Chicken Tikka Masala and Saag Paneer

 

Tikka Masala on the left and Saag Paneer on the right.

 

We took a little trip to India this week via our cooking and let me tell you, it never smelt so good in the kitchen!! Not only did everyone's mouths start watering the second we started to cook but we also got to make our own cheese, every Wisconsin person's dream. 

 

Chicken Tikka Masala:

 

Ingredients:

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 and 1/2 teaspoon table salt, separated
2 pounds boneless, skinless chicken breasts
1 cup plain whole milk yogurt
5 tablespoons vegetable oil, separated
4 cloves of garlic, separated
1 tablespoon and 2 teaspoons grated ginger
1 medium onion
1 serrano chile
1 tablespoon tomato paste
1 tablespoon garam masala
1 28 oz. can of crushed tomatoes
2 teaspoons sugar 
3/4 cup half and half
1/4 cup chopped cilantro leaves

Directions:

1. Combine the cumin, coriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with the spice mixture and place in the refrigerator to marinate for 30-60 minutes.
2. In a large bowl, whisk together yogurt, 2 minced cloves of garlic, 2 tablespoons of oil and 1 tablespoon of grated ginger and set aside for later.
3. Heat 3 tablespoons of oil in a Dutch oven over medium heat and add the onion until golden (8-10 minutes).
4. Add 2 minced cloves of garlic, 2 teaspoons grated ginger, minced serrano chile, tomato paste and garam masala to the onion and cook for 3 minutes.
5. Add crushed tomatoes, sugar and 1/2 teaspoon of table salt; bring to a boil. Then reduce the heat to medium-low, cover, and simmer for 15 minutes.















6. Add the half and half and return to a simmer before taking the pan off of the heat and let it sit covered.
7. While the sauce is simmering, dip the chicken in the yogurt mixture and arrange on a baking pan. Bake the chicken at 425 for about 20 minutes or until the meat reaches 160 degrees.
8. Let the chicken sit for 5 minutes and then cut into 1 inch pieces and stir into the sauce.
9. Stir in cilantro and serve.

Saag Paneer:

 

Ingredients:

3 quarts of whole milk
4 cups buttermilk, separated
1 tablespoon salt
10 oz. bag of spinach
3/4 pound of mustard greens, stemmed
3 tablespoons unsalted butter
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon 
1 onion
3 cloves of garlic
1 tablespoon grated ginger
1 jalapeno pepper
1 14.5 oz. can of diced tomatoes
1/2 cup roasted cashews
1 cup water
3 tablespoons cilantro

Directions:

1. Line a colander with a triple layer of cheesecloth and set in the sink.
2. Bring milk to a boil in a Dutch oven and then add 3 cups of buttermilk and salt, whisk, turn off heat and let stand for a couple minutes allowing curds to form.










3. Pour the milk mixture through the cheese cloth and let drain for 15 minutes.












4. Pull the edges of the cheesecloth together and twist, squeezing out as much liquid as possible.
5. Place the cheese pouch between 2 plates and place a heavy pan over the top plate. Let the cheese sit at room temperature for 45 minutes occasionally pouring off the excess water.














6. Place the spinach in the microwave for 3 minutes or until wilted. Take out 1/3 cup of spinach and set aside while placing the remaining spinach in the blender.
7. Place the mustard greens in the microwave for 4 minutes or until wilted. Take out 1/3 cup of mustard greens and set aside while placing the remaining mustard greens in the blender with the spinach. Don't blend yet!
8. Melt the butter in a skillet and add cumin seeds, coriander, paprika, cardamom, and cinnamon to the butter and cook until fragrant (30 seconds).
9. Add the onion finely chopped and 3/4 teaspoon of salt and cook until softened (3 minutes).
10. Add minced garlic, ginger, and finely chopped jalapeno for a couple minutes.
11. Stir in the diced tomatoes after coarsely chopping them to the skillet and cook until the pan is dry (3-4 minutes). Then remove the skillet from the heat.
12. Add the onion mixture from the skillet to the blender along with half the cashews and water and process until smooth. Then return the puree to the skillet.
13. Return the skillet to medium-high heat and stir in the greens that were placed aside and 1 cup of buttermilk and bring to a simmer. 
14. Reduce the heat to low and cover for 5 minutes.
15. Cut the cheese into 1/2 inch pieces and gently fold them into the skillet and cook for a couple minutes.
















16. Transfer to a serving dish and add the remaining cashews and cilantro to the top and serve.     
   
 

YUMMM!