Chicken Masala

I was really apprehensive to even attempt this recipe; my husband and I are both pretty adventurous when it comes to trying new foods, but even we had only recently tried Indian food, at an actual Indian restaurant, for the first time. We absolutely loved it, of course, but when I came across this recipe, I didn't feel quite ready to attempt it myself, in my own kitchen. It sounded so good though, that I finally gave in, and with many mental disclaimers, gave it a shot. I adapted this recipe slightly from the Indian Butter Chicken I found on foodie crush, and it turned out FANTASTIC. One word of advice; don't be shy about the spices... I added a little less than what it called for because I was nervous mine would turn out a hot mess, but it was actually ever so slightly blander than we would have preferred. So spice away!!!

Chicken Masala

serves ~4

2 tbsp vegetable oil, divided

2 tbsp butter, divided

1 onion, diced

3 tsp garam masala (a mix of Indian spices that you can whip up yourself pretty quick)

1 tsp ground ginger

1 tsp chili powder

1 6-oz can tomato paste

1 C tomato sauce

1 bay leaf

2 C cream (or 1/2 and 1/2)

1 lb boneless chicken breasts, cut into 1-inch pieces

salt and pepper

1 C frozen peas, defrosted

lim and cilantro leaves for garnish

1. In a large, high-sided skillet, heat 1 tbsp oil over medium heat. Add 1 tbsp butter and onion and cook for 3-4 minutes or until onions are translucent.

2. Add garam masala, ground ginger, and chili powder and cook for 2 more minutes, stirring.

3. Stir in tomato paste, tomato sauce, and bay leaf and cook for 2 more minutes.

4. Add cream, bring to a boil, reduce to simmer, and cook for 5 minutes. {Now take a deep breath! This is the first moment you can really step away from the stove without fear of burning everything to a crisp!}

5. Season chicken with salt and pepper. Add remaining 1 tbsp oil and 1 tbsp butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes, until chicken is lightly browned on all sides.

6.Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.

7. Add peas and cook until peas are warmed through.

8. Serve over white rice and garnish with lime wedges and cilantro leaves.

Next time, I'll add more chili powder or cayenne pepper, because it was hardly spicy at all and we like it hot! Again, don't skimp on the garam masala, even though it seems pungent. I served this with a huge dollop of plain yogurt on the side to cut the spice. Enjoy!!!

(Note: This would probably be DELICIOUS as a vegetarian dish as well; just add whatever veggies you like best instead of chicken. I'm thinking mushrooms, broccoli... the options are endless!)

Dijon Chicken Linguine with Mushrooms

I found this recipe on pinterest (originally from Rock Recipes), and tweaked it more to my liking.  It was tasty and SUPER quick (it took me under an hour to prepare AND cook, which if you knew me would be shocking).  I love mushrooms, but to be honest, the thought of cooking with them is oddly disgusting.  It was worth it though :) My mushrooms went mostly bad between the time I bought them and when I made this, so I ended up using way fewer than what it calls for.  Next time I'll do it right.  I served it with a salad and a glass of wine :)

Dijon Chicken Linguine with Mushrooms

Serves 4

3 tbsp olive oil

4 boneless, skinless chicken breasts

4 cloves garlic, minced

salt and pepper to season

4 oz white wine (I used one of those single-serving Sutter Home Chardonnays that I already had)

2 C heavy whipping cream (I ended up using about 1 1/4 C because I didn't buy enough)

3 tbsp Dijon mustard

1 C mushrooms (smallish ones)

fresh linguine, cooked

1/2 C toasted slivered almonds (I didn't have any and I forgot to buy them so I didn't use them)

1. Heat olive oil in large frying pan over medium-low heat. Add chicken breasts and garlic; season with salt and pepper.

2. Continue frying chicken until it's completely cooked. Remove from pan and hold in warm oven.

3. Add white wine to frying pan and simmer until volume is reduced by half.

4. Add whipping cream and mustard and season with salt and pepper.

5. Simmer until sauce thickens enough to coat a metal spoon. Return chicken to sauce, add mushrooms, and simmer for 2 more minutes.

6. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Next time, I'll try it with the almonds; I'm sure it alters the taste of the dish :) Enjoy with salad and a glass of wine! Also, a nice crusty bread may have been good :)