Presented for this week's Gather Cook of Summer series:
I found tonight's dinner recipe while searching for Indian cuisine, which I was craving:
This is my interpretation.
1 cup canned diced tomatoesÂ
3 T fresh lemon juice
3 cloves garlic, peeled
1 in fresh ginger, peeledÂ
1 T canned green chilies
2 t garam masalaÂ
1 t coriander, toasted
1 t cumin seed, toastedÂ
1/2 t cayenne
1/2 t turmericÂ
sea salt to taste
1 lb boneless skinless chicken breastsÂ
2 t melted ghee, plus extra for frying potatoesÂ
2 new potatoes, diced
Blend the tomatoes, lemon, garlic, ginger, chilies, spices and salt in a blender til smooth. Pour over chicken and marinate for 4-8 hours.
Preheat grill on medium heat.
Remove chicken from marinade, shaking carefully to remove excess. Brush with ghee. Grill on first side til nice and golden brown. Turn and brush with ghee.
Meanwhile, pour marinade in a small saucepan and bring to a boil over high heat. Reduce heat to medium low and simmer for about 10 minutes.
In a large frying pan or cast iron skillet, fry the potatoes in ghee til golden brown.Â
Serve chicken and potatoes with sauce along with a few slices of fresh Naan. Garnish everything with additional masala and cumin seed.
The recipe for the Naan can be found here:Â http://www.gather.com/viewArticle.jsp?articleId=281474977002001