Quickchickentikkasatay Recipes

QUICK CHICKEN TIKKA SATAY

Steps:

• Chop the peppers, garlic and ginger in a food processor.
• In a bowl, mix the above ingredients with the curry powder and yogurt.
• Cut the chicken breasts into narrow strips.
• Paint the chicken strips with the spicy-yogurt mixture. Use a spoon, brush or your hands. Refrigerate it to marinade as long as you can. 10 minutes will do but it will be better if you have 30 minutes.
• Heat the oil in a skillet, iron preferred, and when really hot toss the chicken strips inches Cook on each side until brown or black.
• Serve with toothpicks,a small bowl of chopped coriander, plain yogurt, or any other condiment you find in your refrigerator. Dried figs, blue cheese, chutney and pine nuts might be considered.
• Serve with left-over rice if you have it.

QUICK CHICKEN TIKKA MASALA

Steps:

• Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
• Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
• Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
• Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
• Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.