2 1/2 lbs. firm green tomatoes (about 7 cups), cored and chopped
1 1/4 c. brown sugar
1 c. chopped red onion
1 c. golden raisins
1 c. cider vinegar
2 T. chopped candied ginger
1 T. mustard seed
1 t. chili pepper flakes
1 t. fennel seeds
1 t. sald
1/2 t. ground all spice
1/8 t. ground cloves
1 cinnamon stick
pinch of ground nutmeg
Add all ingredients together to a thick-bottomed pot. Boil then simmer. Cover and cook for 45 minutes, adjust seasonings if needed.
For canning: process in boiling water bath 15 minutes.
Chicken Tikka Masala (Butter Chicken) *from Penzeys Spices)
- 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
- 1 TB. plain yogurt
- 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
- 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
- 1 TB. GARAM MASALA or SWEET CURRY POWDER
- 1 TB. TANDOORI SEASONING
- 11/2 tsp. GROUND CUMIN
- 2 TB. lemon juice (juice of 1/2 lemon)
- 1 TB. vegetable oil
- 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
- 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 4 TB. cream (half & half or whole milk work too)
- 1/4 Cup water
- 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
- 2 TB. butter
- 1/4-1/2 tsp. salt (to taste)
In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.
Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.
Prep. time: 15 minutes plus marinating time
Cooking time: 15 minutes
Serves: 2-4
Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.
Prep. time: 15 minutes plus marinating time
Cooking time: 15 minutes
Serves: 2-4
No comments:
Post a Comment