Butter Chicken

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
2 lbs chicken thighs (bone-in, skinless)
3 tbsp. fresh lemon juice
Salt
1 tsp. garlic (#1 cone)
1 tbsp. ginger (#1 cone)
2 tsp. garam masala

Sauce
1 medium yellow onion (#2 cone)
1 serrano chile, chopped
1 tbsp. fresh lemon juice
1/4 c. tomato paste
1 1/4 c. coconut milk
1 tsp. garam masala
1/2 tsp. ground cumin
Salt
Cilantro for garnishing

Directions
Preheat 12" Electric Skillet to 400F. Add chicken thighs, lemon juice, salt, garlic, ginger, and garam masala to a gallon ziploc bag; shake to coat. Marinate for a few hours or overnight. If you don't have time for that, then get cooking! Shake drops of cold water onto skillet. They should bead and dance if skillet is properly preheated.  Place chicken in hot skillet and press down to sear. Remember, it is not necessary to use any oil or grease. Chicken will stick at first, but will release when properly browned. Flip to sear opposite side. Remove chicken to a plate and set aside.

Sauce: Add yellow onion and serrano chili to bottom of EOC and deglaze until onion is translucent. Add lemon juice, tomato paste, coconut milk, garam masala, cumin, and salt to skillet; wisk until combined. Add chicken to skillet and cover in sauce.

Place cover on top skillet and continue to cook over low heat until ready to serve. Garnish with chopped cilantro and serve over jasmine/basmati rice, or alongside Naan bread. Thank you Martha Stewart for bringing your power to each one of our cooking schools!

Creamy Chicken Curry

Suggested Piece: 12" Electric Skillet

Ingredients
2 Tbsp. Avocado oil
1 medium Onion (#2 cone)
2 tsp. Garlic powder
6 oz. can Tomato paste, no salt added,
2 tsp. Ground cumin
1 1/2 tsp. Ground coriander
1/2 tsp Ground tumeric
1/2 tsp Cayenne
1 lb. Chicken breasts, bone/skinless, cut into 1 inch pieces
1 c. Sour cream, fat-free
1/2 tsp. salt
1 medium Jalapeno, seeded, diced
1 Tbsp. Ginger (#1 cone)
1/2 c. Cilantro, chopped
1 tsp. Garam masala (opt.)

Directions
In 12" Electric Skillet heat oil over medium heat (350F), add onion and cook until softened. Stir in garlic powder, tomato paste, cumin, coriander, turmeric, and cyenne. Continue to cook for approx. 1 minute. Stir in chicken, sour cream, and salt. Cover and cook until VapoValve clicks, reduce heat to low (185F) and set timer for 15-20 minutes (giving chicken time to cook through). Remove lid, stir in jalapeno and ginger. Replace lid and continue to cook on low an additional 10 minutes. Just before serving sprinkle with cilantro and garam masala.

Cooking Tip: Dry-roasted spices are ground together to make the distinctive blend known as garam masala. It may include 10 to 12 different spices, such as cumin, coriander, cloves, cardamom, black pepper, and mace, and is usually added to food near the end of cooking or right before the dish is served to enhance the complexity of flavor.