I really enjoy Indian food. While I’m sure this recipe stands as a little less than authentic, it was perfect for a week-night meal. Even the kiddos were participants, and though I think it tested the limits of their palate, they moped up their portions with flat bread.

I do want to note that I basically used 3/4 of each spice measuring. Meaning that if the recipe called for 1 tsp. I used a little bit less. This worked well for us, and next time I will also be sure to use a little bit less ginger. I sort of went wild and I think I used more than the recipe called for. Another addition I will make next time is that of heavy cream. I’d add no more than 2-3 tbsps. but I think it would play out well in this combination.

Last but not least, I wouldn’t serve this meal without the yogurt. It was absolutely the perfect add-in. My boys could add in as much or as little as they liked, and it makes the dish even creamier.

I hope your Wednesday is a good one!

XX, Megan

Ingredients

1 (2 1/2″) piece ginger, peeled

4 garlic cloves, peeled

1/2 medium yellow onion

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1: cubes

2 teaspoons kosher salt, plus more to taste

3/4 teaspoon freshly ground black pepper, divided, plus more to taste

2 1/2 teaspoons garam masala, divided

2 tablespoons vegetable oil (or use olive oil)

2 tablespoons unsalted butter

1 tablespoon tomato paste

1 1/2 teaspoon turmeric

1/8-1/4 cayenne pepper

1 (28 ounce) can crushed tomatoes

1 (10 ounce) package frozen peas, thawed

1/2 cup plain full-fat or low-fat yogurt (not Greek)

1 tablespoon fresh lemon juice

1/4 cup fresh cilantro

Naan (Indian flatbread; for serving)

Using a hand immersion blender or another food processor, pulse ginger and garlic until finely chopped. Add onion and pulse again until finely chopped.

Toss chicken with 1 tsp. salt, 1/2 tsp. pepper, 1 tsp garam masala in a medium bowl.

Heat oil over high heat in a large skillet (at least 12″ in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.

Heat same skillet over medium-high and add butter, chopped onion mixture, and 1/2 tsp salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.

Remove from heat and stir in yogurt and lemon juice.

This recipe was taken from Epicurious.com.

Get geared up for many a Summer evening grill-fest with this delicious Peruvian style chicken from The Scramble*. Beyond the fact that it is best to marinate the chicken between 8 and 24 hours ahead of time, meaning I have remember to get my stuff together a day in advance,  this recipe is a cinch!

The chicken was flavorful without being too strong, and so moist and delicious. This was our first meal on the grill for the season, and I couldn’t be more pleased with how it turned out.

Make sure that you follow the directions to turn your grill heat down to low, and let the chicken cook slowly. I tried to turn my heat up too high at the beginning and ended up getting a whole lot of GRILL without a lot of COOKING in the middle of my chicken! I remedied the problem by turning my grill down very low for the last 30 minutes or so of cook-time.

I hope you have a delicious Wednesday, and that this meal treats your family as wonderfully as it did ours! Much love.

XX, Megan

Ingredients

1 Tbsp. brown sugar
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. black pepper
1 tsp. dried oregano
2 Tbsp. Worcestershire sauce
1 lime, juice only, about 2 Tbsp.
1 Tbsp. extra virgin olive oil
2 tsp. minced garlic, (3 – 4 cloves)
1 whole chicken, quartered

Directions

In a small bowl, whisk together all the ingredients for the marinade. Put the chicken in a large flat container and pour the marinade evenly over it. Flip the chicken a couple times to coat it in the marinade. Then cover it and place it in the fridge. Marinate the chicken for at least 8 hours and up to 24 hours (the longer the better), shaking or flipping it a couple of times. By the time the chicken is done marinating, most of the marinade will have been absorbed.

Preheat the grill to high heat and then turn the back burner to its lowest setting and put the chicken, skin side down, over the back burner, so it is over indirect heat. Grill the chicken for 15 – 20 minutes, then flip it and grill it for 15 – 20 more minutes until the skin is nicely browned and the chicken is cooked through (cut into the thickest part of the breast with a sharp knife to make sure there is no pink remaining). (Alternatively, you can roast the chicken at 450 degrees, covered for 15 minutes and then uncovered for 20 – 25 minutes.)

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.