Also, yes I know slow on posting but work sucks…..well it always sucks this time of year so I am still going to be a ghost for a couple more weeks so sorry tweets and Facebook peeps I am not ignoring you.

Luckily will all the overtime money I have been able to spend on my never ending camera addiction.  The new purchases are all revolving around lighting (I really do not think I need another lens).  I was using a light tent with 4 500 watt work lights but I thought there has to be a better way especially since the work lights were really harsh.  I am now playing around with off camera flash and shooting through an umbrella.  This is the first shoot I have done with it and so far happy with it but see room for improvment.

Oh yeah and to add to the happiness we are out of zero degree weather for a couple weeks and saw rain this morning.  So weird to see precipitation that does not require me to have to fire up a snow blower.  I realize winter is another 2 months long and I am sure we will get hammered with more snow but hey I will take winter’s mid life crisis any day of the week.

Enough rambling and back on to the actual dish because that is only what people care about and I really need more coffee……

For the chicken you will need:

• 1 cup of yogurt
• 1/2 TB of ground cumin
• 1/2 TB of ground coriander
• 1/2 TB of chili powder
• 1/2 TB of kosher salt
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 2 cloves of garlic diced
• 1 TB of diced ginger
• Pinch of cayenne pepper
• 4 chicken thighs with the skin removed and cut into 1 inch dice

Steps for the chicken:

• Combine everything together but the chicken.
• Taste and if you are happy add in the chicken.
• Put in the fridge and let it relax overnight.

For the sauce you will need:

• 2 tablespoons of butter
• 1 onion thinly sliced
• 2 cloves of garlic diced
• 1 TB of tomato paste
• 1/2 TB whole chili powder (I used a ancho)
• 1/2 TB garam masala
• 1 28 ounce can of tomatoes
• 1 cup of cream

What to do with the chicken after it has been marinated:

• Turn broiler to low
• Put chicken on broiler pan
• Throw broiler pan under broiler and broil until cooked through.

Steps for finishing up the dish including what to do with the sauce ingredients:

• In a large skillet (I used a 12 inch cast iron skillet) over medium melt the 2 TB of butter and add in the onions.  Let this cook until the onions are softened and then add in the garlic, tomato paste, chili powder, and garam masala until fragrant (about 30 seconds).
• Add in the can of tomatoes and simmer for 20 or so minutes or until the mixture is thickened.
• Add in the cup of cream along with the broiled chicken and cook until heated through.
• Taste and adjust (add in some more cayenne if you want a little spicier or maybe some more salt and pepper if needed).

Serve and enjoy!

This is a really fun go to recipe and it is not that spicy you sissy because there is enough dairy to balance it out.  Normally I would be all about grilling these bad boys up but even I have my threshold for cold temperature and guess what it is single digits.

I could ramble on about nothing but well I have to work to do so back on my head (hate end of year crap).  Hope everyone is staying warm and winning the snowball fights!

For this recipe you will need:

• 1 cup of yogurt
• 1 cup of hot sauce (I used my boy Frank)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon whole chili powder
• 1 teaspoon oregano
• 1 teaspoon black pepper
• Chicken thigh, cut up chicken, or whatever combination of chicken parts you want to use.

Bloody hard steps to success:

• Combine everything together but the chicken.
• Taste do you like?  Sweet add in chicken.  You hate the taste?  OK add whatever makes you happy.
• Let it relax in the fridge overnight.
• Preheat oven to 450 degrees.
• Put chicken in oven on roasting rack (once again I go to the cooling rack on top of a sheet pan approach for a ghetto roasting rack).
• Cook until chicken is done (about 40 minutes for thighs).

Serve and enjoy!