Tag roasted chicken

Expand Horizons with a New Indian Recipe: Roasted Chicken with Makhani Sauce

Sometimes you need to spice things up. Step out of your comfort zone, even if only by baby steps. Makhani sauce is really just a butter-based tomato cream sauce — something even the most all-American Paula Dean fan can appreciate. Serve the Makhani sauce with chicken, or with Basmati rice and naan for a delicious vegetarian meal. This tasty recipe will be making a big splash at our March cooking classes in San Francisco and Seattle. Get ready for exotic Date Night and Brews & Bites classes!

Mini Skewers of Roasted Chicken with Indian Makhani Dipping Sauce
This recipe can be found in our Appetizer Recipe Library

Makhani Sauce (Makes 1 cup):
1 large garlic cloves, minced
1/2 Tablespoon minced ginger
1/2 serrano chili, finely chopped
1 Tablespoons ghee, can substitute regular butter
1 green cardamom pods
1/2 inch cinnamon Stick
1 bay leaf
1 8 oz can tomato sauce, about 1 cups
1/2 teaspoon ancho chile powder
1/2 teaspoon garam masala
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 cup heavy cream
2 Tablespoons cilantro, finely chopped
Juice of 1/2 lemon or lime

1 1/2 pounds boneless, skinless chicken breast, can substitute roasted marble size potatoes for vegetarians
2 Tablespoons olive oil
Juice from 1/2 lemon
1/2 Tablespoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ancho chile powder
1/8 teaspoon freshly ground black pepper
12-20 short bamboo skewers

Preheat oven to 400ºF.

Prepare Aromatics: Finely mince the garlic and the ginger, set aside. Remove the seeds from the serrano pepper then finely dice. Set aside as well.

Make Sauce: In a medium size sauce pan over medium heat, melt the ghee. Once melted, add the cardamom pods, cinnamon stick and bay leaf. Toast spices for 1 minute. Add the garlic and ginger and sauté for another 30 seconds. Add in the diced serrano, tomato puree, chili powder, garam masala and salt. Mix well. Allow sauce to come up to a boil and then lower the heat and let the sauce simmer for 10 minutes. Add the sugar and heavy cream and bring to a boil. Once boiling, reduce to a simmer for 2-3 more minutes. Pick out the cinnamon stick, bay and cardamom (or strain). Add the cilantro and lemon/lime juice, taste for seasoning. Add more salt and sugar if necessary. When ready to serve, pour the hot makhani sauce into a decorative bowl.

Cube Chicken: Cut the chicken breasts into 1 inch cubes. Place cubes into a bowl and add the olive oil, lemon juice, salt, garlic powder, ginger, chile powder and pepper. Mix well.

Roast Chicken: Transfer the seasoned chicken onto a sheet pan(s) in a single layer. Roast the chicken for about 3-4 minutes. Turn over and cook on the other side until the meat is browning, about 3 minutes more (Alternatively, sauté for 5-6 minutes or grill for 3-4 minutes as side until cooked through).

Skewer Chicken: Thread 1 cube of chicken onto a the end of a short skewer or sandwich pick. Transfer to a platter and serve immediately with the dipping sauce.

Makes 27-30 Mini Skewers

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Parties That Cook’s Classic Cookbook Club: The Essential New York Times Cookbook

I’m of the opinion that (good) things are better late, than never. In sticking to my beliefs, and ignoring the option of being on time, I bring you a PTC Cookbook Club of the past! Let’s just say I was saving it for a rainy day…

This last cookbook club featured The Essential New York Times Cookbook: Classic Recipes for a New Century. Featured in Amazon’s Best of 2010 Book Section, this cookbook boasts recipes from many a noted chef, as well as renowned kitchens and New York Times writers. Once again, because of the sheer mass of this book and the great variety of recipes found within (over 1,000!), we came together for an assortment of dishes.

Creamy Farro and Chickpea Soup. A great start to the lunch, Carolyn’s soup was delicious! This Paula Wolfert recipe is super simple – a well-deserved break for Carolyn after her last Cookbook Club endeavor. There was definitely enough left over for the entire office to have lunch the next day (and we took advantage). For an online version of this recipe, go here!

Potato Salad with Shaved Ricotta Salata and Green Sauce. Rosie solved the mystery: the green sauce is basically a pesto. And just so we’re clear, Fetta makes a wonderful substitute for Ricotta. I was not the only one eager to revisit this dish in the fridge the next day – everyone loved it!

Sformata di Ricotta: Cassandra was a bit disappointed with the resulting tomato and ricotta pie/tart. When she selected this recipe, she was expecting bolder flavors and hoping for tastes of tomato in every bite. This lead to the conclusion that it would be good to note the seasonality of ingredients included in each recipe. Still, everyone enjoyed the dish, and I found myself heading back to the fridge for more tastes of the sformata! For an online version of this recipe, click here!

Leek and Shiitake Bread Pudding: Due to either lack of ingredients or cooking equipment, Traci did some major off-roading on this recipe. She must be the MacGyver of cooking, because, BOY did it pay off! I would be glad to find this dish on my table any day, though we all wondered how the original dish would compare. Another delicious bread pudding recipe can be found in our Side Dishes section!

Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney. Bibby tried her best to stick to the recipe, and despite some minor adaptations, she succeeded! The chicken had the perfect texture, and the flavor was great – not too bold to share the table with the variety of dishes we had. We couldn’t tell there was mayo in the recipe, though that’s probably for the best. This dish (which yields A LOT) makes excellent leftovers!

Orange-Braised Short Ribs with Fennel and Oregano. Crissy did an outstanding job on these short ribs! I was in love, and I doubt I was alone. The meat was perfectly tender, and the flavor was spot on! What more can I say?

Clove granite: An incredibly light frozen dessert with a unique flavor. If you’re expecting Ice Cream, leave now (at least you made it to dessert!), clove granite is more like a slushie. We got to try TWO versions because after Erin completed one (off-roading), she decided to stick to the recipe, and redo it! To me, the result of using light brown sugar is not all that different from dark brown sugar, though many preferred the off-roaded version!

I must say, Cassandra did a nice job in selecting this cookbook! It’s definitely one for the wish list. With so many recipes available, it’s not only hard to decide where to start, but it would be hard to finish! It’s amazing that Amanda Hesser tried them all in about two and a half years! The next cookbook on the menu: The River Cafe Cookbook by Rose Gray and Ruth Rogers. Stay tuned!