Wednesday, July 13, 2011
Indian dinner #2: Skewered barbecued chicken with saffron cream sauce
Kayte organized another Indian dinner for us to cook this week, although I think Margaret and I may have been the only two to cook it tonight.
Front left is the saffron cream sauce. I have never cooked with spicely gold before, and when I was at the grocery store this morning, I initially decided to skip it: $17 for a tiny bottle?! When I got home, I did a little research (no substitutions and a little goes a long way) and my hubby convinced me to try it, so back to the grocery store I went. When I got home and was mixing up the sauce, I realized that I also didn't have any cardamom, so I substituted garam masala. We really, really, really loved this sauce, both on the chicken and the naan.
Center is the barbecued chicken. I'm not ambitious enough to cook lamb, as the original recipe calls for. The marinade is yogurt, sesame oil, and a lot of spices. I marinated the chicken pieces for about three hours and then hubby grilled them. The chicken was really moist and flavorful...again, we were big fans (the kids were, too).
Back right is our normal naan. Yum! And for the first time, the kids actually ate theirs, too.
Front right is a cucumber raita, something I've been curious to try, especially since I am a big tzatziki-lover. I'm not sure why, but the spice combination was just not good to me; I couldn't eat it and ended up throwing most of the bowl-full away. Hubby liked it okay with the chicken, but not enough for seconds.