Back by popular demand, Chef Diana Andrews will share a favorite winter recipe with our audience.
Chicken Thighs Roasted with Curried Yogurt, Palak Paneer, and Chaat Sweet Onions
Prep and cook simultaneously or just follow along!
Chicken recipe: https://files.constantcontact.com/ed603b4e401/09cea078-91e9-4633-a4a9-53f202c681ca.pdf
Palak Paneer recipe: https://files.constantcontact.com/ed603b4e401/d28ea6d1-fc34-442b-86c3-8d1717e8f595.pdf
You may want to shop for these ingredients early:
Chinese Five Spice Powder
Chaat Masala (spice powder)
Garam Masala (spice powder)
Madras Curry (spice powder)
Paneer (Indian cheese; refrigerated. This usually comes in a shrink wrapped 8 oz. block)
Ghee (Clarified butter)
If your local store does not have the spices, they are available online at
Foods of Nations.
Diana holds a Culinary Arts Certification and a Premier Cru Wine Certification from The Institute of Culinary Education in New York City. She has served as Senior Food Editor and Test Kitchen Director at Fine Cooking Magazine, and also as editor for Emmy-nominated PBS series Moveable Feast with Fine Cooking.