Enchilada Lasagna

Pinterest inspiration strikes again!  I was looking for a recipe that would help me use up a lot of things I had sitting around in my pantry.  This recipe from mogwai soup did just that, allowing me to use 3 cans that otherwise may not have been used.

I followed the blogger's basic recipe and method, but made a lot of changes, (which hopefully made it a teeny bit healthier).  Some of the changes include: reducing the canned soup to 1 can (rather than 2), reducing the cheese by half, reducing the tortillas, adding onions and canned tomatoes. Because of the addition of the tomatoes, the color of my filling was not as white and creamy looking as the blogger.  The tempting, cheesy top, however will definitely draw in the masses, who are bound to come back for seconds!  To counteract this slight color change, and to add to flavor, I think next time I'll be adding in a half (or maybe full) container of enchilada sauce.

Here is the recipe, heavily inspired from here.

Enchilada Lasagna

Ingredients:

1 tbsp of vegetable oil
1 clove of garlic, grated
1/4 cup chopped onions
1 lbs chicken breast, chopped to bite pieces (marinated overnight in 1 tsp grill seasoning and 3-4 TB Zesty Italian dressing)
1 tsp taco seasoning
2 1/2 cups of mexican blend cheese
1 can of healthy request cream of celery soup (or cream of any other soup)
1 cup sour cream
1/2 cup canned and chopped green chillies (not drained) (reduce amount for milder flavor)
1 can diced tomatoes with basil, garlic and oregano (no salt added), drained
about 6 small corn tortillas
sliced, jarred jalapenos (optional)

Preheat oven to 425 degrees F.  Heat oil in a skillet.  Add onions and garlic and saute until the onions are translucent, 3-4 minutes.  Be careful not to let the garlic burn.  Add chicken pieces only (not the liquid marinade).  Sprinkle with taco seasoning, and cook over high heat until brown, about 5 minutes.  (You don't need to cook it through completely because it will continue to cook in the oven).  Set the chicken aside, and let cool.  I chopped the chicken into a small dice once it cooled .

In a bowl combine cream of celery soup, sour cream, chicken and green chillies. Put 1/2 cup of cream mix on the bottom of the baking dish (I used 13 x 9) and spread. Layer a row of tortillas (cut to fill in corners) followed with cream/chicken mix and cheese. You should be able to make 2 layers like this (cream, tortillas, cream, cheese, tortillas, cream, cheese).  Top with jalapenos, if using.

Bake, uncovered for 20 - 25 minutes.  Let cool for 10 minutes before serving.  Serve with a dollop of sour cream, guacamole, or sliced avocado or whatever else you like to serve with your enchiladas (sliced onions, tomatoes, salsa, etc).

Malai Tikka Gravy (Creamy Indian Chicken)

Lazeez: This is a Urdu word, but there is no direct translation in English. It can be loosely translated to beyond delicious.  Lazeez refers to how tasty something is, but also that it is flavorful.  This dish is beyond lazeez.  :)  I got the recipe from my friend Fati Naz.  She has her on own page on FB called Delicious Bytes Love of Cooking.  Every single recipe of hers that I've tried has been super scrumptious.

With a little planning, this dish can be easily made on a weeknight.  Serve it with some plain rice and store bought puff parathas (or make them yourself if you feel so inclined).  This is a dish that rivals the best Indian/Pakistani restaurant and now you can make it at home!

Fati Naz's original recipe calls for bone-in chicken.  Did you know that I have an aversion to uncooked meat?  I love eating all meats, but there's just something about cleaning raw chicken and meat that makes me sick! So I always opt for boneless, skinless chicken breast.  I also always reduce the amount of oil/butter called for and I almost always substitute fat free half and half for cream.  I have listed Fati Naz's original recipe below, and noted the changes that I made in parenthesis.  Enjoy!

Look at the beautiful color!  It is derived from the tandoori masala (easily found in any Indian/Pakistani grocery store, larger grocery stores which carry Indian products, possibly World Market, or online here:  ishopindian), paprika, and red chili powder.  Generally I would clean my bowls off before photographing them, but as I mentioned, I have an aversion to raw meats, so I left it as is. I hope you can excuse the streaks of marination!

Because I used chicken breast instead of bone-in chicken pieces, I chose to skewer the cubes, put them on a wired cooling rack, atop a foil lined baking sheet.  (Note, while skewering, your hands will turn orangey-red.  Not to worry, a little soap or some fresh lemon juice will take away the color!) The chicken cubes had a bit of space between them so that the heat could get through and provide for even cooking.  Putting them on the cooling rack also creates the same effect (even cooking from top to bottom).

Ingredients:
1 kg chicken, 12 pcs. Slit the pieces for perfect marination (I used 2 lbs. boneless, skinless chicken breast pieces cut a little bigger than one inch cubes)
3tb full thick yogurt
3tb fresh cream (I used 3 TB fat free half and half)
1 tbsp fresh ginger garlic paste (I used bottled ginger garlic paste)
2 tbsp Shan Tandoori Masala
1 tsp red chilli (I used 1/2 tsp)
1 tsp paprika
1/2 tsp kasoori methi (dried fenugreek leaves), crushed in your palm
1 tsp garam masala
1 tsp fine crushed cumin (I used ground and mixed coriander/cumin pwdr)
1 tsp fine crushed corainder
salt to taste
1/2 tsp meat tendrizer ( skip this if you r mariating whole night) i did for 2 hours only .. (Chicken breast cooks up quickly, so I skipped this)
2 tbsp lemon juice
2 tbsp melted butter or ghee (clarified butter)

For the sauce:
4 tbsp butter + 1/4 cup oil (I used 2 TB butter and 2 TB oil)
1 tsp ginger garlic
300 gms tomatoes, finely chopped (about 3 large roma tomatoes or 1 1/2 cups)
Salt to taste
2 green chilli, sliced
1/2 cup cream or more

Method:
Marinade:
Mix together all the ingredients including the chicken .Cover and keep it in fridge for 2 hours.

Pre-heat oven at 200C (400F) and bake the chicken (along with the left over marinade). Keep chicken pieces on oven grill & keep oven tray underneath. Bake chicken pieces on both sides, each side 8 - 10 min or until golden. (I put my chicken pieces on soaked skewers). Reserve its dripping ( as we have to use this with chicken in the gravy).

In a large pan,on medium heat, melt the butter with the oil. Add the ginger & garlic,1 green chili and fry a minute or so.
Add in the chopped tomato and cook till water dries out .
Add the chicken, the remaining marinade, salt, green chili . Keep on low heat, covered & cook for 10 mins. (Since I used chicken breast, I covered the tomatoes for 8 minutes and then added the chicken pieces, cooked for another 3-4 minutes and then followed to the next step).
Add the cream and cook for further 2-3 min.
Serve hot!
We enjoyed with Parathas

Chicken Masaledaar and Channa Masala

These are two of my most favorite recipes, so I am posting them together.  The chicken masaledaar (or dry chicken tikka) gets its name due its spicy flavor.  I have fond memories of my friends in college making this dish for us every so often.  After I graduated, I continued to make it for myself (changing the recipe a little along the way).  I remember taking it to work with some leftover rice the next day.  Whenever I reheated it, the aroma would waft through the office and my co workers could be found lurking around the break room trying to see what smelled so good!

This channa masala (garbanzo/chick pea curry) is quick and easy, yet so satisfying.  The original recipe came from a lady named Ruhina, but I have changed it quite a bit.  She must be credited for the wonderful method though. The most noteworthy thing about this recipe is its versatility.  Take away the garbanzos, add peas and paneer and you have a delish new twist on the classic mattar paneer.  Or add marinated grilled tandoori chicken pieces and you've got yourself a uniquely different chicken tikka masala.

Both of these dishes are 'guest worthy', if made in bigger batches yet easy enough to prepare on any busy weeknight. Make them on the same night for a balanced meal, or make them separately as stand alones, along side some parathas/naans (flatbreads) and a nice rice pulao (pilaf). The choice is yours!  The chicken requires marination, so you'll need to plan ahead.   Here are the recipes.  Enjoy!

Chicken Masaledaar (Dry chicken tikka)

Because these dishes are in my monthly menu rotations, I have multiple pics of them!

1 lb. boneless chicken breast, cut into 1 in. pieces
2 Tbs yogurt
3 Tbs sour cream
2 Tbs bbq sauce (or 2 Tbs pureed tomato (chop 1/4 cup of tomato and puree it)
1 tsp vinegar
1 TBS soy sauce
1 Tbs honey
1 Tbs adrak lassan (ginger/garlic paste)
1 tsp oil (canola or olive oil)
1/4 tsp haldi/turmeric
1 tsp red chili powder
1 tsp dhanna zeera (corriander/cumin powder)
to taste salt
2 TBS shaan tikka boti masala (for flavor and color. Optional)

2nd marinade
1/2 onion (about 1/2 cup) chopped
1/2 cup of fried onions (birasta/what u use for biryani)*
1 tsp zeera (cumin seeds)
1 green chili (or to taste. The chilies here are very spicy)
a litle bit of water

Garnish
Chopped cilantro (kothmir, harra dhaniya, corriander leaves)
Sliced onions
Chopped green chilies
Lemon/lime wedges

Mix together all the wet ingredients (from the 1st list) and then add the masalas and mix together. Add the chicken breast and marinate in the fridge for 7-8 hours or preferably overnight. When ready to prepare chicken, remove marinated chicken from fridge and let come to room temperature while you proceed to the next step.

Put 2nd marinade ingredients in a mixer and blend to fine paste. Add this paste to the previously marinated chicken. Heat a non stick** fry pan or skillet over medium-high heat and add a little bit of oil. When the oil is semi hot, add chicken and marinades. Stir ocassionally and let cook for about 5-7 minutes. When the chicken is almost done (meat thermometer reads about 145- 150 degrees F or about 7 minutes), remove only the chicken pieces.

Increase heat to high (partially cover the pan, if necessary to reduce splatter) and continue cooking and reducing the gravy until all water is evaporated. Keep stirring, because without the chicken, the gravy burns FAST!!! Once there is just a little gravy left, add the chicken back in and stir to coat. I like to turn up the heat a little now (mine goes past high) and let the chicken sit for a minute or so, without turning it. It gets this really nice roasted looking color on it. If the chicken looks sort of brownish, you can add a pinch of biryani color (in the final minutes of cooking) to enhance the look. Garnish with cilantro, onions, green chilies and lemon or lime. Serve with roti, paratha, or pita, rice, and raita. Serves 2-3.

*If you generally fry your own onions, do so as usual (slice onions and fry in hot oil), but make sure onions become brown (not just golden brown). Put on a paper towel and then add to 2nd marinade as stated above.

**Because we are completely drying out the gravy, it is important to use a non stick pan. This also allows for minimum use of oil when frying the chicken. If you must use a pan which doesn't have a non stick coating, more oil will be necessary when preparing the chicken.

Channa Masala

1/4 cup oil

1/4 tsp cumin (whole dhania seeds)

1 TB kasoori methi (dried fenugreek leaves), crushed in palm

1 large onion, chopped

6 TBS yogurt

4 TBS tomato paste

1 TB adrak lassan (ginger garlic paste)

1 tsp salt, or to taste

1 tsp corriander-cumin powder (dhania-zeera pwdr)

1 tsp red chili powder (laal mirch)

1/4 tsp turmeric (haldi) powder

1 tsp sugar (optional)

1/2 cup water
2 cans of chickpeas (15 oz each, drained and rinsed)
chopped cilantro (dhania, corriander leaves, kothmir)

Method:

Heat the oil in a pot. Add the cumin and kasoori methi. Let them splutter for about 30 seconds. Add onions and fry until golden brown, about 5-7 minutes, on medium flame.

In a bowl, mix together the yogurt, tomato paste, adrak lassan, salt, corriander cumin, red chili powder, turmeric, and sugar. Add the yogurt mixture to the onions and cook for about 3 minutes or until a well combined gravy is made. Add the chickpeas/garbanzos, mix, add a glass of water, cover and cook on LOW heat for about 5-7 minutes. Check for seasoning before u serve. Its up to you, how much gravy you want to have. Accordingly add more water or let it dry off.