Spring is finally here and days are getting longer and warmer. I love this weather. Last week had been really cold and there were April showers and I love the saying "April showers bring May flowers". Come to think of it, May flowers are my absolute favorite. Long time ago there used to be a May flower bulb in my yard and it used to lie dormant for the entire 11 months except for May and in may it would bloom and be alive and fresh for the whole month. Ooh how I love it!!!
Anyway, its the season of picnics again and I made simple Chicken Tikka and I bought some bread which is like Naan but more softer. I don't know what Roti it is exactly but it is available in middle eastern stores usually. And with that I roasted onions and red bell pepper and made Hummus with Kalamata Olives. It makes such a nice and easy picnic basket
Bake the chicken for 20 minutes at 350 degrees (Serve as is for finger food)
In a pan heat the oil and fry the onion and ginger till the onion starts changing color. Add ginger-garlic paste and fry for a minute. Add cumin and coriander powder and mix well. Add tomato paste and cook till the paste turns dark with 1/4 cup water. Add chicken and the juices from the pan and the milk, stir to combine and simmer for 10 minutes, stirring occasionally. Serve with Roti
Anyway, its the season of picnics again and I made simple Chicken Tikka and I bought some bread which is like Naan but more softer. I don't know what Roti it is exactly but it is available in middle eastern stores usually. And with that I roasted onions and red bell pepper and made Hummus with Kalamata Olives. It makes such a nice and easy picnic basket
Chicken Tikka Masala (Grilled chicken in a milk and tomato gravy)
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| Chicken Tikka Masala |
Ingredients:
- 1 lb chicken breasts cubed
- 2 tablespoons plain yogurt
- 3 tablespoons oil
- 1 teaspoon salt, chilly powder
- 1/2 teaspoon turmeric, garam masala, cumin powder, coriander powder
- 4 oz tomato paste
- 1-11/2 cup whole milk or 1 cup cream
- 1 medium large onion chopped fine
- 1 heaped teaspoon ginger-garlic paste
- 1 inch cinnamon stick, 1 cardamom
Bake the chicken for 20 minutes at 350 degrees (Serve as is for finger food)
In a pan heat the oil and fry the onion and ginger till the onion starts changing color. Add ginger-garlic paste and fry for a minute. Add cumin and coriander powder and mix well. Add tomato paste and cook till the paste turns dark with 1/4 cup water. Add chicken and the juices from the pan and the milk, stir to combine and simmer for 10 minutes, stirring occasionally. Serve with Roti
Hummus with Olives(Dipping sauce made with Olives and Chickpeas)
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| Hummus with Kalamata Olives |
Ingredients:
- 1 can Chickpeas/garbanzo drained
- 2 big or 3 medium garlic pods peeled
- 2-3 tablespoons of fresh squeezed lemon juice
- 1/2 cup kalamata olives
- 1 heaped teaspoon roasted sesame seeds (optional)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon olive oil
- 1-2 tablespoons water
Ground everything into a smooth paste. Take this paste into a dish and make a well in the middle. Add some olive oil to the well and sprinkle with paprika and pine nuts
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