With this being the birth of one, we thought it would only be right to pay tribute to babies and the desire to have them. This gives us a chance to look at the love that—whether we admit it or not—is inside each one of us as humans. It is this love that gives us our desire to do for others and leads us out to the kitchen time and again.
The Olney Family
Tandoori Chicken
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Delicious Indian food for the whole family—richly flavorful without being hot and spicy. A great recipe for boneless/skinless chicken, and the sauce for the rice is awesome. If you’ve never cooked Indian rice, give it a try—it’s great.
6 boneless, skinless chicken breasts
1 Cup plain yogurt
1/4 Cup lemon juice
2 TB tandoori seasoning
Mix yogurt, lemon juice, and Tandoori seasoning. Spread over chicken breasts and refrigerate overnight. Cook chicken, brushing with marinade, on a hot griddle or under the broiler, about 5 minutes per side depending on the thickness of the breasts. You don’t want to fully cook the chicken since it will finish cooking in the sauce. You just want a nice, brown crust. Let the chicken cool slightly and cut into 1-2 inch chunks.
Spicy Red Sauce:
1 29 oz. can of tomato puree
2 tsp. powdered ginger
1/2 tsp. aleppo pepper
1 TB Hungarian sweet paprika
11/2 tsp. ground cumin
11/2 sticks of butter
11/2 Cups whole milk
2 tsp. flake salt or coarse salt
2 tsp. garam masala
2 Cups basmati rice, cooked
Mix the tomato puree, ginger, aleppo pepper, paprika and cumin together in a roomy bowl. Melt the butter over
medium heat in a large, non stick pan. Add the chicken and cook for 3 minutes, turning the chicken often. Remove
the chicken pieces. Add the tomato mixture to the pan and cook on low heat until the mixture begins to thicken.
Add the whole milk, salt, garam masala, and the chicken. Stir to cover the chicken with the sauce. Allow to simmer,
uncovered, for 30 minutes. Serve over basmati rice.
Prep. time: 5 minutes. Cooking time: 45 minutes. Serves: 8-10.