Well, tried something new and figured I'd pass it along.
I need to say at the onset I was planning on doing the chicken on the grill but I had a technical malfunction and ended up following the recipe by and large. Even SV would be excellent here as well.
The other deviation I made after consultation with the family, we went for the heat vs. the sauce called for in the recipe. We used: http://www.smoked-meat.com/forum/showthread.php?t=43635
We use it a lot around here. So, to the details. Here is the original recipe:
SPICY CHICKEN TIKKA CHEESESTEAKS
• 1.5 pounds thinly sliced chicken breast
• 1/2 tablespoon Garam Masala
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 2 large Onions
• 2 cup broken up cauliflower florets
• 1 clove Garlic grated
• 3 ounces cholula hot sauce (a little more than half the bottle or 6 TBL)
• 2 cups shredded sharp cheddar
• Sub Rolls
• Chopped Scallions
INSTRUCTIONS
1. Toss the chicken with the garam masala, turmeric, and cumin. Season with salt and pepper and allow to rest in the fridge while the onions cook.
2. Add the onions to a pan with some oil or butter and simmer on medium low heat for about 30 minutes until very browned.
3. Add the cauliflower and cook 5 minutes. Add the garlic and cook 2 more minutes. Pour contents of the pan into a bowl and save for later.
4. Cook Return the pan to high heat and add a little oil if needed. Add the chicken and cook for about 7 minutes, stirring, to brown.
5. Stir in the Cholula and bring to a simmer. Add the onion cauliflower mixture and simmer for 3 minutes.
6. Remove from heat and stir in the cheese. Continue stirring until melted.
7. Serve the chicken mixture in the rolls and top with scallions.
And some pics. The onions take the longest obviously but it's worth it. I was skeptical of the cauliflower, which I even like but the kids do not. I will say it works. They had no idea it was in there and asked what the crunchy stuff was while eating. I told them and they both said it was good.
As I said, I had a problem with the grill and time so I did the stove per the recipe. It was very good but the grill or SV next time is the way I'm going for the chicken. It was 2 breasts and almost 1.5#'s. Once they were done, I chunked/pulled them:
As things started coming together, I hollowed out the french bread rolls so they weren't as dense and the pocket really holds the fixins in well. But back to the cook. Started to mix the ingredients:
And per the recipe, mix it until all the cheese is melted:
Then, it was just a matter of filling those rolls and adding some green onions:
I will say it was very good and packs some heat. The kids want it again and the heat was there but we all kept on eating. The rest was finished at lunch today.
One thing occurred to me is that you could completely do the chicken on it's own and keep the cutlets in tack. Use a hamburger style bun and add the rest of the recipe as a topping. Maybe even some lettuce and a slice of tomato. I think it would really work on a toasted bun.
In any even, thanks for looking and enjoy the weekend.
I need to say at the onset I was planning on doing the chicken on the grill but I had a technical malfunction and ended up following the recipe by and large. Even SV would be excellent here as well.
The other deviation I made after consultation with the family, we went for the heat vs. the sauce called for in the recipe. We used: http://www.smoked-meat.com/forum/showthread.php?t=43635
We use it a lot around here. So, to the details. Here is the original recipe:
SPICY CHICKEN TIKKA CHEESESTEAKS
• 1.5 pounds thinly sliced chicken breast
• 1/2 tablespoon Garam Masala
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 2 large Onions
• 2 cup broken up cauliflower florets
• 1 clove Garlic grated
• 3 ounces cholula hot sauce (a little more than half the bottle or 6 TBL)
• 2 cups shredded sharp cheddar
• Sub Rolls
• Chopped Scallions
INSTRUCTIONS
1. Toss the chicken with the garam masala, turmeric, and cumin. Season with salt and pepper and allow to rest in the fridge while the onions cook.
2. Add the onions to a pan with some oil or butter and simmer on medium low heat for about 30 minutes until very browned.
3. Add the cauliflower and cook 5 minutes. Add the garlic and cook 2 more minutes. Pour contents of the pan into a bowl and save for later.
4. Cook Return the pan to high heat and add a little oil if needed. Add the chicken and cook for about 7 minutes, stirring, to brown.
5. Stir in the Cholula and bring to a simmer. Add the onion cauliflower mixture and simmer for 3 minutes.
6. Remove from heat and stir in the cheese. Continue stirring until melted.
7. Serve the chicken mixture in the rolls and top with scallions.
And some pics. The onions take the longest obviously but it's worth it. I was skeptical of the cauliflower, which I even like but the kids do not. I will say it works. They had no idea it was in there and asked what the crunchy stuff was while eating. I told them and they both said it was good.
As I said, I had a problem with the grill and time so I did the stove per the recipe. It was very good but the grill or SV next time is the way I'm going for the chicken. It was 2 breasts and almost 1.5#'s. Once they were done, I chunked/pulled them:
As things started coming together, I hollowed out the french bread rolls so they weren't as dense and the pocket really holds the fixins in well. But back to the cook. Started to mix the ingredients:
And per the recipe, mix it until all the cheese is melted:
Then, it was just a matter of filling those rolls and adding some green onions:
I will say it was very good and packs some heat. The kids want it again and the heat was there but we all kept on eating. The rest was finished at lunch today.
One thing occurred to me is that you could completely do the chicken on it's own and keep the cutlets in tack. Use a hamburger style bun and add the rest of the recipe as a topping. Maybe even some lettuce and a slice of tomato. I think it would really work on a toasted bun.
In any even, thanks for looking and enjoy the weekend.
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