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Old 03-23-2010, 07:21 PM   #31
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I have leftover sauce because I made the full amount of sauce but only used one pound of chicken for hubby and me. I may use that sauce for lunch tomorrow
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Old 03-24-2010, 08:49 AM   #32
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Putting this on the menu for next week. Thanks!
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Old 03-24-2010, 05:15 PM   #33
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Is this the same as Chicken Tikki Masala? I love that stuff, it's my absolute favorite and it does seem the same to me.
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Old 03-24-2010, 05:15 PM   #34
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Me too - this week actually - probably tomorrow or the next day! Thanks so much! And, Char, when you give something the thumbs up, I just know it has to be good!
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Old 03-24-2010, 07:09 PM   #35
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I haven't had Tikka Masala, Jess, so not sure if it's the same - I bet if you google both recipes though, you can make the comparison.

Aw, thanks, Jen! As always everything is so subjective with tastes, but we just adore this dish.
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Old 03-26-2010, 01:48 AM   #36
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I'm glad you all like it!!!!

Has anyone tried this recipe with lamb? It's pretty good if you have a flavorful cut of lamb.
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Old 03-26-2010, 07:32 AM   #37
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DB, I bet that would be great!

I'm SO glad and thankful that you posted this one. We'll be having it often.
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Old 03-26-2010, 01:37 PM   #38
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Add me to the thankful peeps! Thanks MiRedkitty and Delhibelli! Wonderful dish! See Quinoa thread for more superlatives.
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Old 03-26-2010, 02:57 PM   #39
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I've wanted to make this for a while now, finally got chicken and will be making it tomorrow. Looks wonderful!
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Old 03-27-2010, 06:39 PM   #40
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I just made this again tonight with a couple tweakages!

I had some frozen Costco rotisseried chicken breast in the freezer so defrosted that.

Made the sauce per the instructions down to blending it - instead, I added the tomato paste and chicken stock right to the pan, then used my immersion blender to get it all smooth, then went on from THERE.

In addition to the seeded jalapeno I used last time, I added a seeded Serrano as well.

Got the sauce all made up, threw in the precooked chicken, let it simmer about 15 minutes and same result -YUUMMMMM!!

If you haven't tried this - you should! It's pretty easy, doesn't take too long, and the flavor is just out of this world.
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Old 03-27-2010, 09:38 PM   #41
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I was going to make this tonight but didn't have all the ingredients so I made yellow curry instead. But I really wanted to make this, just didn't want to go the store. Can't wait to try this one!
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Old 03-30-2010, 08:01 AM   #42
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subscribing so I can find this again - sounds amazing!
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Old 04-05-2010, 08:23 AM   #43
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Finally made this and it was excellent! My DH absolutely loved it, and asked me to make sure to make it again really soon. Thanks for this tasty recipe, love the spices in it!
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Old 04-05-2010, 09:43 AM   #44
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Me too, Angie - love the spices in it!
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Old 04-05-2010, 09:50 AM   #45
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Quote:
Originally Posted by Charski View Post
I just made this again tonight with a couple tweakages!

I had some frozen Costco rotisseried chicken breast in the freezer so defrosted that.

Made the sauce per the instructions down to blending it - instead, I added the tomato paste and chicken stock right to the pan, then used my immersion blender to get it all smooth, then went on from THERE.

In addition to the seeded jalapeno I used last time, I added a seeded Serrano as well.

Got the sauce all made up, threw in the precooked chicken, let it simmer about 15 minutes and same result -YUUMMMMM!!

If you haven't tried this - you should! It's pretty easy, doesn't take too long, and the flavor is just out of this world.
AWESOME! DH is roasting 2 whole chickens tonight and I wanted to make this with some of the lefotver shredded chix. Thanks for the tips.
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Old 04-13-2010, 04:54 PM   #46
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made this with 'cauli' biryani tonight it was amazing!
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Old 04-13-2010, 06:08 PM   #47
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Here's the recipe I used this weekend. It was easy and wonderful:

Makhani (Indian Butter Chicken)
3 8-oz cans tomato sauce
2 Tbsp garam masala spice mix*
1 1/2 lbs cubed raw chicken
1/4 cup butter
1/4 - 1/2 cup finely chopped onion
2 cloves garlic
1/2 cup cream (or MORE if you like it rich)

Combine tomato sauce & garam masala and simmer, covered. Meanwhile, saute chicken, garlic and onion in butter, being careful not to brown or burn the butter. After chicken is cooked through, stir it into the sauce and continue simmering until chicken is tender. Stir in cream; do not bring back to a simmer after adding.

*Garam Masala Spice Mix
1 tsp corriander
1 tsp cumin
1 tsp cardamom
1 tsp pepper
1/2 scant tsp cinnamon
1/4 scant tsp cloves
1/4 scant tsp nutmeg

Mix all together
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Old 04-14-2010, 06:29 AM   #48
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Hmm, I want to make this again! Shimmer that's an interesting recipe too. I will give it a try sometime. Thanks.
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Old 04-14-2010, 08:22 AM   #49
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I've made it several times now - last week, I took 4 split chicken breasts and just slathered them in the sauce, covered with foil, and ovenroasted til they were done, then took the foil off to let them brown a tiny bit.

Not AS good as every little morsel cooked and coated in sauce, but pretty dang tasty just the same, and not much work involved! Especially now that I just use my immersion blender in the pot instead of worrying about the blender.

I think DH would eat this every night if I would.
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Old 04-15-2010, 05:13 PM   #50
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Dinner tonight AGAIN
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Old 04-15-2010, 07:48 PM   #51
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I love that you all love this recipe! What kind of sides do you eat? Has anyone made naan yet?
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Old 04-15-2010, 10:40 PM   #52
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I didn't make naan but I DID make paneer, twice! Turned out pretty dang well too. We made matak paneer with it. YUMMY.

We also eat quinoa with our butter chicken - no rice - the quinoa, IMHO, is even better.
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Old 04-16-2010, 05:47 AM   #53
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Quote:
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I love that you all love this recipe! What kind of sides do you eat? Has anyone made naan yet?
Actually, last night I added fresh steamed broccoli to the dish......it was so good!!!
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Old 04-16-2010, 06:08 AM   #54
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How many servings is the recipe? And does anyone have the carb count?
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Old 04-16-2010, 07:52 AM   #55
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I think I will try this next week I have never cooked with a chili so can anyone enlighten me on what kind is best for this and any other help with chili's.

Thank you
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Old 04-16-2010, 07:59 AM   #56
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Sandy, it's actually a "chile" (in Spanish anyway!) when it's the whole pepper. Most of the heat of ANY kind of pepper is contained in the seeds and the white "veins" or "ribs" inside the chile. Scraping all those out will greatly reduce the heat you get.

Wear surgical or other gloves when you deal with them or you'll get an unpleasant burning under your fingernails, and if you rub your eyes or nose - well - DON'T do that!

Milder chiles for this dish would be poblanos, anaheims, cubanelles, etc. Medium I would say would be jalapenos or Serranos, although you CAN get hot ones of both those - no way to tell by looking though! HOT peppers are habaneros, pequins, Thai chiles....

I usually use jalapenos and Serranos and I seed them or not, depending on how hot I want the final dish. A seeded and deveined jalapeno, IMHO, just adds a nice flavor and a mild heat to a dish like this. If you're worried about it, use half a jalapeno to start - you can always add more!

And not that it would work in this recipe, but one of my favorite peppers is a chipotle, which is a smoked and dried jalapeno. You can get them canned in a sauce called "adobo" - they are really tasty but can be REALLY hot too!

HTH!

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Old 04-16-2010, 08:09 AM   #57
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Thank you Char. I am making my menu for the month of May and this will be added to it.
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Old 04-16-2010, 11:46 AM   #58
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Old 04-16-2010, 01:39 PM   #59
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Sandy, hope you love it as much as we do!

BTW cooking that diced/seeded/deveined chile down with the onions will take some of the heat out of it too.
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Old 04-17-2010, 07:44 AM   #60
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Quote:
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How many servings is the recipe? And does anyone have the carb count?
Whole Recipe: 1711 Calories; 123g Fat; 100g Protein; 60g Carbohydrate; 14g Dietary Fiber; 46g Net Carbs
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