Cottage Cheese (optional)
This is a fabulous side dish, salad topping, or my favorite dip with chips!
Recipe Found HERE
This was a serious winner, the whole family, kids included, loved it! If you're short on time, substituting rotisserie chicken would work well.
Recipe found here
Serve with Basmati Rice and/or Naan bread
Melt 2 Tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened, and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 Tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding chicken.)
Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil - lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into 3/4 inch chunks (or strips if you prefer) and stir into sauce. Stir in 2 Tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 Tablespoon cilantro, and serve.
Recipe found HERE
Preheat over to 325 degrees. Combine 1 cup brown sugar, the flour and pecans in a bowl and mix well. Cut in 1/3 stick butter until crumbly.
Combine the sweet potatoes, half-and-half, 1/3 stick melted butter, the eggs, 3/4 cup brown sugar, the vanilla and salt in a large bowl and mix well. Spoon into a greased baking dish. Sprinkle the pecan topping over the top. Bake for 1 hour.