Tuesday, January 24, 2012

Taste of India! Chicken Aloo Tikka Masala...Mmmmmm

This is a dinner that is SURE to please anyone from your picky 3 yr old (mine asked for 3rds!) to company invited for a meal. The recipe may seem long and intimidating but I asure you it is very easy and done in a timely manner.

Chicken Aloo Tikka Masala

Part: 1
Chicken Tikka Recipe

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli/ Cayenne powder (optional)
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger (I used a bit less)
4 Chicken Breasts Cubed
1 Lemon

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Shake off excess marinade and place chicken pieces on skewers and cook in tandoor. In the absence of a Tandoor, preheat the oven to it's highest heat for at least 20 minutes. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
Broil in oven

Part: 2
Chicken Aloo Tikka Masala

Prepare the Chicken Tikka as the above recipe instructions.

Ingredients for the Sauce/Curry
2 medium-sized onions finely chopped
2 large potatoes diced small
6 cloves garlic chopped fine
5 pods cardamom (I did not add)
1 can chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream (can use milk instead)
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
2 TBS butter to finish

- To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion and potato. Cook till soft.
- Now add the cardamom and the garlic. Fry for 2-3 minutes.
- Add the garam masala, brown sugar, tomatoes,  and mix well. Cook till the tomatoes are soft and a thick paste forms.
- Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
- Add the cream and mix well. Turn off the flame.
add butter and stir till melted. adjust seasonings to taste.
- Garnish the dish with chopped coriander leaves and serve hot with Naan bread or Basmati rice.
 Enjoy!! :)


Thursday, January 12, 2012

Fried Buffalo Chicken Chips...for when you want to be naughty in 30 mins or less!!

Heres a 30 minute meal favorite!
This is something you obviously do not want to make regularily if you are counting calories and  for those of you who are you can easily make a reduced calorie version of this by baking the chicken and potatoes and using low cal ingredients...if you MUST!!

Fried Buffalo Chicken Chips

chicken B/S breasts
2 idaho potatoes sliced
olive oil
1/2 cup seasoned flour
1 cup buttermilk
1 egg
2 tsp paprika seperated
salt/pepper to taste
1/2 tsp garlic powder
approx 1/2 cup franks red hot sauce
1 tsp butter
vegtable oil
shredded colby jack cheese
ranch dressing

Slice chicken breast to desired strip size set aside. In medium bowl mix together buttermilk, egg, garlic powder, parika, salt/pepper. Soak chicken strips in mixture and set aside.
In a medium saute pan heat over medium heat approx 3 TB of olive oil till hot and add potato slices with salt/pepper to taste. Cook over med/med high heat until tender and slightly browned.
Meanwhile in a large ziplock bag mix together 1/2 cup flour, 1 tsp paprika, salt/pepper, 1 tsp garlic powder together and add chicken slices slightly drained from marinade. Shake in flour till well coated.
In a large fry pan heat approx 1/2 inch veg oil over med heat until hot. Fry chicken slices until cooked through.

When Potatoes are done drain briefly on paper towel to remove excess oil. Same with chicken.
In a small bowl melt butter in microwave and mix into desired amount of Franks Red Hot sauce. Toss chicken into sauce to coat. On plate layer Potato slices, chicken slices, and shredded cheese. Top with Ranch dressing drizzled on top.


Blessings and Joy in HIS Name!

Thursday, January 5, 2012


Through the years this has become one of my go to comfort meals for cold weather. It is a no fuss dinner that gives great left overs!


1 lb. ground beef
1 sm. onion, chopped or 1/2 tsp Onion Powder
1 sm. Bell pepper, diced fine (optional)
1/2 tsp garlic powder
1/2 tsp. salt
1/2 tsp. pepper
8 Saltine crackers
1-2 eggs (I used only one)
1/4 c. ketchup( can use tomato sauce)
1 can cream of mushroom soup
1 can can water
2 TB oil
1/2 c. uncooked rice

Crush crackers, add eggs. Add salt and pepper, Garlic powder, Bell pepper and onions.
Add ground beef and rice, mix well.  Put oil in pan, brown meatballs slightly and pour off grease.
In Small bowl mix together ketchup, water and mushroom soup then pour over meat in skillet.
Simmer for approx 1 hr until meatballs are cooked through and until sauce is gravy.
Enjoy and stay warm!!


Sunday, January 1, 2012


Black Eyed Peas are said to bring good luck to ones New Year but since I don't believe in luck but the Lord's Grace and Blessings I share this recipe with you simply because it's yummy! 


  • olive oil
  • 1 large yellow onion, diced
  • 5-6 cloves of garlic, smashed
  • 2 bay leaves
  • 1 ham hock or 1.5 lbs smoked turkey neck
  • about 48 ounces of fresh black-eyed peas
  • salt and pepper to taste
* If you use dried beans, you'll need to cook them longer, according to package directions
In a large Dutch oven, saute the onion, garlic, and bay leaves in olive oil over medium heat until onions are soft and translucent. Add the ham hock or smoked turkey and the peas and enough cold water until the peas are just covered. Bring to a boil, skim off any foamy impurities, then reduce heat to simmer for about 15 minutes, until beans are tender.  Let sit, covered, for at least an hour so that ham flavors and pea flavors have time to meld. Drain  some of the water if desired, remove bay leaves and ham hock/turkey, shred any ham or smoked turkey off the bone and add it to the pot). Salt and pepper to taste.

Have a Blessed and Happy New Year!