Monday, April 20, 2015

Dinner with Friends

They have been a part of our lives since the beginning of our lives together, the Kropps came for dinner Friday night. Nothing special, just meatballs and spaghetti. A special dessert for chocolate crazy Kim. Mackenzie joined us also.

We don't see them often but we make the most of it when we do. A random football game, an investment seminar and occasionally a happy run in here or there. So nice to have folks in your life like this. The recipe was one I had used recently for another gathering and still remains one of our favorites.

On Sunday I made Butter chicken and fresh Naan bread for dinner over a cauliflower rice. So tasty and easy to prepare. I used my Masala Dabba for the spices and subbed a few ingredients since I had no yogurt or cilantro but it still tasted great without having to run back to the store.


  • 1 tablespoon peanut oil
  • 1 shallot, finely chopped
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half-and-half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon peanut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 1/4 cup water


  1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Sauté shallot and onion until soft and translucent.
  2. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
  3. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt.
  4. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  5. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
  6. Reduce heat, and season with 1 teaspoon garam masala and cayenne.
  7. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
  8. Stir cooked chicken into sauce.
  9. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

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