Murg Dhaniya – Chicken with Yogurt

I ate this on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you. Its heavy use of cilantro often gives it the name, Green Chicken and it is common in the Bengal region.
 
 
It has the mixture of chicken and yogurt, which allows the meat to tenderize and this is common to northern Indian regional cooking and is a holdover from the Mogul emperors.
Ingredients 
1 ½ lb of boneless and skinless Chicken, white, dark or both
1 cup of Yogurt
1 ½ tsp Salt
½ cup of Ghee(clarified butter) or canola oil
5 whole green Cardamom
10 whole Cloves
1 inch piece of stick Cinnamon
1 ½ cup of sliced Onions
4 tsp. chopped Garlic
4 tsp. chopped fresh Ginger
6 sliced green Chilies
1 tsp. Cayenne Pepper
1 cup of chopped Tomatoes
1 ½ cup of chopped fresh Coriander
4 tsp. Ginger root julienne
Marinate the chicken in the yogurt and salt for at least one hour. Heat the oil or ghee in an oven proof pot and add clove, cardamom, onions and sauté until lightly browned, then add chilies, garlic, ginger. Keep cooking until the mixture is fragrant. Be careful not to burn the mixture.
Add the cayenne pepper and tomatoes and cook until the oil separates from the mixture. Add the chicken mixture and stir thoroughly. 
Add 1/4- 1/2 cup of water and bring to a boil and simmer just until the chicken is tender. You may add more water if the curry becomes too thick. 
Sprinkle the chopped fresh coriander and julienned ginger over the top, cover and put into a 350 degree oven for 10 minutes. 
Serve with hot basmati rice and chutneys of your choice.

Cherry Tomato Marinara

This is a wonderful sauce for the summer and is easy to prepare and it’s perfect with rigatoni, fusilli or penne.

Its simplicity is the key and works best with cherry tomatoes which are fresh from the garden or a good quality organic cherry tomato.

The slow simmering is what really brings out the sweetness of the tomatoes and the onion and carrot. You want to be sure it doesn’t brown.



Ingredients


4 cups of Cherry Tomatoes

4 Tbsp Butter or Earth Balance spread
1/2 large Onion finely minced
1 clove Garlic, crushed and minced
2 Tbsp grated Carrot
Salt and Pepper to taste
1/4 cup Marsala Wine

Begin by adding the butter to a large saucepan and then add the onion and garlic and gently sauté until soft.


Add the grated carrot, salt, pepper and then add the cherry tomatoes. Gently cook until the entire mixture is glistening, then add the marsala and continue to cook gently until the tomatoes are bursting open. Gently crush them and allow to continue gently simmering.


Cook the pasta until it is 2 minutes short of being al dente. before draining, scoop out 1/2 cup of the pasta water and set aside. A Pyrex measuring cup works perfectly for this.


Drain the pasta and add it directly into the saucepan and toss with the sauce. Increase the heat, add the pasta water a bit at a time and continue cooking for 2 minutes. Toss with cheese and serve.