Ingredient:
2 cups yogurt
1 tbsp ground cumin
1 tbsp Madras curry powder
2 tsp smoked paprika
2 lb boneless skinless chicken thighs
Butter
2 white onions
1 recipe freshly made pasta sheets
1 cup paneer
1 can (28 oz) crushed tomato
2 green chiles
1 inch ginger
3 cloves garlic
1 tbsp Madras curry powder
1 tbsp butter
Cilantro
1/2 cup cream
Method:
Make the Marinade: Combine the first 4 ingredients. Yogurt should be a nice shade of pink. Mix in chicken. Salt and Pepper Let sit in the fridge overnight.
Grill Time: Slice the onions into rounds and butter, salt and pepper them. Skewer your chicken. Give everything a nice char on the grill, cooking until the chicken is cooked and the onions are soft. Brown char marks are important!
Make the pasta: Make your favorite pasta recipe (or cheat with wonton wrappers) Roll out the dough to a medium thickness and prepare to stuff.
Stuff the Pasta: Any shape is fine. I made nice circles. Place spoonfulls of the filling in intervals on a sheet of pasta. Use water to outline the filing to help the ravioli seal. Place another sheet of pasta on top of the first. Cut out the shape and squeeze to seal and remove air. Liberally sprinkle with flour as you lay them on wax paper.
Make the Sauce: Make a paste from the chiles, ginger, garlic, and curry powder. Saute this paste in butter for 1 minute. Add tomatoes. Add cilantro. Add cream. Simmer 5 to 10 mintues. Optional step: If you use crushed tomatoes, you can blend the sauce.
Boil Pasta: Boil the Ravioli for about 6 minutes. They will float, so keep stirring to make sure they cook evenly, but be gentle!
Bring it together: When the pasta is cooked, add it straight to the warm sauce. Serve right away! Sprinkle some cilantro on top.
2 cups yogurt
1 tbsp ground cumin
1 tbsp Madras curry powder
2 tsp smoked paprika
2 lb boneless skinless chicken thighs
Butter
2 white onions
1 recipe freshly made pasta sheets
1 cup paneer
1 can (28 oz) crushed tomato
2 green chiles
1 inch ginger
3 cloves garlic
1 tbsp Madras curry powder
1 tbsp butter
Cilantro
1/2 cup cream
Method:
Make the Marinade: Combine the first 4 ingredients. Yogurt should be a nice shade of pink. Mix in chicken. Salt and Pepper Let sit in the fridge overnight.
Grill Time: Slice the onions into rounds and butter, salt and pepper them. Skewer your chicken. Give everything a nice char on the grill, cooking until the chicken is cooked and the onions are soft. Brown char marks are important!
Make the pasta: Make your favorite pasta recipe (or cheat with wonton wrappers) Roll out the dough to a medium thickness and prepare to stuff.
Stuff the Pasta: Any shape is fine. I made nice circles. Place spoonfulls of the filling in intervals on a sheet of pasta. Use water to outline the filing to help the ravioli seal. Place another sheet of pasta on top of the first. Cut out the shape and squeeze to seal and remove air. Liberally sprinkle with flour as you lay them on wax paper.
Make the Sauce: Make a paste from the chiles, ginger, garlic, and curry powder. Saute this paste in butter for 1 minute. Add tomatoes. Add cilantro. Add cream. Simmer 5 to 10 mintues. Optional step: If you use crushed tomatoes, you can blend the sauce.
Boil Pasta: Boil the Ravioli for about 6 minutes. They will float, so keep stirring to make sure they cook evenly, but be gentle!
Bring it together: When the pasta is cooked, add it straight to the warm sauce. Serve right away! Sprinkle some cilantro on top.
