Tag Archives: Chicken

Butter Chicken in the Instant Pot

In a blender puree together:

      • 28 oz can of diced tomatoes, UNdrained
      • 2 jalapeño peppers seeded and chopped
      • 2 TBSP fresh ginger root, peeled and chopped (or use the tube kind)

When smooth, blend in:

      • 3/4 cup Greek yogurt
      • 3/4 cup whipping cream
      • 2 tsp kosher salt

Turn the Instant Pot on to “Sauté” and add:

      • 1/2 cup butter, unsalted, or ghee

When the butter is hot, brown both sides of:

      • 12, or up to about 20 boneless, skinless chicken thighs

Do this in batches so as not to crowd the pot.  When pieces are browned, put them into a bowl.

When all chicken has been browned, and removed from the Instant Pot, in the hot butter sauté until golden:

    • 1 cooking onion, finely chopped

To the golden onion, stir in:

      • 2 tsp ground cumin
      • 1 TBSP paprika

Stir for about 30 seconds, then pour in the mixture in the blender, along with the chicken & its accumulated juices. Stir very gently to combine. Cancel the “Sauté” command.

Put the lid on, and lock it into place.  Ensure that the vent is set to closed.

Select manual “HIGH” pressure, and 5 minutes cook time.

When timer beeps, turn the Instant Pot off, and let pressure release naturally for 10 minutes.  After 10 minutes, use a quick pressure release to let out any remaining pressure; watch out for steam!

The fat will have floated to the top of the butter chicken. Skim off about 3 to 4 TBSP of the hot butter putting it into a small bowl.  Into the small bowl of hot butter, whisk in until very smooth:

      • 2 TBSP all purpose flour

Select “Sauté” again, then stir in:

      • 2 tsp garam masala
      • 2 tsp toasted cumin seeds, ground up (toast in dry frying pan and crush them before hand)
      • the butter and flour mixture that is in the small bowl

Bring to a boil, and cook for a few minutes to thicken.  Turn off Instant Pot and add:

  • 1/4 to 1/2 firmly packed minced fresh cilantro

Stir gently, and serve.

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Chicken a la King 

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able


A.  The Chicken

  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!

B.  The Sauce

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
    4. Whisk in the  milk and return the pan to heat.  Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.

C. The Vegetables

  • 1 1/2 Tbsp butter or canola oil
  • 1 onion, finely diced
  • 2-3 carrots, finely diced
  • hand full of mushrooms, finely diced
  • 1/2 cup frozen peas, thawed
    1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

D.  The a la King

  • Add the shredded chicken and the hot vegetables to  the sauce

E. The Chicken a la King

    1. Toast whole wheat bread, and lightly butter.  Cut into triangles and place on dinner plate.
    2. Spoon the hot chicken and vegetable mixture over the toast.
    3. Eat with a knife and fork.

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Utterly Inauthentic Moo Shu Chicken

  • 1/2 lb skinless, boneless chicken breasts, cut into very thin strips
  • 3 Tbsp soy sauce (divided)
  • 1 Tbsp cornstarch
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup chopped fresh beansprouts
  • 2 green onions, chopped
  • 4 large fresh mushrooms, sliced
  • (1/4 cup chopped water chestnuts)
  • 1 egg, beaten
  • 2 Tbsp dry sherry
  • 1/2 tsp granulated sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp sesame oil
  • 3 Tbsp hoisin sauce (divided)
  • 4 (6.5″ or 7″) flour tortillas, warmed

In a small bowl, combine chicken with 1 TBSP soy sauce, the cornstarch, and the pepper.

In a wok or large skillet, heat oil over high heat until very hot.  Add chicken mixture, and stir fry until chicken turns white, about 3 minutes.

Add cabbage, bean sprouts, scallions, mushrooms, and waterchestnuts to wok.  Stir fry for 2 minutes.  Add beaten egg and stir fry 1 to 1.5 minutes, until egg is just scrambled.

Add remaining 2 Tbsp soy sauce, sherry, sugar, bouillon granules, sesame oil, and 1 TBSP hoisin sauce to wok.  Stir fry for 1 minute.

Brush centres of heated tortillas with remaining 2 Tbsp hoisin sauce.  Spoon chicken mixture down the centre of each.  Fold in sides of tortilla.  Fold bottom quarter of tortilla up over filling, then roll up to enclose.  Serve immediately with additional hoisin sauce for dipping, if desired.

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Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

  • 3 cups dry penne
  • 2 Tablespoons or so of butter, or vegetable oil
  • 1 medium red onion, cut into bite-sized chunks
  • 1 red pepper, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons hot madras curry powder
  • pinch of dried chili flakes
  •  2 to 2 ½ cups heavy cream
  • 2 chicken breasts, cooked and cut into bite-sized pieces*
  • ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.

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Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Throw Together Marinade for Chicken

Into a large zipper freezer bag put:

  • the juice of one or two lemons (add the zest, too, if you like)
  • a clove of smooshed or minced garlic, or a spoon full from a jar of fresh chopped garlic
  • a handful of roughly chopped oregano, or a heaping teaspoonful of dry — you can throw in the stems, too, if you’re feeling lazy
  • a small spoonful of coarsely ground black pepper
  • a large splash of olive oil, or other healthy oil
  • big pinch of salt

Shake and smoosh the ingredients until well mixed.  Add the chicken and marinate for at least a couple of hours, or overnight.  Remove the chicken from the marinade, and discard the remaining marinade.  Cook the chicken by barbecuing, baking, pan frying, or however you like.

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