For years people have been asking me for cooking advice, and more specifically to make cooking videos. I have resisted for all of those years but it's a pandemic and I couldn’t listen to my wife, Angela (a social media manager and digital content creator) complain any longer.
In our house I cook virtual everything. We have not eaten a meal from a restaurant, or other take out establishment, in months, and we have been very fortunate to have eaten really well through all of this. After the thousandth time she asked, I finally gave in, and we are now creating videos in which I teach her how to cook.
Angela and I have been together for 16 years, so she’s never really needed to learn how to cook as an adult. That being said she has extremely limited knowledge (aside from what she sees me do) so we will be sharing recipes that will be easy for anyone to replicate, regardless of their culinary expertise. On our first video we make a deeply flavorful tikka spiced chicken. You can watch me take her through it here, detailed recipe below.
If you don't have all of the ingredients for the marinade you can simply substitute those that you have and like, the key is the yogurt, some heat, and some good indian spices, it's a base you can make your own.
Tikka Spiced chicken
Ingredients:
2Lbs Chicken (we used breasts, you can just about anything, remember smaller pieces cook more quickly, this also makes incredible wings!)
-Marinade
Ingredients:
1 Tbsp fresh ginger (or 1/2 tsp powdered ginger)
4 Tbsp Tikka spice- (coriander, cumin, paprika, garam masala)
2 tsp Chili flakes (chipotle, or other chili spices work well)
1 & ½-2 Cups Plain yogurt
1 tsp Kosher Salt
Method:
-mix all marinade ingredients, coat chicken well and refrigerate for a minimum of three hours (overnight works really well)
-Cook in heavy cast iron skillet, or dutch oven at 375-400 degrees for 20-30 minutes, turn a few times to achieve a nice even cook (internal temp at least 165 degrees)
- Let rest for 5 minutes before cutting or serving
Cauliflower
Ingredients:
1 Head cauliflower (cut into crowns)
2 & ½ Tbsp Curry spice (Indian curry)
2-3 Tbsp Olive oil
1tsp Kosher salt
Method:
-Coat cauliflower in oil
-Cover with spices and mix well
-Cook in baking sheet at 375 degrees for about 15 minutes (until just starting to blacken, firm tender)
Last minute yogurt sauce
Ingredients:
¾ Cup Yogurt
¼ cup minced cucumber
2 Tbsp minced fresh parsley
2 Tbsp minced fresh cilantro
2 tsp Honey
½ tsp salt
1 Tbsp lemon juice
-Mix
This was a quick addition that I put together, as Angela’s knife skills are still something we need to address, it is quite tangy on its own, but complemented the chicken very nicely!!