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Man In The Kitchen
With Jeff Baker and Company
Over 300 pages of
simple and tasty
recipes featured
on our Classic
television show
$11.95
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$14.94 total
$11.95
$ 2.99 shipping
$14.94 total
Includes Dan's Deserts
More Great
Recipes
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Chicken Tikka Masala with Basmati Rice
Find most of these ingredients at your local Indian store.
1 lb chicken cut into 2-inch cubes and lightly salted.
¼ lb (one cube) butter, clarified
½ cup yogurt
2 tbs garlic and ginger paste
2 tbs garam masala (measured out)
BBQ skewers
1 red onion, chopped
2 tbs butter
3 tbs paprika
1 tbs garam masala
Add 2 tbs brown sugar
1 cup crushed tomatoes
1 cup half and half
1 cinnamon stick
In a large bowl, stir clarified butter, yogurt, garlic/ginger paste, and garam masala together. Stir in chicken and coat. Skewer and broil or grill for 6 to 10 minutes or until about half cooked.
Melt butter in large skillet. Add red onions, paprika, and garam masala and stir constantly for 3 minutes. Stir in brown sugar, tomatoes, and half/half. Bring to a boil. Stir in partially cooked chicken, cinnamon stick, and simmer for 20 minutes. Serve with Cumin Basmati Rice (see below)
Cumin Basmati Rice
1 cup basmati rice
1.25 cups water
1 tbs cumin seeds
½ cup frozen peas, thawed
Bring water to boil in pot. Rinse and drain rice then add to water, return to boil, then cover and cook for 20 to 30 minutes. Fluff with fork then stir in cumin seeds and peas. Let sit off heat for at least 5 minutes.
Find most of these ingredients at your local Indian store.
1 lb chicken cut into 2-inch cubes and lightly salted.
¼ lb (one cube) butter, clarified
½ cup yogurt
2 tbs garlic and ginger paste
2 tbs garam masala (measured out)
BBQ skewers
1 red onion, chopped
2 tbs butter
3 tbs paprika
1 tbs garam masala
Add 2 tbs brown sugar
1 cup crushed tomatoes
1 cup half and half
1 cinnamon stick
In a large bowl, stir clarified butter, yogurt, garlic/ginger paste, and garam masala together. Stir in chicken and coat. Skewer and broil or grill for 6 to 10 minutes or until about half cooked.
Melt butter in large skillet. Add red onions, paprika, and garam masala and stir constantly for 3 minutes. Stir in brown sugar, tomatoes, and half/half. Bring to a boil. Stir in partially cooked chicken, cinnamon stick, and simmer for 20 minutes. Serve with Cumin Basmati Rice (see below)
Cumin Basmati Rice
1 cup basmati rice
1.25 cups water
1 tbs cumin seeds
½ cup frozen peas, thawed
Bring water to boil in pot. Rinse and drain rice then add to water, return to boil, then cover and cook for 20 to 30 minutes. Fluff with fork then stir in cumin seeds and peas. Let sit off heat for at least 5 minutes.
Paella with Sausage, Chicken, and Shrimp
1/3 cup olive oil
1 cup chopped onion
5 cloves garlic - minced
4 oz raw Spanish Chorizo sausage or longaniza, casing removed
1 red bell pepper - sliced
½ lb medium shrimp (16-25 count per lb.), peeled
4 chicken thighs, salted lightly
1.5 cups medium-grain rice like Arborio
3 cups chicken broth
¼ tsp. saffron
½ cup frozen peas (thawed)
Fresh lemons for garnish
Preheat oven to 400 degrees.
Using a 12" paella pan, heat oil in medium heat. Add onion and stir until soft (3 minutes). Add garlic and stir for another minute. Crumble sausage into pan and cook for 5 minutes (or until fat is rendered) Scoot everything to one side and use pot holder to tip pan and drain fat to other side of pan (add olive oil if need be). Add chicken and brown. Remove chicken and keep warm. Add shrimp and cook for 3 minutes. Remove shrimp and keep warm. Add pepper and cook for another few minutes. Stir in rice, then slowly stir in broth. Add saffron to broth. Add salt and pepper to taste. Simmer until broth is absorbed. Can finish in 400 degree oven, or upper rack of covered barbecue.
Bread and Tomato Tapas
Loaf of good quality, hearty and crusty bread, sliced cross-wise and toasted
3 - 4 cloves garlic, peeled and left whole.
1 fresh tomato, sliced
Slices of Manchego cheese
Olive oil
Cut garlic clove in half cross-wise and rub into toast. Rub tomato into toast, drizzle with olive oil then top with cheese.
1/3 cup olive oil
1 cup chopped onion
5 cloves garlic - minced
4 oz raw Spanish Chorizo sausage or longaniza, casing removed
1 red bell pepper - sliced
½ lb medium shrimp (16-25 count per lb.), peeled
4 chicken thighs, salted lightly
1.5 cups medium-grain rice like Arborio
3 cups chicken broth
¼ tsp. saffron
½ cup frozen peas (thawed)
Fresh lemons for garnish
Preheat oven to 400 degrees.
Using a 12" paella pan, heat oil in medium heat. Add onion and stir until soft (3 minutes). Add garlic and stir for another minute. Crumble sausage into pan and cook for 5 minutes (or until fat is rendered) Scoot everything to one side and use pot holder to tip pan and drain fat to other side of pan (add olive oil if need be). Add chicken and brown. Remove chicken and keep warm. Add shrimp and cook for 3 minutes. Remove shrimp and keep warm. Add pepper and cook for another few minutes. Stir in rice, then slowly stir in broth. Add saffron to broth. Add salt and pepper to taste. Simmer until broth is absorbed. Can finish in 400 degree oven, or upper rack of covered barbecue.
Bread and Tomato Tapas
Loaf of good quality, hearty and crusty bread, sliced cross-wise and toasted
3 - 4 cloves garlic, peeled and left whole.
1 fresh tomato, sliced
Slices of Manchego cheese
Olive oil
Cut garlic clove in half cross-wise and rub into toast. Rub tomato into toast, drizzle with olive oil then top with cheese.