Tuesday, September 6, 2011

Luscious Fabric and Tandoori Chicken

I've been playing with some new fabric and it is to die for! I wish you could touch this, the front pocket part is made from a heavy, Italian silk blend fabric and the main purse feels like velvet. So luxurious! Tonight is the market - if it doesn't sell there, it'll be on Etsy tomorrow. Here's your chance to grab it before anyone else gets it!



Fall is here! I fired up the hot tub this weekend and have been going out the last two evenings. I hear the northern lights are supposed to be spectacular this year, so we should get a great view of those from the hot tub. We don't go in it if it's colder than -20F because you stick to things on your way back into the house.

Someone broke some glass over where we play Frisbee. Here's Tansy with her bandaged foot.



I've been playing with Indian recipes and made Tandoori  Chicken the other day. I also made a soup out of fresh peas and a stuffed potato and sweet potato patty. The only thing that was really good was the tandoori chicken so here's the recipe for that. Meanwhile, I'll continue to experiment.



Sharee's Tandoori Chicken

Four boneless, skinless chicken breasts cut into 1 inch cubes
1 tsp red chili powder or paprika powder
1 T freshly squeezed lemon juice
1 tsp table salt

For the marinade:
1 cup plain yogurt (if you don't have thick Greek yogurt, put the yogurt in cheese cloth and let it drain until thick)
2 T fresh ginger crushed
2 T fresh garlic crushed
1 tsp chili powder or paprika powder
1/2 tsp salt
2 T freshly squeezed lemon juice
1/2 tsp garam masala
2 T canola oil

In a small bowl, stir together the chili powder, lemon juice, and salt and rub it onto the chicken pieces. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.

Make the marinade: Put the yogurt in a bowl, add the ginger, garlic, chili powder, salt lemon juice, garam masala and oil, and stir.

Add the marinade to the chicken pieces and toss so that all the pieces are well covered with it. Cover the bowl again and put in the refrigerator for 3 to 4 hours to marinate.

Preheat the oven to 400. Put the chicken pieces onto a baking sheet in a single layer and cook for 35  minutes or until cooked through.

Serve hot with sliced, raw onion.

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That day of experimentation led to this in my sink and that wasn't even all of it!

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