Blog — chicken RSS

After a super busy weekend conducting cooking classes, I am keeping this week light and casual. Hence, a simple Tandoori Style Grille Chicken Breast is perfect for a weeknight. Instructions 1 foot Aluminum foil 2 Chicken Breasts, skinless and boneless, preferably organic1/2 cup plain full fat yogurt, whisked SPICE MIX: 1.5 tablespoons RUPEN’S TANDOORI SPICE MIX OR1 teaspoon minced ginger1 teaspoon minced garlic2 teaspoons curry powder1 teaspoon garam masala powder2 teaspoons paprika powder1/4 teaspoon cayenne powder1 teaspoon dry crushed fenugreek, OPTIONAL1/2 teaspoon salt1 tablespoon oil Garnish1 tablespoon lemon juice1/4 cup chopped cilantro Instructions In a mixing bowl, mix marinade ingredients with chicken, except. You may want to cut chicken in 2 inch cubes or just scour the entire breast 4-5...

This recipe is made with fenugreek leaves (only available at the Indian store), not the dry ones but the fresh fenugreek leaves. The leaves are part of Indian cuisine, they are a bit bitter and I love the bitter taste, somewhat like Arugula, if I may, only we eat the leaves cooked. The traditional recipe calls for 1 cup heavy whipping cream, but I have added no cream to this recipe. It is ideal for a healthy weeknight meal. Ingredients 4 chicken thighs, boneless and skinless, cut in 2 inch cubes2 cups fenugreek leaves, plucked and chopped1 tablespoon ginger garlic paste2 tablespoons oil1 cup red onion, thinly sliced1 cinnamon stick3-4 green cardamom pods, muddled3-4 cloves2 bay leaves, dried2 black cardamom...