Butter Chicken

• 2-3 lbs. chicken breast, 1" cubes
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups plain yogurt
• 2 tablespoons butter
• 2 tablespoons Spicely® Chili Powder
• * 2 tablespoons garlic paste (recipe below)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ** 2 tablespoons ginger garlic paste – mix garlic and ginger paste
• 1 1/2 tablespoons Spicely® Garam Masala
• *1 tablespoon ginger paste (recipe below)
• 1 tablespoon chopped garlic
• 1 tablespoon butter
• 1 tablespoon green chile pepper, chopped
• 2 cups tomato puree
• salt to taste
• 1 cup water
• 1 tablespoon honey
• 1/2 teaspoon Spicely® Fenugreek Ground
• 1 cup heavy cream

Marinate chicken in a glass dish with lemon juice, 1 tablespoon Spicely® Chili Powder and (1/2 teaspoon salt optional). Cover tightly with plastic wrap and marinate in refrigerator for about an hour.

Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon Spicely® Garam Masala, Spicely® Chili Powder, salt, butter, ginger paste, olive oil and lemon juice.

Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400°F.

Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.

To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.

Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.

Taste and adjust seasoning. Serve.

Smoked Sausage with Cabbage and Apple

• 1/4 cup packed brown sugar
• 1 teaspoon Spicely® Garlic Granulates
• 1 teaspoon kosher salt – if desired
• 1 – 2 tsp. Spicely® French Four Spice or to taste
• 1/2 medium head cabbage, coarsely chopped
• 12 to 16 ounces chicken sausage links or other smoked sausage, sliced in 1/2-inch pieces
• 1 cup sliced onion
• 1 large Granny Smith apple, peeled, cored, coarsely chopped
• 1/4 cup apple juice
• 3 tablespoons cider vinegar

Heat oven to 325 F. Combine the brown sugar, garlic, and French Four Spice in a small bowl. In a large oven-safe Dutch oven or large casserole, layer half of the cabbage, half of the onion, half of the apple, and half of the sausage slices. Sprinkle with half of the brown sugar / spice mixture. Repeat the layers with the remaining cabbage, onion, apple, sausage, and brown sugar / spice mixture. Pour the apple juice and vinegar over the casserole.

Cover tightly and bake for 2 hours, stirring occasionally. Add more juice if needed. This will adapt to crockpot cooking. Cook on high for 2-3 hours or low 5-6 hours.

Serves 4

Fish Grill and Broil

• 1 1/2 lb. fresh white fish (sole, flounder, haddock or cod), butterflied into thin fillets
• 1 to 2 Tbsp. Spicely® Fish Grill and Broil Seasoning
• 1/2 cup melted butter or 2 to 3 tbsp olive oil
• Salt to taste

Combine spice mix and melted butter (or olive oil). Brush the fish with mixture until it is coated on both sides. Heat a large frying pan, sauté pan or cast iron skillet until it is extremely hot, almost smoking. Lay the fish into the frying pan. It will smoke and sizzle, and may even flame up. That is OK; the flame will not spread from the pan. Allow the fish to cook over the high heat for about 1 minute. Turn over and allow to cook on the other side for the same amount of time. The fish will be charred and crisp on the outside and moist and fully cooked on the inside if it is not more than 1/2-inch thick.

If you are concerned that the fish may still be raw inside, finish cooking it in a 450 F oven. The same seasoning and process may be used with beef steaks, pork chops or tenderloin, and chicken breast. Just finish the meat to the doneness you like in a hot oven.