Chilled Kosher MDH Spiced Chicken and Green Pepper Masala Salad
remixed from Kosher MDH Spiced Chicken and Green Pepper Masala
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Created: 2/6/2024
Prep Time: 30 minutes
Cook Time: 35 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
This adaptation of the classic Indian butter chicken recipe is perfect for a hot climate, as it's served chilled as a salad instead of hot. Juicy chicken thighs are marinated in a bold, spiced combination of green bell peppers, kosher mushroom soup, and creamy cashew paste. The salad is then topped with fresh cilantro, making it a refreshing and flavorful dish for any summer occasion.
Ingredients:
Yield: 4-6 servings
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, seeded and chopped
1 onion, finely chopped
2 teaspoons grated ginger
1 cup raw unsalted cashews
1 can kosher mushroom soup (recipe below)
3 teaspoons MDH brand kosher chicken masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
4 tablespoons unsalted kosher butter
1 cup kosher heavy cream
Cilantro, for garnish
Mixed greens, for serving
Instructions:
Step 1
To make the kosher mushroom soup, start by sautéing 1 diced onion in a tablespoon of kosher butter over medium heat.
To make the kosher mushroom soup, start by sautéing 1 diced onion in a tablespoon of kosher butter over medium heat.
Step 2
Add 8 ounces of chopped kosher mushrooms and cook until they release their moisture and the liquid evaporates.
Add 8 ounces of chopped kosher mushrooms and cook until they release their moisture and the liquid evaporates.
Step 3
Sprinkle a tablespoon of kosher flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Sprinkle a tablespoon of kosher flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Step 4
Slowly add in 1 cup of kosher vegetable broth, whisking constantly to prevent lumps.
Slowly add in 1 cup of kosher vegetable broth, whisking constantly to prevent lumps.
Step 5
Stir in 1 cup of kosher milk and a pinch of kosher salt, and cook until the soup thickens, about 5-10 minutes.
Stir in 1 cup of kosher milk and a pinch of kosher salt, and cook until the soup thickens, about 5-10 minutes.
Step 6
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Step 7
Begin by soaking the raw cashews in hot kosher water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of kosher water until smooth and creamy.
Begin by soaking the raw cashews in hot kosher water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of kosher water until smooth and creamy.
Step 8
In a large bowl, mix together the kosher mushroom soup, MDH kosher chicken masala, cumin, coriander, turmeric, paprika, cayenne pepper, and kosher salt.
In a large bowl, mix together the kosher mushroom soup, MDH kosher chicken masala, cumin, coriander, turmeric, paprika, cayenne pepper, and kosher salt.
Step 9
Add the kosher chicken pieces and green bell pepper to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Add the kosher chicken pieces and green bell pepper to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Step 10
Preheat a large cast-iron skillet over medium-high heat. Melt the kosher butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Preheat a large cast-iron skillet over medium-high heat. Melt the kosher butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Step 11
Add the marinated kosher chicken and peppers to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly cooked.
Add the marinated kosher chicken and peppers to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly cooked.
Step 12
Add 1/2 cup of kosher water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Add 1/2 cup of kosher water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Step 13
Remove the skillet from heat and let the chicken cool completely. Place in the refrigerator to chill for 2 hours.
Remove the skillet from heat and let the chicken cool completely. Place in the refrigerator to chill for 2 hours.
Step 14
When ready to serve, place the chilled chicken on a bed of mixed greens.
When ready to serve, place the chilled chicken on a bed of mixed greens.
Step 15
Drizzle with the kosher heavy cream and top with fresh cilantro.
Drizzle with the kosher heavy cream and top with fresh cilantro.
Step 16
Serve chilled and enjoy!
Serve chilled and enjoy!