Chicken Tikka Misala

If anyone besides myself actually looks at this blog and happens to like Indian food, please try this dish!!! It is so delicious. I found the recipe on Favorite Family Recipes, and like they said on their blog, this REALLY is restaurant worthy!! Supposedly it tastes just like the Bombay House's Chicken Tikka Misala.

Marinade:

1 cup plain yogurt (I used Greek)

1 Tblsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper (I used 1/8 tsp. but I'm kind of a sissy when it comes to spicy)

1 tsp. freshly ground pepper

1 Tblsp. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-size pieces (I used about 1.25 lbs.)

4 long skewers

Sauce:

1 Tblsp. butter

1 clove garlic, minced

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt (next time I will only add 1/4 tsp.)

1 (8 oz.) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt (I would not use this much salt next time...maybe 1/4 tsp.). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice (I used basmati rice).

Baked Salmon

Salmon Fillet

Butter

Lemon Pepper Seasoning

Salt and Pepper

Dill

Fresh lemon

If salmon still has skin on it you may cut it off before cooking if you prefer. Place salmon fillet on jelly roll pan lined with aluminum foil. Squeeze a small amount of lemon juice over the fillet. Cut the butter into small chunks and place on fillet. Sprinkle lightly with lemon pepper, salt, pepper, and dill. Bake in 400 degree oven for 20-25 minutes, less if it is a really thin fillet.

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2 lbs.

2 tsp. vegetable oil

Rub:

2 tsp. granulated garlic

2 tsp. chili powder

1/2 tsp. onion powder

1/2 tsp. coriander

1 tsp. salt

1 tsp. cumin

1/2 tsp. chipotle chili powder

Glaze:

1/2 cup honey

1 Tblsp. cider vinegar

Combine the rub spices in a bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands to get them coated well. Grill for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tblsp. honey glaze for later. Take the rest and brush on both sides of chicken in the final moments of grilling. This will make a mess because it will drip, but it is worth it! Leave the grill on for a few minutes after to burn off any excess glaze. (You can also do this on an indoor grill if you prefer)

Once chicken is finished cooking, drizzle the 2 Tblsp. of reserved glaze over top.

Serve over rice or on a salad...delicious!

BBQ Grilled Pizza/Pizza Dough

Preheat grill to medium-high heat with the lid shut. While the grill is heating, make your dough (recipe below) and get all of your toppings ready. You need to have everything ready to go when you start cooking the dough, because it goes fast once you start. It's easiest if you put all of your toppings on a platter next to the grill. Roll out your dough with a rolling pin and brush (or spray) one side of it with olive oil. Place that side down on the grill and shut the lid immediately. It will probably take 5 minutes or less to cook that side, but make sure to leave the lid shut for most of that time, so the grill will cook the dough all the way through. If the dough is cooking too fast and hot, move the pizza off the direct heat. You want nice brown grill marks, without burning it.

Before you flip it, brush (or spray) a little olive oil on the other side. As soon as you flip it, quickly add the toppings and shut the lid. The bottom side will cook really fast, so if the toppings are not warmed/melted, but the crust is cooked, move it to the top rack away from direct heat, and close the lid until done.

You don't need as many toppings when grilling as normal pizza because the grill gives it such a great flavor, you don't want to overpower it with toppings.

Pizza Dough

5 1/4 cups unbleached flour
1/4 cup sugar
1 1/2 tsp. salt
1 Tblsp. + 1 1/2 tsp. SAF instant yeast
1 Tblsp. + 1 1/2 tsp. liquid lecithin
2 cups hot tap water

Mix in electric mixer for 1 minute. Check for dough consistency. Add water if needed. Knead for 5 more minutes in mixer. Do NOT add more flour. Cut into desired amount of pieces for how many pizzas you want to make. Roll into desired shape. Cook. This recipe will make two medium sized pizza or several personal pizzas.