Sunday, October 3, 2010

So, it occurred the other day, a few weeks back I had mentioned I was having an Indian feast.

A plateful of mouthwatering goodness.

Selfish me, I didn't even share with you.  No photos, no recipes, no nothing.

So here it is folks.  Because, believe me, it's worth sharing.

When you've got a craving for something a little exotic and luxurious, this won't disappoint.

Trust me!

Here is the photo and you can decide for yourself.

Believe me it tastes as good as it looks!

So get the beer chillin, the spices spicing....and get in your kitchen, because here it comes!

Oh, by the way....get in the kitchen the day before,  because the chicken needs to get happy in the lime juice and spice mixture overnight.

Butter Chicken

4 Boneless, skinless chicken breasts
5 cloves of garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cardamom
1 whole lime, juiced
1 whole onion, diced
1/4 cups butter
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 pint (2 cups) whipping cream
1 bunch of chopped cilantro

Combine the first 9 ingredients and marinate overnight.

Saute the onions in the butter until soft.

Add marinated chicken and cook for 10 minutes

Add tomato sauce and diced tomatoes.  Cover and cook for 30 minutes

Add whipping cream.

Add cilantro

It's heaven on a plate!

This is another fantastic recipe by The Pioneer Woman.  What would I do without her?

Next up,

Turmeric Potatoes

2 lbs of new potatoes, sliced 1/4 inch or thinner
1/4 cup canola oil
1 1/2 cups chopped onions
1 tsp turmeric
1 Tbsp salt (I don't use that much, half it,  and add more to taste at the end)
1/2 tsp cayenne pepper
1/4 water
5 oz baby spinach (I love spinach, but don't always have it on hand, so I have always cooked this without the spinach)

Heat oil and saute onions until golden brown.  Add turmeric, salt and cayenne, stir well and cook for 1 minute.

Add potatoes and water and bring to a boil.

Gently stir.

Reduce heat to low and cover and cook until potatoes are cooked.

If the potatoes are sticking, add 1/4 cup more water.

If you are using spinach, add and stir for 1 minute, before turning off the heat.

Serve from the frying pan.

I found this recipe in one of my favorite cookbooks,  Vij's Indian Cuisine.  

For any of you Vancourites, or anyone visiting Vancouver, you HAVE to,  TRY to,  go to Vij's restaurant located at 1480 West 11th Avenue, Vancouver.

I say try, because it is always busy.

There is always a line up.   A sign that it really is the best food in town!

Well worth the wait, I tell you, well worth it!!!

The wonderful Vikram Vij, owner and chef, will be there to greet you.   Treating everyone like royality.

For those of us that don't live anywhere near, there's the cookbook!

A great cookbook!

It's easy to follow and the results are tasty!

From the same book,

Cucumber Raita

2 cups plain yogurt, stirred
1 medium cucumber, grated
1 tsp salt
1 tsp garam masala
1/4 tsp black pepper
1/4 cup milk (optional)

Mix all ingredients in a bowl.  Thin the mixture with milk if you prefer

Serve with warm, toasty Naan bread.

If you are looking to pair your dinner with a great beer, try an India pale ale, a pilsner or a Scottish ale.


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