Easy Tikka Masala & Basmati Rice

In this recipe, we bring the wonderful flavors of chicken tikka masala to the table on any day of the week, thanks to the amazingly fast electric pressure cooker! Serve with fragrant basmati rice and generous sprinkles of chopped cilantro. YUM!

Easy Chicken Tikka Masala
Serves 4 - 6

Bring the wonderful flavors of this delicious dish home any day of the week thanks to the amazingly fast electric pressure cooker! This recipe calls for a lighter approach using slightly less butter than other recipes. A combination of Greek yogurt and coconut milk (instead of heavy whipping cream) adds a bit of extra tanginess to the global flavors. Savory spices mingle with fresh garlic, ginger, and tomatoes. The coconut milk creates a dreamy, silky sauce. Serve with fragrant basmati rice and generous sprinkles of chopped cilantro.

Ingredients:
4 large boneless chicken breasts, cut into 1” chunks
5 cloves garlic, finely minced
1-1/2 tablespoons fresh ginger, finely grated
3 tablespoons tomato paste
1 (28 oz.) can crushed tomatoes
2-1/2 teaspoons Garam Masala, divided
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
1 cup coconut milk
1 cup plain Greek yogurt
4 tablespoons butter, sliced into tablespoons
1 tablespoon cilantro, minced, plus additional for garnish

Electric Pressure Cooker Directions:
1. Prepare the garlic and ginger. Mince the garlic finely and grate the ginger into a fine paste. 

2. Place the cut chicken in the bottom of an electric pressure cooker and then toss with the garlic and ginger.

3. In a large bowl, whisk together the tomato paste and crushed tomatoes until well combined.

4. Add the spices to the tomato mixture: 2 teaspoons Garam Masala, cumin, paprika, cayenne, coriander, Kosher salt, and black pepper. Stir until well combined.

5. Pour the spiced tomato mixture over the chicken. Toss until coated.

6. Cover, and cook on high pressure for 10 minutes.

7. Carefully release the pressure according to your appliance’s instructions. Check that the chicken is fully cooked and is at 165 degrees F. If the chicken needs more time, continue to cook on the simmer function until the chicken reaches 165 degrees in the center.

8. Once the chicken is fully cooked, add the coconut milk, yogurt, butter, 1/2 teaspoon Garam Masala and minced cilantro. Stir until combined and a sauce begins to form. If the sauce needs additional time to thicken, switch to the simmer function, and stir and simmer until the sauce thickens to your desired consistency.

9. Serve warm over basmati rice. Garnish with additional minced cilantro.

Basmati Rice:
1 tablespoon butter
2 tablespoons shallot, minced
2 cups basmati rice, rinsed
1/2 teaspoon Kosher salt
3-1/2 cups water

Rice Directions:
1. Rinse rice with cold water until the water runs clear.

2. Using a heavy-bottomed pot with a lid, sauté the shallot in the butter until the the shallot becomes translucent. Add the rice, and stir it until coated and every grain has a sheen.

3. Add the water and salt, and bring to a boil. Stir occasionally to make sure that the rice doesn't stick to the bottom. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer the rice on low for 18-20 minutes or until the rice becomes tender.

4. Remove from heat, and let set for 10 minutes with the lid still on. Fluff with a fork before serving.

Grilled Chicken 3 Ways

Let's make dinnertime easier! Prepare a big batch of marinated and grilled chicken breasts and then transform that chicken into three delicious meals. IN THIS ISSUE, we feature three easy recipes using grilled chicken - fajitas, quesadillas, and green enchiladas.

Garlic & Lime Grilled Chicken

Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later 

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed. 

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl. 

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture. 

4. Rub the chicken with the spices until it is completely coated. 

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight. 

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled. 

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed. 

8. Remove the chicken from the grill and let it rest for 10 minutes. 

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.

Chicken Fajitas
Serves 4 

Fajitas are a colorful, delicious, and healthy option for getting dinner on the table quickly! With the chicken already marinated and grilled, simply grill onions and peppers to add to the chicken. Complete the tasty fajitas with an array of toppings! Some of our favorite fajita toppings include sour cream, cilantro, salsa, hot sauce, a squeeze of lime, salsa, and a little guacamole! 

Fajitas:
2 chicken breasts (marinated, grilled, and diced)
4 flour tortillas, warmed
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 sweet onion, sliced pole to pole
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon pepper 

Toppings:
Sour cream, Avocado, Lime wedges,  Fresh cilantro leaves Salsa, and/or hot sauce 

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions above. 

2. Prepare the veggies. In a large bowl, toss the sliced peppers and onion with the olive oil, Kosher salt, and pepper. Grill the peppers and onion in a grill basket over direct heat or sauté in a skillet on the stovetop. Stir the vegetables often and cook until slightly charred in spots and cooked to your desired tenderness. 

3. Toss the cooked vegetables with the grilled chicken slices.

4. Serve with warmed tortillas and a variety of your favorite toppings.

Loaded Chicken Quesadillas
Serves 4 

These quesadillas are loaded with grilled and diced chicken, black beans, spinach, corn, and plenty of cheese. We love quesadillas for lunch or dinner. Everyone can customize their order to their own preference. Add additional flavor with a variety of toppings! 

Quesadillas:
2 chicken breasts (marinated, grilled, and diced)
8 tortillas
8 oz pepper jack cheese, grated
1 can (15 oz) black beans, rinsed and drained
8 oz frozen corn, thawed
4 oz spinach leaves 

Toppings:
Sour cream,  Avocado, Lime wedges,  Fresh cilantro leaves, Salsa,  Pickled jalapeños, Hot sauce 

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions above. 

2. Use a panini press or a skillet on the stovetop to cook the quesadillas. 

3. Load a tortilla with a layer of pepper jack cheese, then add all of the quesadilla ingredients: diced chicken, black beans, corn, and spinach leaves. Finish with another layer of cheese, then top with another tortilla. 

4. If cooking on the stovetop use low heat and practice patience while the cheese melts! Using a large spatula, flip the quesadilla after the cheese has melted enough to hold it together. 

5. Cut the quesadilla into wedges and enjoy warm with an array of toppings.

Chicken Green Enchiladas
Makes 8 enchiladas 

Cheesy and creamy, these green enchiladas are one great definition of comfort food! The green enchilada sauce is enhanced with a filling of grilled and diced chicken, white beans, green chilies, cheese, onion, garlic, herbs, and a little sour cream. After stuffing and rolling the enchiladas, add another layer of sauce on top. Don’t forget to finish with a hearty layer of cheese. After baking, garnish with fresh cilantro. So tasty! 

Enchiladas:
2 garlic & lime chicken breasts (marinated, grilled, and sliced)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 can (4 oz) diced green chilies
1 can white beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
1 can (28 oz) green enchilada sauce
1 cup sour cream 

Garnishes:
Lime wedges, Fresh cilantro leaves, Pickled jalapeños, Hot sauce 

Directions:
1. Preheat the oven to 400 degrees F. 

2. Sauté the onion and garlic in a large skillet until the onion is translucent. Season the onions with oregano, cumin, salt, and pepper. 

3. Add the green chilies, white beans, 1 cup of grated cheese, 1 cup green enchilada sauce, and 1 cup of sour cream. Stir to combine. Add the diced chicken and fold together until combined. 

4. Spoon 1 cup of enchilada sauce around the bottom of the pan. This recipe makes about 8 enchiladas which can fit into a standard 9x12 casserole pan, or individual sized dishes that fit 2 enchiladas each. 

5. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Place the stuffed tortillas seam side down in the pan. Pack the pan tightly. 

6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top. 

7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling hot. 

8. Serve warm with your choice of garnishes.

Comfort Flavors: Pan Fried Asian Noodles

A simple sauce, a little time to marinate, and some fast wok magic equals a delicious meal. IN THIS ISSUE, we feature pan-fried pork noodles with baby bok choy for a tasty dinner-at-home win.