Shah Jahan's Chicken

Dishes that incorporate almonds, raisins and youghurt are typical of the Moghul's that invaded India from Persia in the 16th century. Shah Jahan, one of the most famous of the Moghul emporers is best known as the builder of the Taj Mahal, the palace that he built as a memorial to his dead wife. This dish has a mild creamy flavour.

Serves 2-4

4 - 6 Chicken Breast
1 Teaspoon Salt
Black Pepper (freshly ground)
2 - 2½ tablespoon Ghee (it is possible to use a butter and oil mixture if you do not have ghee)
9 - 12 Green Cardamom pods
2 Bay Leaves
2 ins stick of Cinnamon
9 - 12 Cloves
12 - 15 Almonds
1 Cup Yoghurt
1 Teaspoon whole Cummin Seeds
½ Teaspoon Chilli powder
(Tip:- If your almonds still have the brown skin on them, then cover with boiling and very cold water alternately. This will loosen it and make it easier to peel off)

Slice the chicken breasts, sprinkle them with salt and pepper then put aside until needed.

Heat the ghee or butter and oil mixture in a large frying pan over a medium heat. Place the cardamom, cloves, cinnamon and bay leaves in the pan and stir around in the melted butter then carefully add half the chicken pieces. When they have sealed turn them over and continue cooking for about another five minutes or until they started to brown lightly. Lift them out with a slotted spoon and place in an ovenproof dish. Put the rest of the chicken pieces in the pan and repeat as above. Put the almonds into the pan. Stir them around a few times then pour the almonds, spices and remaining ghee over the chicken.

In a small bowl mix together the youghurt, cumin seeds and chilli powder. Pour this over the chicken and cover with a lid or foil. Bake in a medium oven (350°F) for 30 - 40 minutes. Stir the chicken to distribute the flavours halfway through the cooking time.

Serve this with Indian breads, rice or savoury couscous and salad. My favourite salad to go with this dish is made from slivers of raw red onion, tomatoes and fresh coriander leaves. The bright colours of the red, purple and green compliment the pale creamy colour of the chicken. The Indian way to eat the salad is to provide people with salt and a wedge of fresh lime to squeeze and sprinkle over just before eating.

***This recipe is AWESOME, especially if you like Indian food. The flavors were subtle at first, but after I mixed everything in the brown basmati rice I served it with, the flavors exploded. Beyond delish! I will cut down on the ghee by half next time, it was a little greasy. I'll also have to either cut out the almonds all together or put them in mine only and keep mine separate. I ♥ the smell of cardamom and cumin!

Lentil Potato bake

1 cup dried lentils
3 potatoes diced small
1 large onion finely diced
2 cloves of garlic minced
3 T olive oil
2 T fresh or dried Thyme
salt and pepper to taste
2 cups vegetable stock

1) Sort and rinse lentils. Boil lentils in vegetable stock until tender.
2) Place 2T olive oil in a large baking dish. Add Potatoes, onions garlic and seasonings toss to evenly coat. Bake in a 375 degree oven until golden brown. Remove from oven and add lentils to potatoes. Gently mix together. Drizzle remaining olive oil over lentils and potatoes. Place back into oven cook for another 25 mins

Tandoori Chicken Bites

3 large chicken breasts
1/2 cup plain yogurt
1 Tbsp lemon juice
2 cloves garlic
1 inch fresh ginger
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 Tbsp garam masala
1.5 Tbsp paprika, divided

TOTAL

If you are sensitive to spicy foods, you can leave out the cayenne or start with 1/4 tsp.

STEP 1: Cut the chicken breasts into small chunks. I cut each breast into 3-4 strips lengthwise, and then each strip into 4-5 chunks to yield approximately 40 pieces. Place the chicken pieces in a large zip top bag.

STEP 2: Add to the rest of the ingredients to the bag (yogurt, minced garlic, grated ginger, lemon juice, salt, coriander, cumin, turmeric, cayenne, garam masala, and 1/2 Tbsp of the paprika). Close the bag tightly and smoosh it around to mix the ingredients. Place the bag in the refrigerator for 2 to 24 hours to marinate.

STEP 3: Preheat the oven to 425 degrees. Cover a baking sheet with foil and spray with non-stick spray. Wipe the marinade from the chicken pieces and place them in a bowl. Sprinkle the last tablespoon of paprika and a pinch more of salt over the chicken pieces (add more cayenne if hot chicken pieces are desired). Toss to coat. The extra paprika here just helps the red color, you can skip it if desired. A little extra salt definitely helps, though.

STEP 4: Place the chicken pieces on the prepared baking sheet, spaced out so they do not touch. Bake for 15 minutes in the fully preheated oven. Take the sheet out, turn each piece of chicken over, and bake for an additional 15 minutes. Serve warm.

Fluffy Vanilla Cake and Vanilla Icing

Fluffy Vanilla Cake Whipped Vanilla Bean Frosting

Yield: One 2-layer, 8-inch round cake

Ingredients

5 large egg whites, at room temperature
1/4 cup and 3/4 cup whole milk, at room temperature
2-1/4 teaspoons ( pure vanilla extract
3 cups cake flour, sifted
1-3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes

Instructions:

Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.

Add the butter and remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

For the Whipped Vanilla Bean Frosting:

3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted confectioners' sugar (icing, powdered)
3 tablespoons milk
1 vanilla bean, scraped or 1-1/2 teaspoons of pure vanilla extract
1 teaspoon pure vanilla extract
pinch of salt

Instructions:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.

Best used right away.

.
Cake assembly:

Place bottom cake layer on cake plate or 8" round thin cake board and spread 1 cup of frosting on top with a small offset spatula.

Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.

Remove from refrigerator and apply a final "coat" of frosting.

Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.