Chicken Tikka Masala

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it.
Marinade
1 c plain yogurt
2 T lemon juice
2 t cumin
1 t chili powder
1 t black pepper
1 t cinnamon
1 t salt
½ inch freshly grated/minced ginger
1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)
• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.

Sauce
1 T butter
2 cloves garlic
1 jalapeno chile (optional), minced
3 t ground coriander
2 t cumin
2 t paprika
2 t chicken masala powder
½ t salt
1 can tomato sauce (14.5 oz)
1 c whipping cream
¼ c fresh cilantro
• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).
• Simmer 5 minutes.
• Serve with basmati rice, naan or pita bread.

Arabic Salad

3 medium tomatoes, diced
1 cucumber, diced
small bunch of green onions, diced
1 garlic clove (minced)
Juice from 1 lemon
Salt and pepper
2 T olive oil
1 T chopped mint leaves
1 T chopped parsley leaves
• Mix all ingredients together, and serve (although it is best after it sits for 20-30 minutes).

Mujadarah (Arabic Lentils and Rice)

It doesn't get cheaper, healthier, easier than this recipe. I think it is best served with Arabic salad.

1 c brown rice
6-8 c water
1 ½ c dried lentils
2 chicken bouillion cubes
2 t cumin
½ t pepper
2-3 T olive oil or butter
1 large onion
salt to taste
• Place brown rice and water in saucepan. Cook over medium heat about 20 min.
• Add lentils, bouillion, pepper, cumin and cook another 25 minutes, or until rice and lentil are soft (add more water if it needs it).
• Meanwhile, saute onions in oil until brown and carmelized (allow a lot of time for them to carmelize).
• Add onions to the rice/lentil mixture a few minutes before the rice/lentil mixture is done.

Mint Limeade

This is a great summertime drink. Especially good on really hot days!

6 c water, divided
1 c sugar (more or less to taste)
1/3 c fresh mint
1 c fresh lime juice (about 8-10 limes)
• Combine 2 c water, sugar, and mint in small saucepan. Bring to a boil.
• Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes.
• Discard mint leaves
• Combine remaining 4 c water, sugar syrup, and lime juice in a large pitcher. Stir. Refrigerate. Serve.