Chicken Saag Recipe

Ingredients:

3 pounds chicken pieces, skinned
5 cloves garlic, minced (about 3-4 Tbs)
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped (about 4 Cups)
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods (1/3 tsp)
2 cloves (1/4 tsp)
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

Directions: 

• Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
• Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
• Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
• Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
• Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

 FYI - It doesn't look like its edible, but it tastes awesome. Enjoy. 

-GBob

Garlic Naan

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

DIRECTIONS:
1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, garlic and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.During the second rising, preheat grill to high heat.
4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

So yummy when you make with the Chicken Tikki Masala!   Enjoy!  Kim

Chicken Tikki Masala

INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2-1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
 1 tablespoon butter
1 clove garlic, minced
1/2-1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1.In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.Preheat a grill for high heat.
3.Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.  Serve with rice and garlic naan.

We all loves us some indian food!   This is the recipe that I use and I love it.   If any of you have a better one, feel free to post so we have options!   I will post the garlic naan recipe I have as well!   Kim