Thad and Sara’s Chicken Tikka Masala


* 4 garlic cloves, minced
* 2 inches ginger, coarsely chopped
* 1/2 onion, coarsely chopped
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon garam masala
* 1/4 cup plain yogurt
* 2 tablespoons cilantro, minced

* 4 boneless, skinless chicken breasts, cut crosswise into thirds
* 1 medium red onion, cut into large chunks
* 4 garlic cloves
* 2 1/2 inches ginger, coarsely chopped
* 1/3 cup canola oil
* 1 inch cinnamon stick
* 1 teaspoon salt
* 1 tablespoon ground coriander
* 1 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds tomatoes, pureed in a food processor
* 1/2 cup heavy cream


Combine and puree the marinade ingredients in a food processor. Toss the chicken with the marinade and refrigerate at least one hour.

Puree the red onion, garlic and ginger in a food processor and set aside.

Combine the oil and cinnamon stick in a large saucepan over medium-high heat. Cook 1-2 minutes until the cinnamon stick unfurls. Add the onion puree and salt. Cook, stirring, until it turns light golden brown, about 20 minutes. Add water as the onion begins to stick, about 1 teaspoon at a time.

Heat the oven to 350?.

Add corriander, cumin, turmeric and cayenne. Cook, stirring, about 1 minute. Add the pureed tomatoes, stir and simmer until the oil separates about 10 minutes. Add the cream, bring to a simmer. Remove from heat. Arrange the chicken breasts in a single layer on a drip tray or a foil lined baking sheet. Cover with aluminum foil and bake until tender, 15 to 20 minutes. Then put them in the pan with the sauce and stir gently. Warm over medium heat for 5 minutes.

Indian Butter Chicken — II


* 1/4 cup vegetable oil
* 1 1/2 onions, chopped
* 1 clove garlic
* 2 tablespoons water
* 8 tomatoes
* 1 large green bell pepper
* 1 tablespoon salt
* 2 teaspoons garam masala
* 1 teaspoon chili powder
* 1/2 cup heavy cream
* 1/4 cup butter
* 4 skinless, boneless chicken breast halves – cut into bite-size pieces


Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.

Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

Indian Butter Chicken


* 1 3/4 pounds skinless, boneless chicken breast halves – cubed
* 1 tablespoon lemon juice
* 1 tablespoon chili powder
* salt to taste

* 1 cup yogurt
* salt to taste
* 2 tablespoons garlic paste
* 1/2 tablespoon garam masala
* 2 tablespoons melted butter
* 1 tablespoon chili powder
* 2 tablespoons ginger garlic paste
* 2 tablespoons lemon juice
* 2 tablespoons olive oil

* 1 tablespoon butter
* 1 tablespoon garam masala
* 1 tablespoon ginger paste
* 1 tablespoon chopped garlic
* 1 tablespoon chopped green chile pepper
* 2 cups tomato puree
* 1 tablespoon chili powder
* salt to taste
* 1 cup water
* 1 tablespoon honey
* 1/2 teaspoon dried fenugreek leaves
* 1 cup heavy cream


Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Place chicken on skewers. Place skewers in a 9×13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Creamy Chicken and Mushroom Pasta


* 1 teaspoon olive oil
* 4 pounds boneless, skinless chicken breasts, cut into bite size pieces
* 1 cup onion, diced
* 2 cups mushroom, sliced
* 2 cloves garlic, minced
* 3/4 cup white wine
* 3/4 cup chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 2 bay leaves
* 2/3 cup milk
* 2 tablespoons flour
* 4 cups linguine, cooked


Cook pasta according to directions on package. Drain.
Saute chicken in a large non-stick skillet over medium-high heat until done. Remove from pan.

Saute onion and garlic in the pan for 5 minutes. Add mushroom and continue to saute for 4 minutes. Return chicken to pan. Add wine, broth, thyme, salt and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Discard bay leaves.

Combine milk and flour in a small bowl. Add milk mixture to the pan and cook for 3 minutes. Stir in pasta.

Cilantro Chicken


* 1 pound boneless, skinless chicken breasts
* 1/2 cup dry white wine
* 1 bunch cilantro
* 4 garlic cloves, minced
* 4 tablespoons fresh lime juice
* 1 tomato, peeled, deseeded and diced


Preheat oven to 350°.

In large non-stick saute pan, brown chicken on medium-high heat. Transfer chicken to a Dutch Oven. Bring wine to a boil in the saute pan. Transfer it to the Dutch Oven, pouring it over the chicken. In a food processor, combine cilantro and garlic, mixing well. Sprinkle over the chicken. Add lime juice and tomato.

Bake, covered, for 30 minutes.

Portland’s Palate, by the Junior League of Portland, Oregon

Chicken with Spinach Ziti


* 4 boneless, skinless chicken breasts
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon olive oil
* 3/4 cup onion, diced
* 1 garlic clove, diced
* 1 1/2 cup chicken broth
* 2 cans diced tomatoes with onions and peppers, drained
* 4 cups spinach
* 1 tablespoon fresh basil
* 1 tablespoon butter
* 4 cups cooked ziti
* 1/4 cups parmesian cheese, grated


Cook ziti according to directions on package. Drain.

Cut chicken into 1 inch pieces and sprinkle with salt and pepper.

Heat oil in a large non-stick pan over medium-high heat. Add chicken, onion and garlic. Saute 5 minutes. Stir in broth and tomatoes. Bring to a boil, reduce heat and cook for 5 minutes. Add spinach, basil and butter. Cook 2 minutes. Toss chicken mixture with pasta, and top with cheese.

Cooking Light Magazine

Chicken with Rosemary and Mustard Sauce


* 6 boneless, skinless chicken breasts
* 3 tablespoons butter
* salt and pepper to taste
* 6 green onions, chopped
* 2 cups mushrooms, chopped
* 3/4 cup dry white wine
* 1 cup chicken broth
* 1/4 teaspoon salt
* 1 tablespoon fresh rosemary
* 2 tablespoons dijon mustard


Season chicken with salt and pepper. In large non-stick saute pan with 2 tablespoons of butter, brown and cook chicken on medium-high heat. Transfer chicken to a plate. In remaining 1 tablespoon of butter, saute mushrooms and onions until soft. Remove and add to chicken. Add wine, broth, salt and rosemary to pan and boil until liquid is reduced. Stir in mustard. Return chicken and mushrooms to pan and simmer for 5-10 minutes.

What’s For Dinner, by Maryana Vollstedt

Chicken and Basil Pasta


* 1 8 oz. package of fresh pasta
* 2 teaspoons olive oil
* 1/2 cup onion, diced
* 1 clove garlic, minced
* 2 cups boneless, skinless chicken breasts, cooked and cubed
* 2 1/2 cups tomatoes, diced
* 1/4 cup basil, chopped
* 1/2 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 1/4 cup parmesian cheese


Cook pasta according to directions on package. Drain and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Don’t over cook or basil will loose flavor.

Toss sauce with pasta. Serve with parmesian cheese.

Cajun Blackened Chicken Breasts


* 6 boneless, skinless chicken breasts
* 4 tablespoons butter
* 3 tablespoons cajun seasoning

Cajun Seasoning
* 1 teaspoon garlic powder
* 1 teaspoon basil
* 1 teaspoon thyme
* 1/4 teaspoon oregano
* 1 tablespoon paprika
* 1 teaspoon celery salt
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon white pepper
* 1/2 teaspoon onion powder


Add all ingredients for the cajun seasoning together in a small bowl and mix well. Place butter in a flat bowl. Dip chicken in butter and place on a plate. Season on both sides with seasoning.

Brown chicken on both sides in a cast-iron skillet over high heat. Drizzle remaining butter over chicken and continue cooking until chicken is cooked through.

What’s For Dinner, by Maryana Vollstedt

Cara’s Schezuan Salmon


* 1/2 cup soy sauce
* 1/2 cup sake
* 1/4 cup green onion, diced
* 1/4 cup scallions, diced
* 1 pound salmon


Combine all ingredients in a gallon ziplock bag and refrigerate for 1 hour. Remove salmon from the bag, and cook in a saute pan over medium high heat for about 6 minutes a side.