Butter Chicken & Cucumber Tomato Salad
Butter Chicken
Marinade:
28 oz boneless and skinless chicken thighs, cubed*
1/2 cup Activia plain yogurt*
2 1/2 tbsp minced garlic
1 tbsp minced ginger (or finely grated)
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp red chili powder
1 tsp of salt
Sauce:
2 tbsp Emma olive oil
2 tbsp ghee (or 1 tbsp butter + 1 tbsp oil)
1 1/2 large onion, sliced or chopped
1 1/2 tbsp garlic, minced
1 tbsp ginger, minced or finely grated
1 1/2 tsp ground cumin
1 1/2 tsp garam masala
1 tsp ground coriander
½ can (400 ml) Unico crushed tomatoes*
1 tsp red chili powder
1 1/4 tsp salt (or to taste)
1 cup of Tropical Isle coconut milk*
1 tbsp sugar
1/2 tsp kasoori methi (or dried fenugreek leaves)
Instructions
In a bowl, combine chicken with all the ingredients for the chicken marinade; let marinate for an hour or overnight.
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 mins.) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for 1 minute until fragrant, stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown, red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender or use emulsion blender and blend directly in pan.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, rice and Naan Bread.
*In flyer March 7-13, 2021
Recipe & Photo credit: Café Delites
Cucumber Tomato Salad
Ingredients
4 cups English cucumbers*
3 Beef Steak Tomatoes *
1/2 red onion, thinly sliced
1/4 cup chopped fresh dill
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp kosher salt
1/2 tsp coarse ground black pepper
Instructions
Cut cucumber lengthwise and slice into half moon shapes, cube tomatoes removing most juice and seeds. Add all the vegetables to a large bowl. Whisk together the dill, olive oil, vinegar, salt, and pepper and pour it over the vegetables tossing them carefully together.
Optional Ingredients to add:
Cheese: Feta Cheese for a fun Greek twist, you can add this in fresh or baked (if baking, brush with extra-virgin olive oil and bake at 375 degrees for 20 minutes). Fresh Mozzarella for an Italian version add some fresh basil too.
Protein: Grilled Chicken or Grilled Shrimp
Vegetables: Carrots, Kidney Beans, Garbanzo Beans, Red Bell Peppers, Avocados
Fruit: Strawberries, Watermelon
*In flyer March 7-13, 2021
Recipe & Photo credit: Dinner then Dessert