Butter Chicken Lasagna

This recipe comes from Chefs Plate; our friends ordered some meals from them and highly recommend their services! This is a recipe she shared with me, and which I have had a few requests already for since posting the picture of my dinner online. Enjoy!

Butter Chicken Lasagna
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Serves: 2

1/2 oz butter or margarine
2 – 3 chicken breasts, cut into bite-sized pieces
3 gloves garlic, minced
1 yellow onion, diced
1/4 tsp turmeric (ground)
1/4 tsp cinnamon (ground)
3/4 tsp cumin (ground)
3/4 tsp garam masala (ground)
1 can crushed tomatoes (14 oz/398 ml)
3 oz cream (2% milk will do in a pinch)
6 sheets lasagna pasta, cooked and cool enough to handle (you can also use “oven ready” lasagna)
4 – 5 oz mozzarella cheese, shredded
5 oz fresh kale

Melt butter over medium heat in frying pan. Add garlic, onion, and chicken, and saute until chicken is almost cooked through. Add tomatoes and cream, bring to boil and then reduce to simmer until sauce thickens and chicken is fully cooked.

In casserole dish (oven safe), place 2 lasagna noodles to cover bottom, add kale on top, add butte chicken mixture on top, then another 2 lasagna noodles, kale, butter chicken, last 2 lasagna noodles and sprinkle cheese on top. Bake 5 minutes at 450F; turn oven onto broil, and broil 2 to 3 minutes until cheese gets bubbly.

Serve and enjoy!

Saffron Roasted Cauliflower

I have a hard time sometimes finding a good vegetable recipe to accompany a curry chicken dinner, something that compliments the flavour without being the same or so vastly different that they don’t belong on the same plate. This is one I found online a while ago, and it is one of my favourites! Next time you need a delicious side dish, give this one a shot!

Saffron Roasted Cauliflower
Prep time: 10 minutes
Cook time: 30-45 minutes
Serves: 4

1 tablespoon olive oil
a pinch saffron threads
1 large head cauliflower, about 1.5 kg or 3 pounds (two if they’re small)
2 tsp red wine vinegar
2 tsp red curry powder
fine sea salt
freshly ground pepper

Combine the olive oil and saffron in a ramekin.

Preheat the oven to 400F, and place the ramekin on top of the oven (or some other warm spot in your kitchen) as it preheats, about 10 minutes, so the oil will absorb some of the flavor of the saffron threads.

Trim the cauliflower and separate into florets. Toss with the red wine vinegar, curry powder, salt, and pepper. When oven has finished pre-heating, add the saffron oil and toss cauliflower to coat.

There are two ways you can bake the cauliflower- the first is to spread the cauliflower on a baking sheet, and turn while roasting to ensure even browning. The other (my preference) is to put the cauliflower in a tinfoil packet (same method I use for cooking vegetables on a BBQ) and popping it into the oven. About halfway through baking I will flip the packet over to ensure everything cooks evenly.

Bake until cauliflower is tender but not too soft, 30 to 45 minutes.

Serve warm and enjoy!

Original found here.

Chapatis

chapati is an unleavened pancake-like bread from India, used as a scoop or pusher for many East Indian dishes, much like naan bread. Since naan bread has yogurt in it (and I have yet to find a good non-dairy substitute for yogurt), I opted to make some chapatis to accompany our curry dinner last night. They turned out really good, and I will be keeping this recipe handy for future curry nights. Enjoy!

Chapatis
Prep time: 20 minutes
Rest time: 1 hour
Cook time: 4 minutes

1 cup whole wheat flour
3/4 cup all-purpose or bread flour
1 tsp fine sea salt
3/4 cup warm water
2 tbsp olive oil

Combine flours and salt in a large bowl. Stir in water and oil to form a thick dough; mix well. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Cover and let rest at room temperature for 1 hour.

Divide dough into 8 equal portions. On a lightly floured surface, roll each portion of dough into 6-inch circle. Let rest 3-5 minutes before cooking.

Heat a heavy-bottomed cast iron pan over medium heat. Pour a small amount of oil to coat pan. Cook each chapati for 1-2 minutes per side until lightly browned with dark spots.

Serve with curry dishes in place of naan. And enjoy!

Butter Chicken

I honestly cannot believe that this recipe has not yet made it onto my foodblog. This is one of the first dishes I ever mastered in the kitchen, and is often requested for dinner parties! Best butter chicken I have had by far, but not traditional I understand. Hope you enjoy as much as we all do!

Butter Chicken
Prep time: 10-15 minutes
Cook time: 45 minutes
Serves 4 to 6

2-3 tbsp butter (margarine will work, but it doesn’t taste as wonderful)
1 onion, chopped
1/4 tsp cinnamon
2 to 4 cloves garlic, minced
2 tsp freshly grated ginger
1/2 tsp ground tumeric
1 to 2 tsp chili powder
1 tbsp coriander
400g/14oz chicken breasts, cut into bite-sized cubes (approx. 6 breasts)
1/4 cup ground almonds
1 12-oz can diced tomatoes with juice
1 tbsp tomato paste
1/2 cup unsweetened yogurt

Melt butter in frying pan over medium heat. Saute onions and cinnamon until fragrant. Add remaining spices (garlic, ginger, tumeric, chili powder, coriander), and saute approx. 1 to 2 minutes over medium heat. Add chicken, and cook until chicken is cooked through. Add tomatoes, tomato paste, and ground almonds, and mix thoroughly. Cover and simmer for approx. 10 minutes. Add yogurt and heat through.

Serve on rice with naan bread, and enjoy!

A note about where this recipe came from: this recipe was passed to my mother from a friend of a friend who heard we liked Indian food. We have no idea where this recipe originates, but we do know that it is amazing and deserves to be shared!

Restaurant Review: Green Chili Fine Indian Cuisine

Sadly today I am not sharing a recipe; I am instead inserting a restaurant review of Green Chili Fine Indian Cuisine. There are definitely those nights where I eat out or order in, and I for one prefer to order in good food if I’m opting for take-out. Back in the warm summer months (boy do I miss those right about now!) my boyfriend and I decided to order take-out one night for dinner. Neither of us felt like Chinese or Pizza, our usual back-up plans; so we settled on trying out Green Chili. We have ordered twice from the Crowfoot location, so I can only speak for that specific location, and only for the delivery as we have not yet had the chance to sit down and eat at the restaurant.

The first time we ordered from Green Chili, we were a little concerned. My boyfriend has a dairy allergy, and there is a lot of cream used in the sauces in Indian dishes. So I prefaced my order with that information and asked the gentleman taking my order to please tell me if a dish could not be modified to be dairy-free. He was very nice about it, helped us through our order, and we waited with anticipation for the fine Indian cuisine to arrive.

Ten minutes later, the phone rings. Green Chili had called us back to tell us that naan bread is made with yogurt (who knew?) and as there was a note about a dairy-allergy on the order, “could we suggest he have the tandoori roti instead?” I was absolutely shocked by this. I have never before had a restaurant call me back unless they have been unable to find my address in the system. It was a moment of customer service that I will remember for a long while.

The food, when it arrived, was delicious. Not the best Indian I’ve ever tasted (that would be my homemade dishes of course!) but really good and hot (both in temperature and spice). The saffron rice was delicious, the naad bread and tandoori roti a perfect compliment to the dish, and the Jeera Aloo (an Indian potato dish) stole the night for me!

It is not the fastest delivery, but imagine they are cooking a restaurant-quality meal, and then packaging it to drive to you. It takes a little longer than the pizza, or the buffet-style Chinese food.

We ordered from them again last night, and the food was just as good as I remember. The beef vindaloo is very spicy though, so consider yourself warned! And the chicken tikka masala was cooked perfectly in my opinion. (Please note I prefer my chicken on the dry-er side because I have eaten raw chicken so many times that I am now paranoid of it and am only starting to order chicken when we go out again.)

I would recommend Green Chili based on the food quality and customer service. I’m hoping next time we feel like Indian we will go sit in the restaurant, since the interior seems quite nice.

If you go try this place out, or order in, please let me know what you think!

S.

Mulligatawny Soup

It’s inevitable – as soon as temperatures drop to 0C, my soup and hot chocolate intake goes way up! There is nothing quite like a hot bowl of tasty soup to warm you up after the bone-chillingly cold wind we’ve been having recently. And so, about a week or so ago when it was -30C, I decided to brave the cold and get the ingredients I was missing for:

Mulligatawny Soup
(For the original recipe, click here.)

Prep time: 20 minutes
Cook time: 1 hour
Yields 6 servings

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half – cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated separately

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

Warm cream separately and pour over soup when served.

Modifications: I do not like the taste of boiled meat, so when soup calls for meat, I often cook it before adding it to the soup. Because of the liquid environment I find the meat does not dry out too much as long as it is cooked properly before being added. I also add more curry power and more apples – I love both of these in this soup!

If you’re looking to make this into a vegetarian meal, remove the chicken, and increase onions, carrots, and apples. (If you add too much and need more broth, splash in some more chicken broth and water.) If you need a dairy-free alternative, don’t add the cream at the end.

This soup is one of my favorites, because it is both warm and spicy, and for me it’s the perfect antidote to cold weather! It’s also really good when you’re sick; make it spicy enough and it’ll clear the sinuses, and it provides some nutrients not available in the usual stand-by: Lipton’s Chicken Noodle. Grab some naan bread and chow down!

S.