Chicken Makhani

Posting this for the same reason April posted her marinade. I'm tired of always having to look for it. This is my absolute favorite dish that I can cook. I think the recipe originally came from Rebecca Rampton.

2 chicken breasts (cooked and shredded)
1 tsp. cumin seeds (crushed)
1/4 tsp. cloves (crushed)
1 Tbsp. cilantro
1 C. canned tomato sauce
1" cubed fresh ginger (peeled and grated)
1 C. heavy cream
1 tsp. garam masala
1/4 tsp. salt
1 fresh green chili (sliced)
1/4 tsp. cayenne pepper
1 Tbsp. lemon juice
1 stick butter
cashews (optional, I never use them)

Cook chicken breasts. Shred and set aside. Crush the cumin and cloves in a mortar (I suppose you could use already crushed, but I've never actually tried it). In a bowl, combine the tomato sauce, ginger, cream, garam masala, salt, green chili, red pepper, cilantro, lemon juice, and crushed spices.

In a large skillet, melt the butter. Add ingredients from the bowl to the hot butter. Bring to a simmer and cook over medium heat for one minute. Add chicken, stirring to coat, and cook til reheated. Top with cashews if desired. Serve over rice.

Fajita Marinade

I got this from Allie Smith several years ago. When I had to dig around in my recipe binder to find it, I knew it was time to post it here to avoid future searches.

4 cloves garlic, chopped
1 jalapeno, chopped (if I don't have one I use an onion)
2 Tbsp. white vinegar
1 large handful cilantro, chopped
1 tsp. each kosher salt and pepper
juice of two limes (I do about a 1/3 cup of the bottled stuff)
juice of one orange (about 1/2 cup of refrigerated orange juice)
1/2 cup olive oil

Put everything in a large container with lid or gallon size baggie and shake well to combine. Add meat (we use a flank steak or 4 chicken breasts). Marinate 3-8 hours and grill. Slice into thin strips and serve with fajita fixings.