Butter Chicken

I’m no expert at Indian cuisine. I am, however, a true expert at enjoying it’s colorful flavors. Even the kids request the Indian buffet on special occasions. You either love it or really love it. I don’t know many people who object to Butter Chicken. Be adventurous and go out for some Indian sometime. If you find that you really love it, give my version a try. It’s a bit of a cross between Tikka Masala, Butter Chicken, and available ingredients I have at home. When you need a fix for the intoxicating aromas of Indian fare, this simple recipe more than does the trick.

Marinade:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 4 boneless skinless chicken breasts, cut into bite-size pieces

Other Ingredients:

• 4 tablespoon butter, divided
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• salt and pepper

Combine all the ingredients in the first list in a gallon ziploc bag, and let marinate for at least 2 hours.

In large nonstick pan or dutch over, melt 2 tablespoons butter on medium-high heat, and cook chicken and marinade altogether until chicken is partially cooked through. Add the rest of the butter and saute the garlic with the chicken mixture. Add cumin and paprika and tomato sauce. Cook mixture for 5 minutes. Add heavy cream, and mix thoroughly. Simmer for another 15-20 minutes. Add salt and pepper to taste.

Serve over steamed basmati rice and/or naan (flatbread).

Last Minute Mango-Coconut Meatballs

I’m sure it’s of no surprise to you by now…that I have a penchant for the exotic flavors of the orient in my kitchen. Somewhere between Thailand and India seems to be where I hover. My time, however, does not allow me to travel that far on any given night. Here’s my solution to a 30 minute meal on a budget, not forgoing the sweet Eastern breeze that carries it to the table.

• 1 1/2 lbs lean ground beef
• 1 jar Trader Joe’s Mango Ginger Chutney
• 1 tsp. garam masala curry powder
• 1 egg
• 3 cups panko crumbs, divided
• 1/4 cup coconut milk
• shredded coconut (optional)
• salt and pepper

Preheat oven to 400F. In a large bowl, mix beef, chutney, garam masala, egg, and 1 cup panko crumbs, and coconut milk. Combine really well, add salt and pepper to taste (The chutney is sweet and salty already.) Roll mixture into small 1 to 2 inch balls, and roll in the remaining panko crumbs (which you can combine with some shredded coconut if you prefer.) Place on parchment lined cookie sheet and bake for 30 minutes or so, or until cooked all the way through, and crispy on the outside.

Serve over rice. Sides? Try pairing it with my Asian Style Chilled Asparagus.

Dinner is served. No plane tickets required. Enjoy!