CHICKEN TIKKA MASALA
Provided by Bobby Flay
Time 8h28m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
- Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the breasts with ghee and season both sides with salt and pepper, to taste. Arrange on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side.
- Remove the chicken from the heat and to a cutting board. Let the chicken rest for 5 minutes and cut it into 1-inch thick slices. Transfer the chicken to a platter and serve.
MASALA SAUCE(BOBBY FLAY)
I visited a Whole Foods store in Conn. recently and tried their Masala rice and it was so good(the rice and the sauce were mixed together), I wanted to recreate the recipe at home. Not finding it in the Whole Foods site, I came across this recipe by Bobby Flay. The recipe for the Masala sauce came with the recipe for Basmati Pilaf with Peas, but I'm posting it separately. From Bobby Flay's Throwdown with Bobby Flay, Episode: Chicken Tikka Masala.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
- Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
- At this point you could add chopped chicken or tofu if you want to add protein.
- Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
- Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.
BOBBY FLAY'S BBQ SAUCE RECIPE - (3.7/5)
Provided by Neenee
Number Of Ingredients 14
Steps:
- Heat the oil over medium high heat in a heavy bottom medium non reactive sauce pan. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add mustard, vinegar, worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses, and bring to a simmer. Cook, stirring occasionally for an additional 10 minutes or until thickened. Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for one week in a tightly sealed container in the refrigerator.
MASALA SAUCE
Make and share this Masala Sauce recipe from Food.com.
Provided by tychus2001
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the ghee on a moderate heat in a medium-large pan.
- Add the onion slices and cook gently for about 5 minutes.
- Add the black onion seeds, chopped chillies and the crushed garlic cloves and stir the ingredients together with the onions.
- Cook for 2 minutes.
- Add the tomatoes, yogurt and coconut milk and bring to a boil.
- Reduce the heat to medium and simmer gently for 20 minutes, stirring occasionally.
- Add the garam masala, chopped coriander, mint and lemon or lime juice and stir well.
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
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