How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.
Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you’re into chemistry, you can read more about this process in the Wikipedia.)
Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.
If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.
HOW TO ROAST GARLIC
How to Roast Garlic
Roasted Garlic Recipe
Prep time: 5 minutes
Cook time: 35 minutes
One or more whole heads of garlic
Extra virgin olive oil
1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)
2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
3 Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
4 Put garlic in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
5 Drizzle with olive oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
6 Cover the bulb with aluminum foil.
7 Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
8 Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
This homemade Italian Salad Dressing tastes just like the restaurant version. Learn how to make this salad at home for your family and friends!
Olive Garden Salad Dressing Ingredients
Vine Ripened Tomatoes
Large Black olives
Pepperoncinis (These are jarred and are found in the same section as the pickles/olives)
Croutons (You can actually purchase Olive Garden’s Croutons
Best Olive Oil for Salad Dressing
-Make sure you use high quality extra virgin olive oil when making this recipe. In turn, it’ll yield a high quality salad dressing and will ensure that the olive oil remains in liquid form when refrigerated.
Storing Leftover Salad
Prepared salad should be refrigerated as soon as possible in an airtight container, free from as much moisture as possible.
Salad can’t be frozen, lettuce that has been frozen or even chilled at too low of a temperature ruins it’s consistency and freshness. Once that’s happened, it can’t be recovered.
Refrigerated salad lasts anywhere from 1-3 days, it’s only as good until the least-fresh ingredient in the salad begins to go bad.
Servings: 24 servings
Italian Salad Dressing
Prep Time:5 MINS
Total Time:5 MINS
7 oz. Italian Dressing Mix
3/4 cup extra virgin olive oil, high-quality olive oil yields much better results in this recipe
¼ cup + 2 Tablespoons distilled white vinegar
¼ cup water
½ teaspoon sugar
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ Tablespoon mayo, not miracle whip
Mix everything thoroughly together and refrigerate. That’s it!
Mixture will settle upon sitting, simply shake before each use.
This easy homemade garlic bread is loaded with two kinds of cheese and has secret ingredients that puts it above the other garlic bread recipes out there!
My Garlic Bread Secret Ingredients
Roasted Garlic: If you roast your own garlic, (up to 8 cloves per pound of bread), the flavors blend together much better, especially when combined with the other ingredients. Overall it’s a bit more subtle and pleasant to the palate. This is definitely not something that you typically find in most garlic bread recipes.
Italian Salad Dressing: You may have heard of adding Italian Seasonings to Garlic Bread, but actually adding a bit of Italian Salad Dressing brings on a whole new world of flavor!
Not sure about adding Italian dressing?! Try THIS:
Mix the spread without any dressing and spread half of it over one of the bread slices.
Add 1/4 cup Italian dressing to the remaining spread to try on the other half.
Compare, and see which you like better!
How to Bake Garlic Bread
For Crispier, Crunchier Garlic Bread:
Place the buttered halves on a baking sheet, butter side up. Bake for 10 minutes in a 375° oven.
Increase the heat to a low broil and heat for an additional 2-3 minutes, keeping a close eye on it. This will crisp up the top and the edges.
For Softer Garlic Bread:
Put the loaf halves back together after buttering them and wrap the tightly in foil. Bake at 350° for 15 minutes, until the cheese is completely melted.
Slice into thick slices and serve.
Making Garlic Bread Ahead of Time (For the Freezer)
Slice the bread in half horizontally and spread with garlic butter.
From here, you can place the entire loaves in the freezer or cut them into slices for individual servings. Either way, flash freeze the bread for about 20-25 minutes.
Place the bread into a tightly sealed and labeled freezer bag for up to 3 months.
To reheat, bake in a 375 degree oven for 15 minutes, until the cheese is warm and melted through.
If desired, increase the oven to a low broil and heat for an additional 2-3 minutes to crisp up the sides and the top.
Remove from the oven and serve!
Storing Leftover Garlic Bread
Leftover garlic bread should be wrapped in foil or in an airtight freezer bag and store in the refrigerator. It’s best if eaten within 3 days.
Reheating Garlic Bread
To reheat garlic bread, simply wrap it in foil and bake it at 350° until heated through, about 10 minutes.
To reheat it in the microwave, turn the power down to around 40% and reheat with a cover over it for a minute or so. If the bread gets too hot, it will lose its texture and become very chewy.
The BEST Cheesy Homemade Garlic Bread
Prep Time:5 MINS
Cook Time:13 MINS
Total Time:18 MINS
This easy homemade garlic bread is loaded with two kinds of cheese and has secret ingredients that put it above the other garlic bread recipes out there!
This Baked Spaghetti recipe has delicious marinara sauce, juicy ground beef,Parmesan and Mozzarella Cheese, and is made creamy with a dab of cream cheese! It’s easy to make up to 2 days ahead of time for a future easy dinner! Don’t forget a side of CHEESYHomemade Garlic Bread!
Baked Spaghetti Ingredients
Ground Beef– 85% lean works well
Garlic– Use fresh garlic cloves and mince them yourself for best flavor.
Cream Cheese– Adds a slightly creamy element to the sauce.
Parmesan Cheese– Buy a block and grate it at home for best results.
Mozzarella Cheese– Shred your own at home.
Additional ingredients include diced Bell Peppers, Italian Sausage, Ricotta Cheese, Cooked/Diced Chicken, and more!
How to Make Baked Spaghetti
Cook the ground beef and onions.
Add thegarlic during the last minute of cooking.
Add the marinara sauce and diced tomatoes. Stir in the cream cheese.
Cook Spaghetti according to package instructions. Drain, add to the marinara sauce.
Pour into a casserole dish, top with cheeses.
Refrigerate for later or bake immediately.
Making Baked Spaghetti Ahead of Time
-Baked Spaghetti can be prepared and assembled up to two days before baking.
-It can also be assembled and frozen before it’s baked. Before serving, let it defrost in the refrigerator overnight, then proceed with baking per the recipe.
Storing Baked Spaghetti
-Baked spaghetti should be refrigerated and is best if used within three days.
Freezing Baked Spaghetti
–Baked spaghetti makes a great freezer food after it’s been baked. It’s best to wrap portion sizes in foil and place them in a labeled freezer bag.
–To reheat from a frozen state, leave it in the foil and bake at 350 degrees for 25 minutes or more, depending on the serving size.
Servings: 8 servings
Baked Spaghetti Casserole
Prep Time: 30 MINS
Cook Time: 10 MINS
Total Time: 40 MINS
Course: MAIN COURSE
This Baked Spaghetti recipe has delicious marinara, juicy ground beef, and is made creamy with a dab of cream cheese! It’s easy to make up to 2 days ahead of time for a future easy dinner!
16 oz. spaghetti
1 pound ground beef
1 medium onion chopped
2 cloves garlic minced
1/2 teaspoon seasoned salt
1 teaspoon Italian seasonings
32 oz. marinara sauce
14.5 oz. diced tomatoes drained
2 Tablespoons cream cheese at room temperature
1/3 cup Parmesan cheese shredded
1 3/4 cups mozzarella cheese shredded
Parsley to garnish
Cook the ground beef and diced onions in a large, nonstick skillet over medium heat.
Once the beef is browned and cooked through, add the garlic, seasoned salt and Italian seasonings and cook for an additional minute.
Add the marinara and diced tomatoes. Once heated, stir in the cream cheese until it’s melted and well-combined. Reduce heat to low.
Preheat the oven to 375 degrees.
Cook the spaghetti according to package instructions. Drain, and add to the marinara sauce.
Pour the spaghetti into a lightly greased 9 x 13 inch baking dish and top with mozzarella and Parmesan cheese.
If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
If serving at a later date, cover and refrigerate until ready to serve, up to two days.
Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
Top with chopped parsley and serve!
I cut the recipe in half and baked it in a 8.5 x 8.5 inch baking dish.
This easy Chicken Bacon Spinach Pasta has the best creamy Alfredo sauce and will quickly become your favorite dinner recipe!
There are some tips about searing chicken that you should glance over first. Chicken that’s seared properly makes all the difference when you’re cooking.
How to Make Perfectly Seared Chicken:
Cast iron skillets conduct heat very well and are perfect to use when searing meat.
Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning.
It’s important to refrain from moving the meat around as it cooks. Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted. You’ll notice that the chicken starts to release from the surface when it’s ready. If it’s sticking a lot to the pan, it’s not done searing.
Butterfly the chicken and cut the seam to create two thinner slices of equal size. This will allow them to cook evenly and prevent them from being too thick.
How to butterfly chicken breast fillets
Butterflying is a technique used to make a thick piece of meat thinner, which makes it quicker to cook. Here’s how to butterfly a chicken breast.
Using a sawing motion, slice through the breast almost to the end, being careful not to cut all the way through.
Fold out the chicken. Press to flatten. Cook as is, or top with your favorite filling then fold in half and cook.
Don’t be afraid to season that meat and really get some flavor on there! Some of it will flavor the pan itself which will work it’s way into the sauce that you’ll cook in the same pan.
Penne is also ideal for chunky and meaty dishes like this one. It’s easy to grab a nice big forkful that includes a little taste of everything.
The Trick to Extra Creamy Parmesan Sauce
Refrain from adding cold ingredients into warm pasta when you prepare it. This includes the cheese, half and half, and/or milk. The consistency will be super creamy if you follow this instruction.
Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better.
Sprinkle flour over the cheese. This helps to thicken the water that separates from the cheese once it begins to heat up.
Let the cheese come to room temperature before adding it to the warm (not hot!) base.
Add the cheese gradually as opposed to all at once.
Chicken Bacon Spinach Pasta
Prep Time:10 MINS
Cook Time:25 MINS
Total Time:35 MINS
Course: MAIN COURSE
Perfectly seared chicken served over pasta that’s smothered in a garlic Parmesan cream sauce with spinach and bacon! Ingredients
1/2 Tablespoon flour Optional
2 tablespoons vegetable oil
1 boneless skinless chicken breast, large in size
1 teaspoon Italian seasoning a combo of thyme, oregano, & basil
Salt/Pepper to taste
4 bacon strips
10 oz. penne pasta
Garlic Parmesan Sauce
2 teaspoons garlic minced
2 Tablespoons all-purpose flour
1 + 1/3 cups half and half
1 + 1/3 cups Parmesan cheese shredded
1 teaspoon red pepper flakes
1 cup cherry tomatoes halved
2 cups spinach uncooked
Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
Toss the cheese with ½ Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.
In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.
Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.
While the bacon cooks, prepare the pasta according to package instructions. Drain and set aside.
Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.
Increase the heat to medium and gradually add in the flour, whisking constantly.
Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low.
Slowly sprinkle in the Parmesan cheese, stirring as you do so.
Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.
Slice the chicken into strips and place it back in the pan, over the pasta. Sprinkle the top with bacon, and serve!
*The portions of the above substitutions would need to multiplied to equal the 4 cups of Marsala wine that is used in this recipe.
What to Serve with Stuffed Chicken Marsala
Instant Pot Roasted Potatoes
Instant Pot Mashed Potatoes
Smashed Red Potatoes
Salad with Copycat Olive Garden Salad Dressing
Roasted Carrots, Green Beans, or Broccoli
Olive Garden Stuffed Chicken Marsala
Prep Time:25 MINS
Cook Time:45 MINS
Total Time:1 HR 10 MINS
Course: MAIN COURSE
4 boneless skinless chicken breasts
3/4 cup all-purpose flour
Salt/Pepper to taste
½ cup olive oil
½ cup smoked shredded cheese provolone or gouda or if not available use cheddar cheese.
8 oz. mozzarella cheese shredded
¼ cup Parmesan cheese grated
½ cup Plain breadcrumbs Can
1 teaspoon fresh garlic minced
1 tsp red pepper flakes
2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
3 green onions thinly sliced
3/4 cup sour cream
1 yellow onion sliced into strings
4 cups Dry Marsala Wine
8 oz. heavy cream
12 oz. button mushrooms thinly sliced
Combine all stuffing ingredients together in a bowl and set aside.
Preheat the oven to 350 degrees.
Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 – 1/2 inches thick.
Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the flour.
Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.
Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
Deglaze the pan by adding the wine and bringing it to a light bubble. You’ll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!
This Spaghetti Bolognese recipe is full of delicious, meaty flavor and is so easy to make! It’s perfect for a quick weekday dinner . Plus, it’s freezer-friendly!
Be sure to serve this with my delicious side Caesar Salad!
Bolognese Sauce Ingredients
Olive Oil– High quality goes a long way!
Garlic– Mince fresh cloves yourself for ultimate flavor
Beef- I use 80% lean
Italian Sausage- Sweet or Hot, (I use hot)
Red Wine– High quality is best. Chianti, Pinot Pior, Merlot are great in Bolognese sauce.If you dont want to use wine than substitute for wine are given below.
Crushed Tomatoes- Make sure you get the ground stuff, not chunky diced tomatoes.
Rosemary– fresh or dry
Sage– fresh or dry
Parsley– to garnish
Grated Parmesan– to garnish
Bolognese Sauce vs. Spaghetti Sauce
Bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce. Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free.
Best Red Wines for This Recipe
Red Wine Substitutes
Alcoholic Options include white wines such as Sauvignon Blanc,Pinot Grigio or Orvieto.
Non-Alcoholic Options include Red Wine Vinegar, Tomato Juice, or 2 TBS tomato paste + 1 cup beef broth.
This spaghetti Bolognese reheats well in the microwave or on the stove top.
Store it in an airtight container in the refrigerator, it’s best if eaten within three days.
Bolognese Sauce makes a great freezer food and is best if you can freeze it separately from the pasta.
To freeze, let it cool completely. Store it in a labeled airtight container. It’s best if you use is within 3 months.
Boil fresh pasta once ready to serve it.
Let it defrost in the refrigerator overnight if possible. Reheat in the microwave or on the stove top.
PSST: If you do freeze it with the spaghetti mixed in, it’s totally okay. I do it all the time.
Prep Time :10 Mins
Cook Time:1 HR
Total Time: 1 HR 10 MINS
Course: MAIN COURSE
This Spaghetti Bolognese recipe is full of delicious, meaty flavor and is so easy to make! It’s perfect for a quick weekday dinner or an indulgent weekend meal . Plus, it’s freezer-friendly!Ingredients
2 Tablespoons olive oil
1 onion diced
1 carrot diced
1 celery stalk diced
2 garlic cloves minced
½ pound ground beef 80% lean
6 oz. ground Italian sausage sweet or spicy
1 cup red wine see note 1
18 oz can ground/crushed tomatoes see note 2
1 teaspoon fresh rosemary or 1/4 tsp dry
1 teaspoon fresh sage or 1/4 tsp dry
Salt/Pepper to taste
12 oz. spaghetti (3/4 of a 1 lb. box.)
Fresh parsley to garnish
Parmesan cheese to garnish
Heat the olive oil over medium heat in a large saucepan.
Add the onions, carrots, and celery and cook until softened. About 5 minutes.
Add the meat and cook for 10 additional minutes, crumbling and stirring occasionally.
Deglaze the pan with the wine.
Add the tomatoes and seasonings. Let simmer for one hour, partially covered.
Taste it and season with salt and pepper if desired.
Cook the spaghetti according to package instructions. Drain well. Use kitchen tongs to toss the spaghetti into the saucepan with the pasta sauce.
Garnish with fresh parsley and Parmesan cheese and serve!
Note 1: Chianti, Pinot Pior, and Merlot are the best wines for Bolognese sauce. (I’ve also used Cabernet Sauvignon.)
Substitutes for Red Wine in Bolognese Sauce:
Sauvignon Blanc, Pinot Grigio or Orvieto.
Red Wine Vinegar, Tomato Juice, or 2 TBS tomato paste + 1 cup beef broth. See here for additional options.
Note 2: I use a full 28 oz. can of crushed tomatoes when I make this recipe, you can adjust this based on your preference. Authentic Bolognese has less tomato sauce than this.
A bay leaf and a pinch of red pepper flakes may also be added if desired.
This roast spatchcock chicken in spicy yogurt sauce has a very juiciest meat and crispy skin.It dish is prepared within 45 minutes.
This spatchcoked chicken in spicy yogurt sauce does just that! Its lively, spicy flavours paired up with creamy sauce satisfies the need for warmth and luscious velvety smooth goodness we all long for on a cold night.
I was debating whether to roast this chicken whole or spatchcock it and finally decided on the latter as I was after a quick dinner and a maximum crispness of the skin! Did you know that cooking your chicken open flat like a book cuts your cooking time in half?
If you are intimidated by the process, don’t be! I have handy photo collage to guide you through it and detailed instructions in the recipe card below.
When I set out to create this recipe I wanted a chicken recipe that was reminiscent of summer barbecues, and to my utter joy I achieved just that! How did I do it? Well I double-sauced it!
First I marinated it for an hour in a very simple marinade but with an addition of smoked paprika that created an allusion the chicken had been grilled. And later I smothered it in a spicy yogurt sauce that gave that charred look we absolutely adore in the summer.
Because the chicken is spatchcocked not only does cook faster, it also cooks more evenly, so you don’t end up with juicy legs and dry breasts. The chicken comes out juicy on the inside with crispy and flavourful skin. What’s not to love?! Just add a simple salad and maybe some couscous, hello easy side dish, and you are ready to roll! Tempted? I hope so!
Spatchcoked Chicken in Spicy Yogurt Sauce
Preparation Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Main Serving: 4-6
3-4 lbs whole chicken
For the Marinade
2 garlic cloves
1/2 lemon juice of
1 tsp salt
1 tsp smoked paprika
3 tbsp olive oil
For the Spicy Yogurt Sauce
250 ml/ 1 cup plain yogurt full fat
1 garlic clove minced
1 tsp smoked paprika
½ tsp cayenne pepper
¼ tsp chilli flakes
3 tbsp parsley chopped
1 tsp fresh lemon juice
salt to taste
To spatchcock a chicken place it breast side down and with a sharp knife or kitchen scissors cut along one side of a backbone then repeat with the other side. Remove the backbone and turn the bird the cut side down. Place the palm of your hand on the chicken breast and push down firmly to flatten it. Tuck the wing tips under the breasts to avoid burning. (See the photo guide in the post) Use the backbone to make a chicken stock or discard.
Mix the marinade ingredients together in a small bowl or measuring cup and pour of the spatchcocked chicken, let it marinade for one hour in the refrigerator.
Meanwhile preheat the oven to 450F/220C or 440F/200C on fan setting.
Mix the ingredients for the spicy yogurt sauce in a small bowl and refrigerate until needed.
When the chicken is finished marinating, cook the chicken in the preheated oven for 30 minutes. Then take out and smother with 3-4 tbsp of the spicy yogurt sauce, cook for 15 minutes longer until the skin is crispy and the temperature of the thickest part of the breast reads 150F/66C.
Tandoori chicken is undoubtedly the most popular chicken appetizer recipe from Indian cuisine and it has got its reason for being there! It is absolutely delicious!
It is a super favorite chicken recipe of my family and mine too. I can name it as the “king of kebabs” and that is not an exaggeration! Tandoori chicken is best made with the full chicken leg i.e. the drumsticks joint with the thigh. This is undoubtedly the tastiest part of chicken thanks to its high fat content and the tandoori marinate penetrates really well into the nooks & crannies of drumsticks & thighs. The meat of this portion is juicy and soft which creates a killer stuff once the tandoori chicken is grilled.
To make the restaurant style tandoori chicken you would need to ensure that you marinate the chicken in the spice infused yogurt for at least 4 hours or preferably overnight; this is totally non-negotiable if you want the best flavor of tandoori chicken. The yogurt softens the chicken while marinating and helps penetrate the flavors of the spices deep into the meat which eventually translates into best tasting tandoori chicken you would have ever made or tasted. Also, make sure to use hung curd for best possible result with your tandoori chicken. Hung curd is nothing special. To make your hung curd, tie the curd tightly in a muslin cloth and squeeze out all water, then hung it overnight to let all excess water drip off leaving you with the thick & creamy curd. If you do not use hung curd, the marinate will contain too much water diluting the flavors of the spices; plus, the marinate wont stick to the chicken nicely resulting into a not-so-good tandoori chicken which no one desires.
Tandoori chicken demands a significant quantity of Kashmiri red chili powder which not only adds flavor but also add bright red color. While choosing the Kashmiri red chilli powder, make sure you use the authentic stuff which doesn’t not contain much heat; otherwise your tandoori chicken will turn out to be too hot to handle! Now, to enhance your tandoori chicken from homemade to restaurant style, you will have to add a bit of red food color which will lend a chique look to your already tasty tandoori chicken! That vibrant red color is the USP of this flagship recipe of tandoori chicken and if you use organic food color which is available these days in the market, there is nothing to worry about. We always consume some food colors and what not while eating out, don’t we? So, don’t be intimidated by food color in the list of ingredients; it’s perfectly fine!
This tandoori chicken recipe is fail-proof and I can guarantee you that! I have made this tandoori chicken at home uncountable times and it had never disappointed me. So, I blindly can tell you that it’s gonna surely impress your friends and family and you will be the star of the show! Just look at those gorgeous tandoori chicken pieces and tell me honestly – aren’t you already tempted? I have actually started salivating even looking at these pictures! Okay, let’s focus! Tandoori chicken is also great for outdoor barbecue parties. The charcoal grill will infuse a beautiful smoky aroma to the chicken pieces which may be little difficult to replicate in your indoor oven. I made my tandoori chicken in my trusty oven though and to get the charred effect on the edges, I broiled the chicken for last 4 to 5 minutes. Do keep an eye while broiling as it may burn quickly if not pulled out on time. Enjoy!
Prep time Cook time Total time
30 mins 1 hour 20 mins 1 hour 50 mins
Author: Zeeshan Serves: 6 Servings
Full chicken legs – 6 (1.5 kg)
Kashmiri red chilli powder – 2 tbsp
Lemon – 1
Oil – 2 tbsp
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Hung yogurt/Greek yogurt – ½ cup
Kashmiri red chilli powder – 2 tbsp
Kasoori methi (Dry fenugreen leaves) – 1 tbsp
Garam masala – 2 tsp
Roasted cumin powder – 2 tsp
Coriander powder – 2 tbsp
Vegetable oil – 4 tbsp
Red food color (optional) – 4 to 6 drop but totally depends on the texture and quality of the color you are using
Salt to taste
Chat masala – ½ tsp
Oil or melted butter for basting
To make hung yogurt, tie the plain yogurt in a muslin cloth and hang it over a bowl or kitchen sink for 2 to 3 hours so that all the water drips out and you are only left with the thick yogurt.
Wash and pat dry the chicken pieces thoroughly so that no moisture is left. Make multiple incisions on them so that the marinade can go deep inside.
There are two marinates for this recipe. Prepare the first marinade by mixing together 2 tablespoons of Kashmiri red chilli powder, juice of 1 lemon, ginger-garlic paste and 2 tablepoons of oil.
Massage this marinate into the chicken pieces making sure to go deep inside the incisions you had made. Set aside for 30 minutes.
Prepare the second marinate in the meantime with the ingredients listed under Tandoori marinade. In a bowl, combine the hung yogurt, chilli powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, oil and salt to taste and whisk thoroughly so that all the spices blend well. Finally add the red food color and give a vigorous mix since it takes time to mix food color thoroughly.
Take the chicken legs out of the first marinate after 30 minutes. Now rub the second marinade on them again making sure that it goes inside the incisions. Coat all the pieces with a thick layer of marinade. Cover with a cling film and keep inside the refrigerator for at least 4 hours or preferably overnight (8 to 12 hours).
Preheat the oven to 220 C/425 F. Line a baking tray with aluminum foil and place a grill rack on top of the baking tray. Place the marinated chicken on this grill rack.
Now place this grill rack with the chicken at the middle level of the oven and place the lined baking tray below to catch all the drips. Bake the chicken for 35 to 40 minutes. Then take the grill rack out, turn the chicken over and broil for another 35 to 40 minutes or until the chicken is all cooked through. Keep checking after every 15 minutes since it may take less time if you are using lesser quantity.
Baste them with oil or melted butter after every 10 minutes. You can’t skip the basting as it would prevent the chicken from turning dry. [You can even grill the chicken on an outdoor grill on high heat for almost same duration.]
After about 80 minutes, check if the chicken is done – there should not be any traces of pink and the juices should run clear and a toothpick could be inserted very smoothly without any resistance from meat. If you have a food thermometer, check if the temperature registers at least 165 F when inserted into the thickest part of the leg. If yes, your tandoori chicken is done!
Move the grill rack with chicken at the top-most level of your oven and turn on the broil mode which is nothing but directing the heat from top as it gives the authentic charred effect to the chicken and adds some smokiness to it. Broil the chicken for 2 minutes each side always keeping an eye on them as it may burn pretty quickly.
Take them out and let the chicken rest for 5 to 10 minutes before serving. Then sprinkle some chat masala on top and serve your yummy tandoori chicken with lemon wedges and coriander-mint chutney.
This is a butter chicken which you can make it in your home with simple ingredients.Taste of this dish is more tasty than that of a good restaurant butter chicken.Believe me that it is too tasty.
I have made this recipe easy and i try to make the preparation method easy so that you people can follow it easily and i have made a slight change in the recipe to make it easy without compromising on the taste of thsi dish.
So about that BUTTER chicken.My butter chicken recipe doesn’t contain that much butter. And I used what’s called ghee (also known as clarified butter).If you prefer to use regular butter, I suggest you use a mix – ½ butter + ½ oil because butter can burn super easy.
This recipe is super simple. No need for you to grab whole spices and grind them up. I skip them and replace it with tandoori masala. Just follow the step by step directions, and you’ve got creamy butter chicken right at home that’s better than your favorite Indian take-out. It’s a combination of spices all blended together and it’s perfect for this restaurant-style butter chicken.
It’s all about that sauce when it comes to an authentic butter chicken recipe. No really. Like with most curries, this butter chicken actually tastes better with time. . Make the gravy portion of this recipe, blend it and allow it to cool completely before popping it in the refrigerator for 24-48 hours. Let those flavors really get together.
You can also marinate the chicken in the ginger, garlic, yogurt, and tandoori masala and let it sit for 12-24 hours, covered in the refrigerator. The yogurt, ginger, and garlic really help make the chicken more tender. As always, I’m a fan of white meat chicken, so I used boneless skinless chicken breasts, but you could go the dark meat route and use chicken thighs as well. Some may even tell you it’s more flavorful that way, I’m not one of those people though. ???
Also, with a little weekend prep work, this recipe can be made weeknight friendly. Just make the sauce (and freeze it beforehand) and marinate the chicken on Sunday and pull it together in about 20 minutes on a Monday. That’s faster than ordering take-out and trust me, it tastes better too.
If there’s any recipe that’s worth making at home, it’s butter chicken. AM I RIGHT? I could eat this all week long. And yes, I’m going to say with confidence that this is the BEST butter chicken recipe you’ll ever make. A big thank you to all those that have tried it/loved it/commented/added it to your dinner rotations. <– Let me make the directions a little more clear and the recipe a little easier to follow for you!
YIELD: 5 SERVINGS
FINGER LICKIN’ BUTTER CHICKEN
Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants — and i’ve had people tell me it’s actually better! Trust me when I say it’s finger lickin’ good!
1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
2 tablespoons tandoori masala
1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
½ cup yogurt
1 tablespoon oil
BUTTER CHICKEN SAUCE:
2 tablespoons ghee (clarified butter) (see note)
1 large onion, thinly sliced
1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
1 (14.5 ounce) can crushed tomatoes
1 teaspoon chili powder (see notes)
1 1/2 tablespoon coriander powder
1 1/2 teaspoon cumin powder
1/2 cup heavy whipping cream
1/2 teaspoon garam masala
¼ teaspoon dried fenugreek leaves (crushed between fingers)
In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
BUTTER CHICKEN SAUCE:
Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don’t allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.
Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.
Fan of dark meat chicken? You can replace the cubed chicken breasts with cubed boneless, skinless chicken thighs for more added flavor.
GHEE: If you can’t find it you replace it with 1 tablespoon butter and 1 tablespoon oil.
TANDOORI MASALA: is available in powder/ paste form. I prefer the powder but some of my readers recommended Patak’s brand tandoori paste. You’ll need about 2-4 tablespoons of the paste (to preference).
CHILI POWDER: optional! If you prefer milder food, you may want to leave it out as the tandoori masala already has heat. Traditionally, a spicy pepper similar to cayenne is used. If you can’t find Indian or Pakistani chili powder (usually sold at Indian stores), replace it with cayenne. 1 teaspoon can be a lot so if you prefer a milder flavor, replace with 1/4 – 1/2 teaspoon.