Beef Rogan Josh



I don't often make curry at home because I can't stand when curry doesn't taste authentic. But, the first time I made this recipe, my hubby couldn't believe it wasn't from our favorite takeout place. So, if you're an authentic curry lover like I am, you'll love this one! It takes some time to cook, so its best made on a weekend when you can leave it to simmer and bubble away all afternoon filling your home with a mouth-watering aroma. I made this curry with a home-made curry paste and it made it taste even more amazing than the version I made with store bought curry paste. 

 

The other week I posted a recipe for Rogan Josh Curry Paste. I used approximately half of that recipe to make this batch of curry. 

 

The original recipe calls for the use of Lamb (as do most traditional recipes for Rogan Josh), but I don't eat lamb and so I used beef interchangeably in this recipe with amazing results. You can sub an equal amount of lamb leg steaks in place of the beef if you prefer

Beef Rogan Josh
Recipe from Jamie's Food Revolution

Ingredients:

• 1 3/4 lb beef stew chunks
• 2 medium onions
• 1 fresh red chile
• thumb-sized piece of fresh ginger
• small bunch of fresh cilantro
• vegetable oil
• pat of butter
• 4 bay leaves
• sea salt and freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 1 x 14oz can of diced tomatoes
• 3 1/2 cups of chicken broth (or an equal amount of water)
• 1/2 cup rogan josh paste
• 2 handfuls red lentils
• 1 cup plain yogurt

Method:

1. Cut the beef into 1 inch cubes (if not already cut up). Peel, halve and finely chop the onions. Finely slice the chile, peel and finely chop the ginger, pick the cilantro leaves from half the bunch and put it aside for garnishes on the finished dish. Chop the remaining cilantro, including the stalks.
2. Put a large pan on medium high heat and add a couple lugs of oil and the butter. Add the onions, chile, ginger, cilantro stalks and bay leaves and cook for 10 minutes or until the onions are softened and golden. Add the beef pieces and  little salt and pepper and cook until lightly browned. Add the balsamic vinegar and cook for 2 minutes, then add tomatoes, stock, and rogan josh paste. Stir in the lentils.
3. Bring mixture to a boil, then turn heat down and simmer with the lid on for about an hour. Check the curry regularly to make sure its not sticking to the pan or drying out. Add extra water if necessary. When the meat is tender and cooked, taste the curry and add more salt and pepper only if you think it needs it.
4. To serve: serve on basmati rice with naan bread. Top with a few spoonfuls of yogurt and a sprinkle of cilantro leaves.

I hope you enjoy this amazing curry! Don't shy away from this one if you or your loved ones don't like lentils - the lentils aren't very noticeable in this dish - they are used to thicken the sauce in what is truly a fairly healthy dish as far as Indian food goes.

Thanks for stopping by!

Happy Cooking my Friends!

Lentil & Chickpea Curry

 

Happy Monday friends! I hope you had a fantastic weekend. I sure did! It was filled with yoga, spa time, and relaxation in the sun with a great book. And lets not forget some awesome time spent with some really good friends. All in all such a great weekend.

 

Today I've got such a great recipe to share with you! It makes a huge batch (for super cheap) but its so good you won't mind eating it all week like I did last week. The leftovers are almost better than the night you make it.

 



I found the recipe for Lentil & Chickpea Curry on this great blog called Sweet Sugar Bean written by a sweet gal from Saskatchewan. Since Saskatchewan is one of the world's largest producers of lentils, I figured Renee must know a thing or two about how to prepare them in a delicious, healthful way. I made a couple modifications to the original recipe, but by and large I stayed pretty true to the original.

 Lentil & Chickpea Curry
Minimally adapted from Sweet Sugar Bean

Ingredients:

• 3 tbsp. olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp. fresh ginger, grated
• 2 medium carrots, diced
• 3 tbsp. medium indian curry paste
• 1/2 tsp cayenne pepper
• 2 tsp cumin
• 1 tsp coriander
• 1 1/2 tsp sea salt
• 1 540ml can diced tomatoes
• 1 540ml can coconut milk
• 1 cup red lentils, rinsed thoroughly and picked through
• 1 540ml can chickpeas, drained and rinsed
• 3 tbsp. honey
• 2 cups cauliflower florets
• 1 cup frozen peas
• vegetable stock
• handful of cilantro, chopped
• plain yogurt
• hot sauce

(Seems like a long ingredient list right? I know, I know... but the great thing about this recipe is a) you likely have more than half of this on hand already and b) the above listed ingredients are super cheap to buy and this recipe makes about a billion servings...)

Method:

1. In a large pot, heat the oil over medium heat. Add the onion and cook til soft, about 5-8 minutes. Add garlic and ginger and stir til fragrant. Add the curry paste, carrots, spices and salt. Stir well and cook for a couple of minutes.
2. Stir in tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil then reduce heat to medium-low to maintain an active simmer. Stir every ten minutes or so until lentils are cooked through (this takes approximately 40 minutes).
3. Once lentils are cooked, stir in cauliflower and peas. Cook til cauliflower is tender. If curry is too thick, add some veggie stock or water to thin it out. Stir in cilantro and adjust seasonings if necessary.
4. Serve topped with a dallop of yogurt and a few drops of hot sauce if you like it spicy. Some home made naan takes this meal over the top.

 

Happy Cooking my Friends! Hope you enjoy this one.

Salmon with Red Thai Curry Sauce & Thai Black Rice

Well, that was a loooonggggg week! Apologies for not blogging more this week, but working 70 hours a week leaves little time for fun things like cooking and blogging. But, I have a peace offering - the recipe for the most wonderful thai curry sauce you've ever tasted. Serve on some broiled salmon with thai black rice and you've got yourself and exotic and delicious meal! Note that thai black rice seems to take significantly longer to cook than regular white rice, so if you're in a rush, stick with jasmine or basmati rice that don't take quite as long to cook. :)

Salmon with Red Thai Curry Sauce & Thai Black Rice
Recipe minimally adapted from No More Secrets

Ingredients:

• 4 fillets fresh wild salmon
• kosher salt
• thai seasoning
• sesame seed oil
• 4 cloves garlic, minced
• 1 1/2 inch piece fresh ginger, peeled and minced
• 5 tbsp grapeseed oil
• 2 tsp ground coriander
• 1/4 - 1/2 tbsp fresh, hot curry powder (if you're using grocery store curry powder, use 1 tbsp)
• 4 tbsp red thai curry paste
• 1 tbsp paprika
• 2 tsp ground cumin
• 1 - 14oz can coconut milk
• 4 tbsp tomato paste
• 2 tbsp tamari sauce
• 1 1/2 tbsp dark brown sugar, packed
• thai black rice, cooked according to package directions

Method:

1. First make the red thai curry sauce - saute the garlic and the ginger with the 5 tbsp oil in a medium saucepan. Add coriander, curry powder, thai red curry paste, paprika and cumin, one at a time, stirring well between additions to allow the fragrance to develop.
2. Whisk in the coconut milk, tomato paste, tamari and brown sugar. Bring to a boil and transfer to a jar. It will keep refrigerated for up to three days.
3. To cook the salmon, preheat your oven to 375F. Line a baking tray with foil and place salmon, skin side down on the prepared baking tray. Sprinkle generously with thai seasoning and kosher salt. Drizzle with a bit of sesame oil. Bake in preheated oven for 12 - 15 minutes or until salmon is cooked through.
4. Serve salmon on a bed of black rice, drizzled with thai red curry sauce and sprinkled with fresh cilantro leaves.

This is restaurant quality food that you can serve up at home - on a budget!! Gotta love that right? Hope you enjoy this! I think the key is to use good, fresh salmon and high quality spices (especially the curry paste and curry powder). I get my curry powder from a wonderful woman in my home town - she toasts and grinds her own blend of curry powder and sells it - all of the proceeds go back to India to great charitable causes there. This curry powder is some of the hottest and most flavourful curry I've ever tasted and a little goes a long way. If you're using "regular" curry powder from the grocery store, be sure to use at least double what I've quoted above as you will need that much to get anywhere near the flavour I got from my "special" curry powder.

This post has been linked up with Fusion Fridays over at Jennifer Cooks! Hop on over there and check out what other delicious goodies fellow bloggers have been making this week. :)

Happy Cooking my Friends! Hope you have a most wonderful weeked. :)

Curry Turkey Burgers with Mango Chutney



Happy Saturday peeps! Hope your weekend is off to a good start. I've been racking my brain trying to come up with a "healthy" post for you this week after my healthy mac and cheese was an epic fail... I guess some things just aren't meant to be low fat and healthy right?! Is that the wrong attitude to have? Maybe I just need a better recipe... Any way, I was browsing through some of my instagram photos and found this one (apologies for the quality of the photo... I still haven't got the hang of taking photos with my iPhone yet) of Curry Turkey Burgers with Mango Chutney and an Asian Slaw Salad. This is definitely a lightened up burger and the asian slaw salad is a delicious substitute from ceasar salad or french fries. So this is going to constitute my healty post for the week - fitting into the light/ lower-fat category.

Even my hubby who has an aversion to lightened up versions of his favorite foods, really liked these burgers, so I am convinced that even your toughest critics will love these burgers and ask you for seconds. Oh yeah, and they're easy and quick to make, so its a win win situation. What are you waiting for? Whip these up tonight and feel good about your dinner.

Curry Turkey Burgers with Asian Slaw

Recipe adapted from Rachael Ray

Ingredients:

For the Burgers

• 1 1/3 lbs lean ground turkey or chicken (I used a combination of both)
• A handful of fresh cilantro, finely chopped
• 1 inch piece fresh ginger, finely minced
• 2 cloves garlic, finely minced
• A couple pieces of roasted red peppers, finely chopped
• coarse salt
• 2 tbsp mild curry paste or a handful of curry powder
• Drizzle of extra virgin olive oil
• Multigrain buns (4-6)
• lettuce (optional)
• guacamole (optional)
• mango chutney
• Light mayo (optional)

For the Slaw

• 1 package prepared shredded cabbage mix (coleslaw mix)
• 1/4 seedless cucumber, chopped
• 10 fresh basil leaves, shredded

For the Dressing

• 1/2 tsp crushed red pepper flakes
• 1 clove garlic, minced
• 1/4 cup white vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp vegetable/ canola oil

Method:

1. Combine the chicken, cilantro, ginger, garlic, roasted peppers, salt and curry paste in a large bowl. Form into five patties. Brush or drizzle patties on both sides with a tiny bit of olive oil.
2. Pan fry the patties in a non-stick pan for approximately 6 minutes per side, or until cooked through. Pile patties onto buns and top with lettuce, mango chutney and guacamole (maybe not if you're watching your fat intake), and light mayo (again - go easy on this if you're watching your fat intake).
3. For the slaw, combine the cabbage, cucumber and basil in a large bowl. Combine dressing ingredients in a small plastic container and shake vigorously for one minute. Drizzle sauce evenly over vegetables and toss to coat. Let stand for 10 minutes and re-toss salad. Garnish with toasted sesame seeds if desired.   Serve with the turkey burgers.

I'm off to start up on my Saturday kitchen project... top secret productions in preparation for the February Secret Recipe Club!! Woot! Can't wait to share with you. :)

Happy Cooking my Friends!

Healthy Eating for Ordinary People's Roasted Chickpeas for SRC

 Whew!! Seems like every month I'm surprised when this deadline creeps up on me, but it is time for the Secret Recipe Club reveal again. You can imagine my dismay when this afternoon I got the reminder that my post had to be up tomorrow morning... whoops! Hadn't even made my dish yet. This is not to say I haven't been considering what to make because I've been browsing through Rivki's blog Healthy Eating for Ordinary People periodically since it was assigned to me. I really, really wanted to make griddle bread... but totally ran out of time today. So I quickly browsed Rivki's blog this afternoon and found this yummy recipe for Roasted Chickpeas.

I was pretty stoked to find such a delicious recipe for chickpeas on Rivki's blog! I was a little nervous about being assigned her blog at first because it looked sooooo healthy! I am not a huge fan of all veggies and there are a LOT of veggies on her blog. I was pleasantly surprised to find "normal" food on her blog! And plenty of delicious looking recipes like this Raspberry Peach Tart, Roasted Peaches, and these Lemon Mint Zucchini Pancakes to name a few!  You should definitely stop by and check it out next time you're looking for a healthy way to incorporate some fresh veggies into your diet.

 Crunchy Roasted Chickpeas
Recipe adapted from Healthy Eating for Ordinary People

Ingredients:

• 2 cans chickpeas
• 2 tbsp extra virgin olive oil
• 2 tbsp spicy curry dip mix (or any mixture of curry powder, cumin, coriander, a touch of cinnamon or garam masala would work too)
• coarse salt to taste

Method:

1. Rinse and drain chickpeas in a strainer. Spread chickpeas on a clean dish towel in a single layer. Let dry for 15 minutes, moving around periodically to ensure all sides of the chickpeas are dry.
2. While your chickpeas are drying, preheat your oven to 400F.
3. Once chickpeas are dry, place them in a medium bowl, drizzle with olive oil, sprinkle with curry spices and coarse salt. Toss to coat.
4. Spread seasoned chickpeas in a single layer on a large baking sheet. Bake for 30 minutes stirring three times during the cooking time. Chickpeas will be nicely browned and crunchy. Let cool and enjoy!

 So easy right?! And unbelievably delicious. Thanks Rivki for such a delicious and simple recipe.

If you're interested in the Secret Recipe Club, check out their webpage here! I love being a part of the Secret Recipe Club. It is such a fun way to find new blogs and experience new things. Thanks Amanda for starting up such an awesome club. :)

Happy Cooking My Friends!

Curried Roast Butternut Squash Soup

Who's excited for a long weekend? I sure am! Even though I'm going to be studying all weekend for an upcoming exam, I am still super excited to be able to sit in my Lu Lu Lemon comfy clothes and study instead of getting dressed up for work and putting on a full face of makeup! Plus, my coffee at home is so much better than the office coffee! ;)

I made this amazing butternut squash soup last night for dinner (I pre-roasted the squash the night before so cooking up a batch of soup last night took no time at all!!) and I'm so excited about this recipe that I'm sharing it with you the day after. I'm pretty sure that has never happened on this blog! Usually I'm all about the procrastination.

I just did a random google search for roasted butternut squash soup, but it was so hard to find a recipe that a) wasn't full of whipping cream or some other high fat substance that adds creaminess to the soup or b) looked like it would be full of flavour. So many of the recipes were just squash, broth, salt, pepper and whipping cream. And thats okay... I guess... but I wanted something more. Then I stumbled across an old post on Jen's blog Food&Whine. Jen is a fellow Canadian so of course she had maple syrup in her butternut squash soup recipe! I made a couple small changes, but mostly followed her recipe because it sounded so good!

Curried Roast Butternut Squash Soup
Recipe adapted from Food&Whine

Ingredients:

• 2 butternut squash


• 1 tbsp grapeseed oil


• 1 small onion, finely chopped


• 1 tbsp butter


• 1 litre of chicken stock (about 4 cups)


• 1/3 cup light cream


• pinch of cinnamon


• 1 tsp curry powder (I used hot)


• 1 heaping tsp cumin


• salt and black pepper to taste


• 1/3 cup of maple syrup or to taste

Method:

1. The night before: cut each squash in half lengthwise. Scoop out the seeds and the stringy parts. Preheat the oven to 375F. Rub the cut side of the squash with some of the oil, then grease a 9x13 inch pan with the remainder of the oil. Place the squash cut side down in the pan and bake in the preheated oven for 45 minutes to one hour or until the squash is tender. Cool until you can safely handle the squash. Scrape into a container and place in the fridge overnight.


2. The day of: In a large saucepan, melt the butter and saute the onions until they are soft and just about starting to brown. Add the squash you roasted last night and cover with the chicken stock. You can add more if you like a thinner soup, but I liked it with the one litre of stock. Bring to a boil and then turn down the heat and simmer for 20 minutes.


3. Add the maple syrup, salt and pepper, curry, cumin and cinnamon. Stir well. Transfer to blender and blend in batches until silky smooth. Return to the saucepan. If you want to be virtuous, eat it at this point. If you want a tiny bit of decadence, stir in the light cream (as much or as little as you like really). Heat over low heat until soup is warmed through. Don't bring it back to a boil now that you've added the cream though.


4. Serve with a dallop of sour cream and some more maple syrup drizzled on top. Also, it doesn't hurt to make some yummy biscuits or bread for dipping.

Hope you enjoy this recipe and your long weekend!

Happy Cooking my Friends!

The Ultimate Chicken Wings with Curry-Lime Butter

Looking for a quick and easy appetizer recipe with a bit of gourmet flair? Try this recipe for Chicken Wings with Curry-Lime Butter! You could also serve the wings with some rice and salad and you'd have yourself a nice and easy week night dinner! This recipe makes a lot of chicken wings - like enough to feed an army, but the good news is that the recipe is easy to half so feel free to give that a try if you don't want to be eating a million and one chicken wings in one sitting.

This recipe is from Tyler Florence's book Tyler's Ultimate. He has so many delicious recipes... and one of the best parts is how he always opts to use really fresh, not-processed ingredients. It always makes me feel so great to know that the ingredients I'm putting in my food aren't full of processed chemicals and preservatives.

The Ultimate Chicken Wings with Curry-Lime Butter
Recipe from Tyler's Ultimate

Ingredients:

• 4 lbs whole chicken wings


• extra-virgin olive oil


• kosher salt and freshly ground black pepper


• 1/2 cup unsalted butter, softened


• 2 tsp thai red curry paste


• zest and juice of one lime


• 1 tbsp honey


• splash of soy sauce


• cilantro leaves for garnish

Method:

1. Preheat the oven to 425F.


2. Rinse the wings under cool water and pat dry. Put the wings in a bowl, drizzle with olive oil, season well with salt and pepper, then toss to coat. Spread the wings out on a baking sheet and roast for 25-30 minutes, until the skin gets crisp and brown and the meat is tender.


3. While you wait, throw the butter, curry paste, lime zest and juice, honey and soy sauce into a blender or food processor. Season with salt and blend to mix. Scrape the curry-lime butter into a big bowl. When the wings come out of the oven, slide them right into the bowl with the butter. Give them a toss to coat them evenly and you're done. Scatter the cilantro leaves on top and serve.

And its that easy to have deliciously flavoured chicken wings not from a box or a restaurant! These wings have such a unique and delicious flavour, I promise you won't be disappointed. I hope you enjoy this recipe as much as I did! I can't wait to make it again.

Happy Cooking my Friends!

Chiang Mai Chicken Jungle Curry

Wow! It is such a beautiful day here! Definitely a nice break from the dreary overcast days that we have seen so much of here in the Southern part of British Columbia. If you saw my post from a couple days ago about the Green Beans with Sticky Soy Cashews, then you'll be excited for this post. This curry goes so great with those green beans, so be sure to make them together and you'll have a divine meal for you and your friends and family. Tomorrow is going to be a busy day for me! I've got to be up bright and early so that I can make the trek to downtown Vancouver to participate in the Vancouver Sun Run. The Sun Run is a 10km run that brings out over 50,000 participants! It is quite the event and the downtown area of Vancouver is just packed full of people of all kinds. Since tomorrow is going to be so busy, I got some cookies baked today and have planned out my dinner menu for tomorrow so that I don't have much left to do tomorrow other than enjoy the run. Hopefully this beautiful weather carries over to tomorrow so that the run will be enjoyable too. :) Do you have anything exciting planned for the remainder of this weekend? Chiang Mai Chicken Jungle Curry Adapted from Meals in Heels by Jennifer Joyce Ingredients:

• 2 tsp vegetable oil


• 2 tbsp soft brown sugar


• 100g tamarind puree (or you can mix equal parts of lime juice, soy sauce and brown sugar and add that instead)


• 2 tbsp fish sauce


• zest and juice of two limes


• 800 ml coconut milk


• a coupe chicken breasts cut into bite size pieces


• toasted coconut shavings and cilantro leaves for garnish


• 2 long red chillies, seeds removed and chopped


• 1 1/2 inch knob of ginger, peeled and chopped


• 2 garlic cloves


• 6 lemongrass stalks, bottom inner third only, finely chopped


• 1 tbsp curry powder


• one bunch cilantro stems roughly chopped

Method:

1. Place the red chillies, ginger, garlic cloves, lemongrass stalks, curry powder and cilantro in a blender (or food processor) and blend until a smooth paste forms.


2. Heat the oil in a large saucepan over medium heat. Add the chicken and brown until almost cooked through. Add the curry paste and stir continuously for 5 minutes or until fragrant. Add the sugar, tamarind, fish sauce, lime zest and juice and coconut milk and simmer for 15 minutes or until thickened. Scatter over the toasted coconut and cilantro leaves and serve with rice & Green Beans with Sticky Soy Cashews.

I hope you enjoy this one! It really was delicious and authentic tasting. I think the key is making the homemade curry paste. It was so aromatic and flavourful. The original recipe calls for using prawns instead of chicken, but hubby is allergic to prawns so I sadly could not make it with the prawns. :( Oh well, I usually get my fix of prawns when I go out of town! Feel free to try it with whichever you prefer. I'm sure with chicken or prawns it will turn out delicious.

Happy Cooking my Friends! I hope you enjoy this recipe & the rest of the weekend.

On the 2nd Day of Christmas... Chutney Baked Brie

No holiday dinner is complete without a delicious appetizer; something hot, rich and delicious to nibble on while waiting for the turkey to come out of the oven and the gravy to be made. I found this fantastic recipe for baked brie that is quick and tastes amazing. Serve this baked brie with fresh baguette slices or some yummy crackers and you're set. Your guests will love how beautiful the brie looks when its plated and you will love how quickly it comes together.


For best results on this recipe, use a high quality curry powder that packs a bit of spice to it. I used some fabulous curry powder given to me by a wonderful woman who toasts and grinds her own amazing spice blends! It really does make all the difference to use good quality curry powder though - it actually smells and tastes different than the stuff you buy in the grocery store.

Chutney Baked Brie

Recipe from Allrecipes.com

Ingredients:

• 1 - 2.2lb wheel of double creme brie
• 2 tsp good quality curry powder
• 1 - 12oz jar mango chutney
• 1 cup chopped cashews
• 1 french baguette, sliced
• assorted crackers

Method:

1. Preheat oven to 350F.
2. Sprinkle curry powder over top and sides of brie and massage into rind to thoroughly coat the cheese. Place brie wheel in a large pie plate or other oven-proof dish. Spread a generous layer of chutney on top of the cheese wheel. Evenly sprinkle with cashews.
3. Bake 15 minutes in preheated oven, or until cashews are golden brown and cheese is melty. Serve with baguette slices and crackers.

I hope this recipe inspires you to try something new for your Christmas menu this year! Your guests will enjoy it and you will love that this appetizer doesn't take hours in the kitchen or oodles of patience - it is not a finicky recipe (because who has time for that at Christmas-time right?!).

Stay tuned for the 3rd day of Christmas recipe - you can look forward to a second appetizer recipe for your family and friends to nibble on while you finish making dinner! You might be thinking: "I have enough to do already, why make an appetizer?". Well I'll tell you why you want to throw together a couple of easy appy's for your guests. When you have easy, low-stress appetizer recipes, you can toss them together and serve them to your guests about 1-2 hours before dinner is ready. This will keep them occupied and satisfied while you put the finishing touches on dinner - without your "starving" guests hovering around asking when dinner will be ready!! ;)

Happy Cooking my Friends!

Tandoori BBQ Chicken

Save-on foods has these great bottled indian curry sauces in their ethnic foods aisle. Not only are they 1/2 the price of the brand name sauces (i.e. Patak's) they are absolutely delicious. I did something a little special with this one - I marinated the chicken in a yogurt marinade for a couple of hours prior to cooking it. It really enhanced the flavour. I then used this bottled sauce as the sauce for my cooked chicken. Simple and delicious.

Serve this chicken with a big pot of basmati rice and some naan bread and you have yourself a delicious meal.

First step: marinate the chicken for a couple of hours in the marinade recipe below:

Spicy Indian Chicken - Tikka Marinade

Recipe adapted from He Cooks She Cooks

Combine all of the following ingredients in a large bowl, add chicken and marinade in the fridge for a couple of hours. Then broil the chicken in the oven until it is cooked through.

• 1 cup of yogurt
• 1/2 TB of ground cumin
• 1/2 TB of ground coriander
• 1/2 TB of chili powder
• 1/2 TB of kosher salt
• 1 teaspoon cinnamon
• 2 cloves of garlic diced
• 1 TB of diced ginger
• Pinch of cayenne pepper
• 4 chicken breasts cut into bite size pieces

Step two: throw the cooked chiken into a large stir fry pan and empty a whole bottle of Western Family Classics - Tandoori BBQ Cooking Sauce onto the chicken. Heat through and stir well to coat all pieces of chicken. If desired, add a handful or two of frozen peas at the very end and cook until they're heated through. And voila - you have yourself a delicious and authentic tasting indian meal that is just as good as take out. If you want to feel like you're at the restaurant, sprinkle the finished dish with some chopped cilantro, brew up some milky chai tea and you're set.

I hope you enjoy this recipe and appreciate its weeknight simplicity. Happy Cooking my Friends!