Tag Archives: paprika

Chicken Tikka Masala

This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:

  • Chicken breasts, 3, cut into skewer-worthy chunks
  • Yogurt, 1 cup
  • Lemon juice, 1 tablespoon
  • Cumin, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Cayenne pepper, 2 teaspoons
  • Black pepper, 2 teaspoons
  • Ginger, 1 tablespoon, fresh minced
  • Salt, 1 teaspoon
  • Butter, 1 tablespoon
  • Garlic, 1 clove, minced
  • Jalapeno pepper, 2, sliced
  • Cumin, 2 more teaspoons
  • Paprika, 2 teaspoons
  • Salt, 1 teaspoon or to taste
  • Cilantro, 1/4 cup chopped
  • Heavy cream, 1 cup
  • Tomato sauce, 2 cans
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The ingredients.

Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.

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The marinade, part 1.

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The marinade, part 2.

Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).

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Chicken, skewed.

Then, you know, place them on the grill! Turn as needed, until done.

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Chicken, grilled.

This is what that looks like, by the way:

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Chicken, grilled, part 2.

The next stage begins with heat: frying the jalapeno slices and garlic in the butter.

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The wok stage.

Then add in the rest of the cumin and salt, as well as the paprika.

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Wokking some spices.

Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.

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The sauce is the best part.

Add in the grilled chicken, and simmer for another 10 minutes or so.

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Homemade tikka masala.

And that’s it! Try it over rice, with the cilantro. It’s so, so good!

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I wish I had some now.

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Chicken Moambe

Versions of this dish are prevalent in central Africa; it’s considered the national dish of the Congo. The first time I made it, I more or less followed this recipe; the feedback I got was that I should add more tomatoes. Accordingly, the ingredients were as follows:

  • Chicken breasts (two)
  • Lemon juice (6 tbsp)
  • Paprika (1 tsp)
  • Salt (2 tsp)
  • Cayenne Pepper (2 tsp)
  • Coconut oil (2 tbsp)
  • Onion (2 large, chopped)
  • Garlic (6 cloves, minced)
  • Ginger (1-inch piece, minced)
  • Diced Tomatoes (4 14-oz cans)
  • Peanut butter (1 cup)
  • Collard greens (1/2 bunch, shredded)

The original recipe calls for palm oil instead of coconut, so if you can find it (unlike me) you may want to use that instead.

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The ingredients.

First, combine the salt, paprika, cayenne pepper, and lemon juice, and marinate the chicken for 30 minutes.

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The spices.

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The marinade.

It’s not really enough marinade to immerse the chicken, so I just made sure the breasts were coated, and let them set. I also cut the breasts in half, making each one half as thick as it was before. But you do you. You may also want to shred the collard greens, and remove the thick stems.

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Collard green pieces.

Next, melt the oil and start frying the onions – cook until browned, and then add the garlic and cook for another minute before adding the chicken and browning it as well (it’s a big browning party!)

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Adding the oil

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Adding the onions

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Browning the onions

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Browning the chicken.

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Browning the chicken.

Once the chicken is browned a bit, add the tomatoes, the peanut butter, and the collard greens. Then cover and simmer for an hour.

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Adding the tomatoes.

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Adding the collard greens.

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Adding the peanut butter.

…And voila! I think the mixture of tomatoes and peanut butter is very tasty. Enjoy!

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Yum.

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