AUTHENTIC MATZO BALL SOUP RECIPE RECIPES

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CHICKEN TIKKA MASALA RECIPE - NYT COOKING



Chicken Tikka Masala Recipe - NYT Cooking image

This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.

Provided by Alison Roman

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 17

1 tablespoon garam masala
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons hot paprika or 1 teaspoon cayenne
1½ teaspoons kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 1/2 cups whole-milk yogurt
2 tablespoons fresh lemon or lime juice
6 large cloves garlic, finely grated
2-inch piece of ginger, finely grated
2 pounds boneless, skinless chicken thighs, left whole, or breasts, cut in half lengthwise or in thirds if extra large
2 tablespoons vegetable oil or ghee
1 large yellow onion, thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can whole tomatoes
3/4 cup heavy cream
1 1/2 cups coarsely chopped cilantro leaves

Steps:

  • Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
  • In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
  • Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
  • Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
  • Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
  • Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.  
  • Bring tomato sauce to a simmer if it’s not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
  • Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

Nutrition Facts : @context http//schema.org, Calories 641, UnsaturatedFatContent 19 grams, CarbohydrateContent 26 grams, FatContent 37 grams, FiberContent 7 grams, ProteinContent 53 grams, SaturatedFatContent 15 grams, SodiumContent 1314 milligrams, SugarContent 14 grams, TransFatContent 0 grams

MATZO BALL SOUP RECIPE | BON APPéTIT



Matzo Ball Soup Recipe | Bon Appétit image

This matzo ball soup stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Provided by Alison Roman

Yield 6 Servings

Number Of Ingredients 19

1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons club soda
1¼ teaspoon kosher salt
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

Steps:

  • Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
  • Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
  • Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
  • DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
  • Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
  • DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
  • Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
  • Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
  • Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
  • DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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