I came home last week with a tray of four skinless, bone-in chicken breasts and decided to include them in an Indian menu that I had planned for the weekend.
I was originally going to make a chicken curry/biryani but switched over to chicken tikka instead. Two chunks of spicy and tender chicken are often part of an appetizer combo, along with a couple of samosas and a couple of pakoras, but I threaded five onto soaked bamboo skewers and turned them into a main dish. The spiciness of the tikkas are toned down by serving them with a minty yogurt dip (raita).
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Since this is a 'dry' dish, I made a couple of 'wet' dishes ... matar paneer (pea and paneer cheese curry) ...
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... and a vegetarian chana masala (chickpea curry) ... to go with it.
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For a bread, I made aloo paratha, spiced mashed potato mixture stuffed into a whole wheat flatbread. Because I'm not fond of all whole wheat breads, I used (a bit more than) half all purpose flour and half whole wheat. And, I halved the
recipe I found on line to only make four parathas. Because I didn't have any fresh coriander leaves called for in the recipe, I defrosted some thinly sliced green onion tops and added them in their place.
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And, of course, I made some basmati rice to sop up all that tasty sauce. Plain because I was tired and couldn't be bothered coming up with anything more elaborate.
BONUS
To use up the rest of the chicken, rather than freezing it away, I took the largest of the chicken breasts, took it off the bone and spread the top with about a teaspoon of Hellman's mayonnaise. Then, the mayonnaise coated breast was dipped into a few tablespoons of Italian seasoned breadcrumbs. I roasted the breast along with all four of the ribs. Since I left quite a bit of meat on the ribs, I let them cool and then put them in a freezer bag. Later in the week or the week after that, I'll make a small (four cup) batch of chicken stock with the ribs and use them in a pot of chicken noodle soup. I even have egg noodles in the pantry to add to the soup.
Since the boneless breast was so large (~350 gm) I cut it in half and will have two meals.
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The smaller breast and other trimmings were ground up (I had about 400 gms of meat) and turned into three chicken patties/burgers.
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Pretty economical for an investment of $6.35 and some time.