Chicken Shawarma

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Chicken Shawarma
This chicken is marinated in spices and grilled then served on soft pita bread with a yogurt sauce. It's so good. FYI you need to marinate overnight.
Servings
Servings
Instructions
  1. Combine 1/2 the garlic, the coriander, 1 Tbsp. cumin, cardamom, cayenne, paprika, salt, 2 Tbsp. lemon juice, olive oil, and pepper to taste to a large zip lock bag. Add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
  2. Combine yogurt, remaining garlic, cumin, lemon juice, salt and pepper to taste. Cover and put in fridge (it will last in fridge for 3 days).
  3. Heat grill to medium high. Place chicken on the grill and cook fro 4-5 minutes until nicely charred, then turn and cook 3-4 minutes more. Remove chicken from grill and cover loosely with foil. Set aside to rest for 5 minutes.
  4. To serve slice chicken and place evenly on pitas, top with yogurt sauce, romaine, tomato, and cucumber. Roll up and enjoy!
Recipe Notes

Recipe adapted fromĀ Recipe Tin

Butter Chicken

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Butter Chicken
The Oscar winning dish of the night. Inspired from the Indian movie Slumdog Millionaire.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Marinate chicken in 1 tsp. chili powder and turmeric, salt and pepper to taste. Let sit for 15 minutes.
  2. Brown chicken in 2 Tbsp butter, remove and set aside.
  3. Melt another 2 Tbsp. butter over medium heat, add onion, garam masala, ginger, 1 tsp. chili powder, cumin, cayenne pepper, and cinnamon. Salt and pepper to taste. Cook until fragrant.
  4. Add tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for 10-15 minutes.
  5. Stir in the last 2 Tbsp. of butter and salt and pepper to taste. Serve over rice. Enjoy!
Recipe Notes