Chicken Tikka Masala

Who loves Indian food? I do! Okay, so maybe I'm a little biased because Im Indian, but whatever. This is a very popular recipe that most people know and it is also one of my favorite dishes. It's full of flavor and very simple to make. 

Song: Jai Ho by A.R. Rahman (not the one with English words)

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts
1 cup plain yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chili, ribs and seeds removed, flesh minced (see note)
1 tablespoon tomato paste
1 tablespoon garam masala (see note)
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Directions:
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.


FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro or sprinkle on top, adjust seasoning with salt, and serve.

Did You Know?

On this day in 1307, William Tell shot an apple off of his son's head.

Gluten -Free Peach Coffee Cake

Hey everybody! Today's recipe is in honor of one of my best friends who unfortunately has Celiac Disease and cannot eat anything with gluten in it. So I decided to post this recipe for everyone else out there who also cannot not consume anything with gluten in it. Just to make it clear, if something doesn't have gluten in it, it absolutely does not mean it will not taste good. Sometimes I find gluten-free foods to be even tastier than regular food. So enjoy! (This is also a great recipe for Thanksgiving)

Song: Born This Way by Lady Gaga

Ingredients:
1 cup brown rice flour or sorghum flour
1 cup organic light brown sugar
3/4 cup almond meal
1/2 cup tapioca or potato starch (not potato flour!)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil
2 teaspoons bourbon vanilla extract
1 teaspoon almond extract
5-6 tablespoons soy milk (or non-dairy milk), as needed
1 1/2 cups sliced fresh peaches (about 12 oz.)

For the streusel topping:
1/3 cup organic light brown sugar
3 tablespoons brown rice flour
3 tablespoons organic coconut oil
2 tablespoons chopped pecans (may omit)
1 teaspoon ground cinnamon

Directions:
 Preheat the oven to 350 degrees F. Line the bottom of a deep 9-inch cake pan with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: brown rice flour, light brown sugar, almond meal, tapioca starch, baking powder, xanthan gum, cinnamon, and nutmeg.

Add in the beaten eggs, coconut oil, vanilla extract, almond extract, and 2 tablespoons soy milk. Beat to combine.

The batter at this point will be stiff and sticky. Add more soy milk a tablespoon at a time, beating after each addition, until the cake batter becomes loose and smooth. Humidity affects flours, so you may need more or less tablespoons liquid, depending upon your locale.

Scoop two thirds of the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.

Press half the peach slices into the batter.

Top with the remaining cake batter and smooth evenly- this layer will be thin.

Press the remaining peach slices into the top of the cake.

Make the streusel topping, combining the brown sugar, brown rice flour, coconut oil, chopped pecans (if using), and cinnamon. Mix until sandy.

Spread the streusel topping on the cake.

Bake in the center of a preheated oven for 40 to 45 minutes, until the cake is set and a wooden pick inserted into the center emerges clean.

Keep an eye on the cake as it bakes. If the topping begins to brown too much (around the 25 to 30 minute mark) place a piece of foil loosely over the top of the cake to prevent it from browning too much.
Cool the coffee cake on a wire rack.
 

Did You Know?

On this day in 1630, Johannes Kepler passed away. He was a German astronomer and creator of "Kepler's Laws."

Herb Roasted Garlic & Lime Shrimp

Happy Friday everybody! Guess who has two thumbs and is excited for the weekend? This girl! Haha. Anyway so to get you pumped for two days of total relaxation (hopefully) here is a super delicious recipe that will make your mouths water. Hope you like it!

Song: Friday by Rebecca Black (this song may be replaced by another)


Ingredients:

• 2 tablespoons butter (of replace with olive oil for a healthier version)

• 1 clove garlic, chopped

• 24 fresh large shrimp, peeled (about 1 pound)

• 1 lime 

Sesoning Blend:

• 3/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

• 1/8 teaspoon dried thyme

• 1/8 teaspoon onion powder

Directions:
1.) Preheat a large skillet over medium heat. Make the seasoning blend by combining all the spices in a small bowl.
2.) Add butter to the pan. When the butter is melted, stir in the pressed garlic. Immediately, add the shrimp to the pan.
3.) Cut the lime in half and squeeze each half into the pan over the shrimp. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
4.) Saute the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp.
5.) Serve

Did You Know?

On this day in 1851, Moby Dick by Herman Melville was published. Who's read the novel?

Smoky Corn Chowder

Now, I know what your thinking. "Anjali, two food posts in one day?!" Yes, I am uploading two food posts in one day which is unusual, but this recipe is so amazing I just had to share it! This another hot recipe that will heat you up on days like this. I hope you all like it! Please leave any feedback about the recipe in the comments below. I would love to hear your thoughts.

Song: Hot Mess by Cobra Starship ;)

Ingredients:

~1/2 teaspoon smoked paprika
~4-5 slices bacon, chopped
~1/2 cup diced onion or leeks
~2 cloves garlic, finely minced
~1/4 teaspoon crushed red pepper flakes
~2 (10-ounce) packages frozen corn
~3 cups low-sodium chicken or vegetable broth
~1 cup milk
~1/2 teaspoon salt
~1/2 teaspoon pepper
~4 green onions, white parts cut off and discarded and green parts thinly sliced

Directions:

1. In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
2. Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
3. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
4. Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
5. Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
6. Serve warm topped with green onions and bacon.