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<!doctype html><html lang=en class="js csstransforms3d"><head><meta charset=utf-8><meta name=description content><link rel=icon href=/cookbook/images/favicon.png type=image/png><title>404 Page not found</title><link href=/cookbook/css/nucleus.css?1656369761 rel=stylesheet><link href=/cookbook/css/fontawesome-all.min.css?1656369761 rel=stylesheet><link href=/cookbook/css/hybrid.css?1656369761 rel=stylesheet><link href=/cookbook/css/featherlight.min.css?1656369761 rel=stylesheet><link href=/cookbook/css/perfect-scrollbar.min.css?1656369761 rel=stylesheet><link href=/cookbook/css/theme.css?1656369761 rel=stylesheet><link href=/cookbook/css/hugo-theme.css?1656369761 rel=stylesheet><style>:root #header+#content>#left>#rlblock_left{display:none!important}p,li,ul{text-align:center}ul{list-style-type:none}</style></head><body data-url=/><section id=body style=margin-left:0><div id=overlay></div><div id=chapter><div id=body-inner><h1>Error</h1><p></p><p>Woops. Looks like this page doesn't exist ¯\_(ツ)_/¯.</p><p></p><p><a href=/cookbook/>Go to homepage</a></p><p><img src=/images/gopher-404.jpg style=width:50% alt="Page not found!"></p></div></div></section></body></html>
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<!doctype html><html lang=en class="js csstransforms3d"><head><meta charset=utf-8><meta name=description content><link rel=icon href=/cookbook/images/favicon.png type=image/png><title>404 Page not found</title><link href=/cookbook/css/nucleus.css?1656370279 rel=stylesheet><link href=/cookbook/css/fontawesome-all.min.css?1656370279 rel=stylesheet><link href=/cookbook/css/hybrid.css?1656370279 rel=stylesheet><link href=/cookbook/css/featherlight.min.css?1656370279 rel=stylesheet><link href=/cookbook/css/perfect-scrollbar.min.css?1656370279 rel=stylesheet><link href=/cookbook/css/theme.css?1656370279 rel=stylesheet><link href=/cookbook/css/hugo-theme.css?1656370279 rel=stylesheet><style>:root #header+#content>#left>#rlblock_left{display:none!important}p,li,ul{text-align:center}ul{list-style-type:none}</style></head><body data-url=/><section id=body style=margin-left:0><div id=overlay></div><div id=chapter><div id=body-inner><h1>Error</h1><p></p><p>Woops. Looks like this page doesn't exist ¯\_(ツ)_/¯.</p><p></p><p><a href=/cookbook/>Go to homepage</a></p><p><img src=/images/gopher-404.jpg style=width:50% alt="Page not found!"></p></div></div></section></body></html>
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cookbook</title><link>https://jtom38.github.io/cookbook/</link><description>Recent content on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/posts/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/drop-biscuits/</guid><description>Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn&rsquo;t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.</description></item><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/my-first-post/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/my-first-post/</guid><description>Ingredients Makes 6 servings
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cookbook</title><link>https://jtom38.github.io/cookbook/</link><description>Recent content on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/posts/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/drop-biscuits/</guid><description>Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn&rsquo;t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.</description></item><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>Ingredients Makes 6 servings
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Posts on Cookbook</title><link>https://jtom38.github.io/cookbook/posts/</link><description>Recent content in Posts on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/posts/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/posts/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/drop-biscuits/</guid><description>Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn&rsquo;t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.</description></item><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/my-first-post/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/my-first-post/</guid><description>Ingredients Makes 6 servings
|
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Posts on Cookbook</title><link>https://jtom38.github.io/cookbook/posts/</link><description>Recent content in Posts on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/posts/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/posts/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/drop-biscuits/</guid><description>Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn&rsquo;t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.</description></item><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>Ingredients Makes 6 servings
|
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>bon apptite on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/bon-apptite/</link><description>Recent content in bon apptite on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/bon-apptite/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/my-first-post/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/my-first-post/</guid><description>Ingredients Makes 6 servings
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>bon apptite on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/bon-apptite/</link><description>Recent content in bon apptite on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/bon-apptite/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>Ingredients Makes 6 servings
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>dinner on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/dinner/</link><description>Recent content in dinner on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/dinner/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/my-first-post/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/my-first-post/</guid><description>Ingredients Makes 6 servings
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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>dinner on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/dinner/</link><description>Recent content in dinner on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/dinner/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>Ingredients Makes 6 servings
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp.</description></item></channel></rss>
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