Chicken Tikka Masala

Serves 4 to 6

Make Ahead: You can make the sauce up to 4 days in advance. Just seal in an airtight container and gently reheat before adding the hot chicken.

Chicken Tikka
1/2 tsp of ground cumin
1/2 tsp of ground coriander
1/4 tsp of cayenne pepper
1 tsp table salt
2 pounds of boneless, skinless chicken breast (trimmed of fat)
1 cup plain whole-milk yogurt (can substitute w/ low fat yogurt)
2 tblsp of vegetable oil
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)
1 tblsp grated fresh ginger

Masala Sauce
3 tblsp vegetable oil
1 medium onion diced fine (about 1/4 cup)
2 medium garlic cloves minced or pressed through garlic press (about 2 tsp)
2 tsp grated fresh ginger
1 serrano chile minced, ribs and seeds removed (or left in if you want it spicy and HOT!)
1 tblsp tomato paste
1 tblsp of garam masala*
1 (28 ounce) can crushed tomatoes
2 tsp sugar
table salt
2/3 cup heavy cream
1/4 cup fresh chopped cilantro

Rice
Basmati Rice - follow directions on package.

For the Chicken
Combine cumin, coriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture sticks to the chicken. Place chicken on plate, cover and refridgerate for 30 - 60 minutes (this part can be skipped if you don't have time).

In a large bowl whisk together yogurt, oil, garlic and ginger; set aside.


For the Sauce
Heat oil in large dutch oven/pan over medium heat until simmering. Add onion and cook, stirring frequently until the onion is light golden (about 8 to 10 minutes). Add garlic, ginger, chile, tomato paste and garam masala; cook stirring frequently until fragrant (about 3 minutes). Add crushed tomatoes, sugar and 1/2 tsp of salt; bring to a boil.  Reduce heat to medium-low, cover and simmer for about 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (get a good thick layer) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken for about 5 minutes and then flip for another 5. Chicken should be lightlly charred in spots.

Let chicken sit about 5 minutes, then cut into 1-inch chuncks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust season with salt and serve over basmati rice.

*Garam masala
If you can't find garam masala (indian spice) you make your own.
2 tsp ground coriander
1/4 tsp ground cardamom
3/4 tsp ground cinnamon
1/2 tsp ground black pepper

Corn Dog Batter

1 c flour
1/4 c sugar
1/2 tsp baking powder
1/2 c cornmeal
1/2 tsp salt
1 egg
1/2-3/4 c milk
hot dogs

Mix all ingredients together except hot dogs. Batter should be thick. Dip dry hot dogs in batter and fry. I haven never tried to bake these yet but I think it would be possible.

Beef Shepards Pie

* 2 tablespoons extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 medium onion, diced
* 3 medium carrots, peeled and sliced
* 1 rib celery, sliced
* 1/2 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 1 tablespoon kosher salt
* 3/4 teaspoon dried oregano
* 3 tablespoons tomato paste
* 1 pound ground beef
* 1/4 cup canned low sodium beef broth
* 1/2 teaspoon Worcestershire sauce
* Freshly ground black pepper
* 4 cups Mashed Potatoes, recipe follows
* 1/4 cup grated Parmesan, optional
* Preheat oven to 375 degrees F.

Directions

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.


Mashed Potatoes:

1 1/2 pounds russet potatoes, peeled quartered

2 teaspoons kosher salt, plus more for seasoning

3/4 cup whole milk

6 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.