aka "Dirty clothes" in my house due to a misunderstanding. It is a fantastic baked chicken dish with whole cloves of roasted garlic--read more >>

I do this in a large pan. mince the garlic, and saute in the olive oil for a minute or two. take it off the heat and add a splash of soy sauce.

Take the chicken and cut it in slices like you would for chicken tenders.

Put the chicken in with your garlic stuff and continue the saute till cooked.

not qute sure why but this turns out sooooo good. I usually serve it with baked carrots they go really well with this.

yours truly

uh... 4?

30

Everyone in my house loves this chicken, they bug me all the time to make it

4 chicken breasts

4 or 5 cloves of garlic

1/4 cup olive oil

a little soy sauce

--read more >>

Put the tomato paste in a measuring cup and slowly add water to make one cup of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and cumin. mix well.
Heat the butter in a large frying pan. When the butter has melted, add the ingredients from the measuring cup. Bring to a simmer and cook on med heat for a minute, stirring to mix in the butter to the sauce. Add the chicken and stir once. Serve.

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you can subsititue tofu for the chicken to have a vegetarian entree. Cube the tofu and add it to the sauce and leave to marinate in fridge for 30 minutes, then take it out and add the sauce when it is room temp to the melted butter. Cook until done.

4 tbl tomato paste

water to mix

1 inch cube of fresh ginger grated to a fine pulp (or 1 tsp ginger powder)

1 1/4 cup heavy cream

1 tsp garam masala

3/4 tsp salt

1/4 tsp sugar

1 fresh hot green chilli, finely chopped

1/4 tsp cayenne pepper (or for hotter 1 tsp hot red chilli powder)

1 tbl very finely chopped fresh green coriander

4 tsp lemon juice

1 tsp cumin

1/2 cup of butter (one stick)

tandoori-style chicken (see other recipe)--read more >>

Cut each leg into two pieces and each breast into four. Cut long slits on each side of the meat. Spread the chicken out on a large platter. Sprinkle half the salt and half the lemon on the chicken, rub into the slits. Turn chicken over and use remaining salt and lemon in the same way. Let sit for twenty minutes.
Combine the yoghurt, onion, ginger, garlic, green chilli and garam masala in a blender or food processor. Blend until you have a smooth paste. Brush the chicken pieces on both sides with the food coloring and then put the chicken into a bowl with the marinade. Mix well. Cover and refrigerate for 6-24 hours. Longer the better.
Preheat the oven to max temp. Take the chicken out of the marinade and arrange the chicken in a single layer in a shallow baking tray. Bake for 25 minutes. Serve with lime wedges and sliced onion.

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Serve with vegetables, like cauliflower with mustard seeds and rice.
leftover marinade can be frozen and re-used once.

By adding the recipe for chicken tikka masala, you will have chicken butter sauce.

2 1/2 lbs chicken pieces, skinned

1 tsp salt

1 lemon (or lemon juice)

1 3/4 cups yogurt

1/2 medium onion, peeled and quartered

3/4 inch cube peeled fresh ginger, quartered (or equivalent ginger powder 1 tsp)

1 clove garlic, peeled

1 fresh hot green chilli, roughly chopped

3 tbl yellow liquid food coloring mixed with 1/2 tbl red liquid food coloring (optional)

2tsp garam masala

wedges of lime, sliced onion, optional

--read more >>

Grind up the fennel and fenugreek seeds with a mortar and pestle, or do it in a spice/coffee grinder.

Put a saute pan on the burner to get hot (medium high heat). Sprinkle salt and pepper on the chicken. Put the coconut oil in the pan, and give it a couple of seconds to get hot. Put the chicken into the pan. Sprinkle the garlic around in the pan and on the chicken. Sprinkle the ground fenugreek and fennel on top. Squeeze the juice from the lemon into the pan, and sprinkle some red wine in too. Let this cook for a minute or two (to brown the chick).

Turn the chicken over to cook on the other side. Scoop the yogurt on top of the chicken. Add more salt and pepper. Cover and let this simmer for 10-15 minutes. Take the cover off, and let it simmer till the sauce is sauceeeyyyy.

Serve it over rice or potatoes or whatever.

The back of my head somewhere

As many as you want

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Trying to get the milk supply up gets kinda hard, and so does trying to keep it high quality. This stuff has fennel and fenugreek in it, both of which increase milk supply. The fennel also helps with a babes gas.
The coconut oil and yogurt both have good yummy fats, which will "buff" up your breastmilk, so that the babe will get lots of good fat, and help limit the nursing time, which in turn increases momma sanity.
The lemon adds a fresh and clean feeling, which is super necessary when you don't have a chance to shower/clean the house/yadayadayada everyday, while the wine keeps it warm.
I love garlic, but if it gives your baby gas, take it out. A lot of babies love garlic in the milk, cause it makes it taste sweeter.

1 breast of chicken

1-3 cloves of garlic (chopped, minced, sliced...however you like it)

2-3 tablespoons coconut oil

1-2 tablespoons fennel seeds

1 teaspoon fenugreek seeds

4 tablespoons yogurt (preferrably whole organic)

1/2 lemon

Some red wine

Salt and pepper

--read more >>