02.35 PM

Ingredients:

  • 3 cups frozen corn, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 teaspoons pepper
  • 2 tablespoons butter
  • 1/2 cup half & half
  • 2 tablespoons flour
  • 1/4 cup Parmesan Cheese

Directions:

  1. Heat first 6 ingredients together in a large pot.
  2. In a separate small bowl, wisk separately the 1/2 cup half & half and 2 TBS of flour (this is what will help thicken the cream).
  3. Stir into corn mixture and cook over medium heat (stir often so the cream doesn’t burn) until mixture is thickened and corn cooked through.
  4. Remove from heat and stir in 1/4 cup Parmesan cheese.

Follow on Bloglovin

myTaste.com

Tasty Query - recipes search engine

Fettuccine with Tomato Sauce

Pasta is one of the most convenient dishes to make. It’s fast and simple. Thats why it’s perfect for weeknight meals. This particular one is not only fast and simple. It’s also vegan, as long as you choose the correct pasta!

7bba4ae07d6011e2982f22000a9f3c23_7

Ingredients:

  • Fettuccine Pasta
  • Olive Oil
  • 2 cloves of Garlic, finely minced
  • Cherry Tomatoes, halved
  • 2 (8oz.) cans of Tomato Sauce
  • Salt
  • Fresh Ground Black Pepper
  • Fresh or Dry Basil

Directions:

  1. Boil water and cook pasta as directed on package. Drain and save 1/2 cup of pasta water.
  2. In the meantime, heat pan and add olive oil.
  3. Add garlic and stir well till slightly toasted but not browned or burnt.
  4. Add cherry tomatoes and stir well for a minute.
  5. Add tomato sauce, salt, and fresh ground black pepper. If using dry basil, add now.
  6. Cover pot and let cook on low for 10 to 15 minutes.
  7. Uncover, add pasta water till sauce is desired consistency.
  8. Add fresh basil.
  9. Add drained pasta to sauce and mix well.
  10. Put prepared pasta into serving plate, drizzle with olive oil and top with fresh cherry tomatoes and basil. Enjoy!

Follow on Bloglovin

myTaste.com

Tasty Query - recipes search engine