last saturday, i decided i’d make indian food.
so, using recipes from http://zenandjuice.com/recipes/, I made Palak Paneer (Creamed spinach with cheese), and Naan.
Of course, I modified the Naan recipe to make it low-carb. (note: low-carb naan SUCKS. however, once you load it up with indian seasoned gravies, it’s all good baby).
The second veggie item was Zucchini. I based my recipe on something that I had once at Star of India in Bentonville: zucchini, onions, green onions, and tomatoes cooked in some chicken broth with cumin, turmeric, coriander, cardamon and a few other spices.
Finally, I made chicken tikka masala from a recipe found at indianfoodforever.com, but I used heavy cream instead of the yogurt to make it low-carb.
CHICKEN TIKKA MASALA RECIPE
Ingredients:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to tastePreparation:
* Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
* Marinate overnight in the refrigerator. Preheat oven to 350ยบ F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
* While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
* Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
* If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
Overall, dinner was excellent !