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Chicken Makhani (Butter Chicken

Butter Chicken with Garlic Naan and Rice

INGREDIENTS

1 lbs chicken cut into bite sized pieces
1 onion, chopped
2 tbsp butter
Juice of half a lemon
5 cloves garlic, grated
1/2″ piece of ginger, grated
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste
1 bay leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 cup tomato puree
salt & pepper to taste
1 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp cornstarch
1/4 cup water

1. Heat vegetable oil in a large sauce pan over medium high heat.  Cook onions until soft and translucent.  Stir in butter, lemon juice, grated ginger, grated garlic, 1 tsp of garam masala, chili powder, cumin, bay leaf, and cayenne.  Fry spices for about 1 minute.  Add tomato sauce and simmer for a couple minutes.  Add half and half & heavy cream and drop temperature to low.  Allow to simmer for 10 minutes.  Season with salt and pepper to taste.  

2. Heat oil in another skillet over medium heat and cook chicken until lightly browned, about 10-12 minutes.  Reduce heat and season with 1 tsp garam masala and cayenne.  Take some sauce from pot and add to chicken pan.  Toss and simmer until liquid is reduced and chicken is cooked through.  Transfer chicken into pot with sauce.  

3.  Heat pot to simmer.  Stir corn starch & water together and add to sauce.  Cook 5-10 minutes or until thickened.  Serve hot with fresh rice or hot naan.  

Butter Chicken with Garlic Naan and Rice

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Thai Basil Chicken

Thai Basil Chicken

INGREDIENTS

1 lb boneless chicken thighs, cut into bite sized pieces
2 green onions cut into 2″ lengths
1-1.5 cups Thai basil leaves, loosely packed
6 garlic cloves, minced
2 birds eye chilis chopped
2 tbsp neutral oil (I used Peanut)

SAUCE

1 tbsp oyster sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/4 cup water

  1. Combine sauce ingredients, mix, and set aside. 
  2. This is a very fast cooking time, be quick. Heat oil in pan over high heat and add garlic and chili.  Cook for 10-20 seconds. 
  3. Add the scallion whites and chicken. Cook for a couple minutes until chicken no longer looks pink. 
  4. Add sauce and cook until sauce reduces to a silky, glossy consistency. It should coat the back of a spoon but slide off easily.  
  5. Toss green part of green onions into pan as well as the basil leaves.  Stir until wilted and turn off the heat. 
  6. Serve with hot rice.  Save some fresh basil, finely chopped scallions, and maybe some sesame seeds for garnish.  

 

Thai Basil Chicken

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Chicken Chop Suey

Chop Suey

Chop Suey is a uniquely Chinese-American dish created by Chinese immigrants during the Gold Rush era.  The dish has origins in the Taishan region of China, but there are many conflicting reports of when the dish was invented.  

INGREDIENTS

1/2 cup chicken broth
1/2 cup soy sauce
1-2 tbsp oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1-1.5 lbs chicken, cubed into bite sized pieces
1 cup broccoli florets
2 carrots diced or julienned
1 small red or orange bell pepper cubed
4 mushrooms sliced
1 cup bok choy chopped
2 stalks celery sliced
1 onion sliced 
4 cloves of garlic sliced
1″ ginger piece minced
salt & pepper

1.  Combine chicken broth, soy sauce, oyster sauce, cornstarch and sugar and stir.  Set aside
2. Gather and cut all other ingredients.  
3. Heat pan to medium high heat and add neutral cooking oil.  Cook garlic, ginger, and half the onion until fragrant.  Add chicken and stir fry until chicken is no longer pink.  
4.  Stir sauce and add to pan.  Immediately add broccoli, carrots, and bell peppers.  Stir and cook for at least 2 minutes. 
5.  Add mushrooms and celery, stir, and cook for another minute. 
6. Add the rest of the onion, bok choy, and mushrooms.  Stir and cook for another minute. Adjust with salt and pepper to taste. 
7. Serve hot with a bowl of rice. 

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Korean Fried Chicken with Sweet Garlic Soy

Korean Fried Chicken w/ Sweet Soy

Batter:

1-2 lbs chicken wings or drum sticks
1/2 cup rice flour
1/2 cup corn starch
1/2 cup Water
salt & pepper to taste

Sauce:

6 Cloves Garlic pressed or grated
1/2 tbsp ginger grated
2 tbsp Gochujang (Korean Chili Paste)
2 tbsp Soy Sauce
1/4 cup honey
1-2 tbsp rice vinegar (or apple cider vinegar)
2 tbsp Water

Heat gently to combine

Enough Oil to Fry.

1. Heat Oil to 325-350. Dunk chicken in batter and fry for 8-12 minutes depending on size. Work in batches if necessary.

2. Set chicken on rack or paper towels to drain and cool

3. Bring temperature of oil up to 375. Fry chicken again for 5-8 minutes.

4. Remove from oil to rack or plate with paper towels. Brush on sauce while hot. Serve immediately.