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Roti

3/7/2021

Roti

INGREDIENTS

3 cup all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup water (approximate)
1 tablespoon canola oil
¼ cup oil for coating while cooking

DIRECTIONS

Mix flour, baking powder, salt and water into soft dough. If too dry, add a little more water. Add oil, knead for 30 sec.
Cover with a kitchen towel and let sit for 30 minutes.
Re-knead dough and divide into ten equal balls.
On a floured surface, roll each ball into 4-in diameter.
Lightly brush the outsides with oil and fry on medium heat for 30 sec per side. The roti will swell and have small light brown
To keep warm, cover each piece as you cook.

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Chicken Tikka Masala

3/3/2021

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Ingredients

CHICKEN MARINADE
6-8 skinless and boneless chicken thighs cut into bitesize pieces
1 cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced/crushes
1 tablespoon minced ginger
2 teaspoons salt
1 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
1/8 teaspoon chili powder
1 teaspoon turmeric

SAUCE
2 tablespoons oil
2 tablespoon butter
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoons ground turmeric
1 teaspoons ground coriander
2 teaspoons paprika
1 teaspoons chili powder (optional)
1 1/2 teaspoons garam masala
1 tablespoon tomato paste
1 1/2 cups tomato sauce or puree
1/4 cups water - (Optional)
1 cup half and half cream (you can also use coconut milk)
¼ cup fresh cilantro, for garnish
Preparation

Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated. Cover and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper. * If you have an air fryer, place chicken in air fryer at 400 °F and fry and brown each side. ** You can also brown the chicken in a large skillet over medium-high heat.
Place the marinated chicken pieces on the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
Make the sauce: Heat the oil and butter in a large pot over medium heat, then sauté the onions until soft (about 2-3 minutes)
Add ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 20-30 seconds, until the spices are fragrant, while stirring occasionally.
Stir in the tomato puree, tomato paste, and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and add chicken and it juice back into the pan and cook for an addition 10-15 minutes until chicken is cooked through and the sauce is thick and bubbling. If sauce is too tick add a bit more water to thin out, if needed.
Garnish with cilantro and serve over garlic rice or alongside naan bread.

Enjoy!

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Cooking with Dianne Morin

VEGGIE FRUIT JUICE

Roti

Roti

Chicken Tikka Masala

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