Today, I will share with a healthier recipe of a dish that is very close to my heart. I have enjoyed this many times at the dad’s old restaurant and I have made this dish few times myself. I am talking about my favorite Chicken Tikka Masala. The traditional recipe is rich and creamy. Today, I will share both a healthy diary version and a diary free paleo version. Hope you enjoy make your favorite version. I look forward to hearing your comments. Happy reading.
Ingredients for Diary Version:
For the chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total) but into cubes
- 1/4 cup plain whole-milk Greek-style yogurt
- 2 tablespoons peanut oil (I used sesame oil since I am allergic to peanut)
- 2 teaspoons fresh lime or lemon juice
- 1 large clove garlic, minced
For the sauce:
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg (I omitted it)
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
- 4 tablespoons (1/2 stick) I Cannot Believe It’s Not Butter
- 1 large white onion, finely chopped
- 1 1/2 cups canned tomato purée
- 3/4 cup water
- 1/2 cup fat free half & half
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
- Naan (Indian flatbread) and/or cooked Basmati Rice
- Equipment: Meat mallet or rolling pin, Microplane
Instructions For Diary Version:
- Marinate the chicken: Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness. Cut the chicken into cubes. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil (I use sesame oil), lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
- Make the sauce: In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, half & half, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
- While sauce is simmering, cook chicken: Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
- Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
- To serve: Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice.
Ingredients for diary free version:
- 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
- 7 tablespoons light olive oil, divided
- 2 T minced garlic, divided
- 2 tablespoons lime juice
- 1 teaspoon coriander, divided
- 2 teaspoons Hungarian paprika, divided
- 1¾ teaspoons sea salt, divided
- 3 tablespoons dairy free plain coconut milk yogurt (or any allowed)
- 2 teaspoons finely grated or minced ginger (dried is not the same!)
- 1 medium onion, diced
- 1 cup cherry tomatoes, halved (or other tomato is fine)
- ½ cup full fat canned coconut milk
- ¾ teaspoon cumin
- 1 teaspoon honey, or a few drops liquid stevia (to taste)
- 2 tablespoons ghee or allowed vegan butter
- 1 tablespoon lime juice
Instructions for diary free version:
- Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons olive oil, 1T garlic, 2T lime juice, ½ t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!
- Preheat a grill to high heat. Place all the chicken in a grill basket, and cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.
- Make your masala paste.
- In a medium saute pan, heat 3 tablespoons light olive oil or coconut oil over medium heat.
- When the oil is hot, add in the ginger, garlic, and onion. Cook until the onion if softened, a few minutes.
- Stir in the tomato. Cook to soften the tomato skins: about 3-4 minutes.
- Shovel the mixture into a blender along with all the remaining ingredients. Puree the whole mixture to pulverize the tomato skins.
- Heat the sauce gently over low heat along with the chicken to warm. Taste and adjust seasoning as needed!
Hope you enjoy making your healthy version of my favorite dish. Let me know if you made any changes that worked for you. I always marinate my chicken overnight in the refrigerator just to give it the extra flavor. I know that a lot of people don’t have that patients, but that is out the chef use to do it at my dad’s restaurant at well and the result was mouth watering. Again, I can’t wait to hear your version. Enjoy.
My sister loves burger. However, as a family we wanted to cut down on red meat so I have been looking for some healthy and tasty vegetarian alternative for us to try. Through my search I came across this diabetic friendly chickpeas burger at Diabetes Forecast Magazine. This came out to be even better because my parents are diabetic, so I can make it for them as well. Hope you enjoy this healthy vegan recipe. The recipe makes 4 burgers with 15 minutes preparation time and 15 minutes cooking time. Happy reading.
- 2 tablespoon of olive oil, divided
- 1 small onion, diced
- 3 tablespoon of minced celery
- 2 tablespoon of minced red bell pepper
- 2 garlic cloves, minced
- 2 teaspoon of curry powder
- ½ teaspoon of kosher salt
- ¼ teaspoon of ground cumin
- Pinch of ground cayenne pepper
- 2 cups of canned chickpeas, drained and rinsed
- 1 ½ cups of bread crumbs
- In a skillet, heat 1 tablespoon of the oil over medium heat.
- Add the onion and sauté for 3 minutes.
- Add the celery, red pepper, parsley, and garlic and sauté for 2 minutes.
- Stir in the curry powder, salt, cumin, black pepper, and cayenne and remove the skillet from the heat.
- Puree the chickpeas in a food processor or blender. Pulse until you have a coarse puree, adding a little water if necessary. In a mixing bowl, combine the chickpea puree, the vegetable mixture, and the bread crumbs and mix well.
- Form the chickpea mixture into 4 patties. Heat the remaining oil in a heavy skillet, preferably cast iron, over medium-high heat. Add the patties to the skillet and cook for 5 to 6 minutes per side.
- Serve the burger patties as you prefer.
Each patty has 225 calories with 8 g of total fats (1.2 g saturated fat), 33 g of carbohydrate, 5 g fiber, 5 g sugar, 0 mg of cholesterol, 345 mg sodium, 230 mg potassium, 6 g protein, and 105 mg phosphorous. This is a great, healthy meal to serve to kids as well. Please let me know much you love much this vegan, burger.
Today I want to bring to you some simple at home things you can do to make your skin healthier and treat every day skin problems. I came across this article at Women’s Magazine and I will share this with you today. “Many of these over the counter treatments contain harsh chemicals that could be doing you and your skin more harm than good,” says New York-based dermatologist David Bank, M.D. “Studies have shown that you can take care of your skin with natural ingredients found at home.” Solve all of your skincare needs with these DIY fixes. Hope you start the year with beautiful glowing skin. Happy reading.
- For oily skin we have Banana and Honey mask. Excess oil in our face can lead to blemishes and pimples. Bananas are among the most widely consumed fruits on the planet and, according to the US. Department of Agriculture, Americans’ favorite fresh fruit. It is high in potassium, magnesium, vitamin C, and B6. It is also high in anti-oxidants, which can protect us from free radicals that are roaming around every day. Moreover, according to Dr. Banks, “Banana contains zinc and vitamin C, which help fight and treat acne and control your skin’s natural oils.” The mask serves as the perfect acne prevention. Hence, in order to make this mask, mash one fully ripe banana, two tablespoons honey, and a few drops lemon juice together in a bowl. Apply to the face, and leave on for 15 to 20 minutes. Remove with a warm washcloth, and pat dry.
- Pumpkin Cream and Raw Honey Mask: “This mask is an amazing way to gently exfoliate your skin,” says Kimberly Smith, an aesthetician at Rejuvena Health and Aesthetics in Scottsdale, Arizona. The honey is anti-inflammatory and a great moisturizer as well. Because raw honey has anti-inflammatory benefits, it calms inflamed blemishes. In order to make this mask, mix one tablespoon organic canned pumpkin (not to be confused with pumpkin pie filling), a half-teaspoon organic full-fat cream or buttermilk, and one teaspoon raw honey. I use organic raw honey. Let the mixture sit for 15 minutes, and then rinse with warm water.
- The next mask is Aspirin Face Mask. I myself have used this mask for blemished. According to Dr. Banks, this mask is great for treating specially meant for treating pimples or for soothing irritation caused by them. In order to make this mask crush one to three aspirin pills (or more if you need more coverage; I use uncoated aspirin) in a small dish, and mix in just enough water to turn the powder into a paste. Add a few drops of warmed honey (again I use raw organic honey). Apply the mixture to your face, and let it sit until it dries (about 10 minutes), then wash of
- Revitalizing Plum Mask: According to Smith, this mask is not only great mask for acne prone skin but also great for revitalizing all type of skin. On top of being a great source of vitamins A, C, E, K and B complex, it is also rich is beta carotene, iron, potassium, and magnesium as per Smith. When applied topically, plums “protect our cells from inflammation caused by free radicals and decrease the loss of elasticity that makes skin sag. People who suffer from acne also benefit because it helps to normalize oil production and revitalize dull, uneven-looking skin” says Smith. Hence, in order to make this make, puree three to four ripe plums, and mix with a half-teaspoon turmeric, one tablespoon raw honey, and one tablespoon organic Greek yogurt. Massage onto the skin, and leave on for 10 to 15 minutes. Rinse with warm
- Aloe Vera and Avocado Face Mask: According to Banks, avocadoes are filled with fatty acids and vitamins, which hydrates skin’s cells, locks its moisture, and heal dry and flaky skin, while aloe vera is known for its soothing and anti-inflammatory properties. Hence in order to make this mask, mash half an avocado in a bowl. Mix in two tablespoons aloe vera gel, one tablespoon dry oatmeal, and one tablespoon warmed honey. Apply the mixture to clean, dry skin, and let sit for 15 minutes. Rinse with warm water and a warm washcloth.
- Honey Spiked Lotion: This is a simple process, just a little raw organic honey to moisturizer. According to Smith “It will make it hydrate better because honey is a natural humectant.” Humectants are key ingredients in many creams and cleansers because they hold onto moisture. Just make that you do not add too much honey because it can make the moisture too sticky. Hence, just mix couple of drop of raw organic honey to your regular moisturizer before applying.
- Cucumber and Oatmeal Face Mask: According to Dr. Banks, these two ingredients can significantly reduce inflammation in your face. Hence, in order to make this mask, just mix together one cup oatmeal with a finely chopped cucumber. Apply the mixture to you face for 20 minutes, and then rinse with a warm washcloth.
I would love to hear if any of these home remedies worked for you. If you have any home remedies of you own I would love to hear that as well.
Hope you guys had a wonderful and marry Christmas. Today, I as usual, I want to share with another no bake easy to make treat, with vegan, gluten free and healthy as well. I came across this wonderful treat at Chocolate-covered Katie blog site. Happy readings.
- 1 cup pitted dates
- 1/2 cup almonds, unsalted
- 1/4 cup walnuts, unsalted
- 1/4 cup unsweetened cocoa powder
- 2 ripe bananas
- 4 tbsp natural almond butter
- 1/4 cup more unsweetened cocoa powder
- 4 tbsp Organic unpasteurized honey (Note: strict vegans can use agave)
- Add dates in a bowl with warm water and allow them to soak for 30 minutes, then drain.
- Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.
- Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.
- Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.
- Spread mixture over bottom layer until evenly distributed.
- Place in freezer for 30 minutes.
- Cut into 16 squares.
- Re-freeze whatever you don’t eat, and enjoy at another time!
Hope you enjoy this sweet, healthy, vegan, gluten free, and tasty no bake treat. Enjoy.