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Showing posts from April, 2017

Murg Dhaniya - Chicken with Yogurt

I ate this on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you.  Its heavy use of cilantro often gives it the name, Green Chicken and it is common in the Bengal region. It has the mixture of chicken and yogurt, which allows the meat to tenderize and this is common to northern Indian regional cooking and is a holdover from the Mogul emperors. Ingredients  1 ½ lb of boneless and skinless Chicken, white, dark or both 1 cup of Yogurt 1 ½ tsp Salt ½ cup of Ghee(clarified butter) or canola oil 5 whole green Cardamom 10 whole Cloves 1 inch piece of stick Cinnamon 1 ½ cup of sliced Onions 4 tsp. chopped Garlic 4 tsp. chopped fresh Ginger 6 sliced green Chilies 1 tsp. Cayenne Pepper 1 cup of chopped Tomatoes 1 ½ cup of chopped fresh Coriander 4 tsp. Ginger root julienne Marinate the chicken in the yogurt and salt for at least one hour. Heat the oil or ghee in an

Cherry Tomato Marinara

This is a wonderful sauce for the summer and is easy to prepare and it's perfect with rigatoni, fusilli or penne. Its simplicity is the key and works best with cherry tomatoes which are fresh from the garden or a good quality organic cherry tomato. The slow simmering is what really brings out the sweetness of the tomatoes and the onion and carrot. You want to be sure it doesn't brown. Ingredients 4 cups of Cherry Tomatoes 4 Tbsp Butter or Earth Balance spread 1/2 large Onion finely minced 1 clove Garlic, crushed and minced 2 Tbsp grated Carrot Salt and Pepper to taste 1/4 cup Marsala Wine Begin by adding the butter to a large saucepan and then add the onion and garlic and gently sauté until soft. Add the grated carrot, salt, pepper and then add the cherry tomatoes. Gently cook until the entire mixture is glistening, then add the marsala and continue to cook gently until the tomatoes are bursting open. Gently crush them and allow to continue gently simmering.