We love Indian food, but take-out for a family of six gets expensive! Even if my husband and I feed the kids something else and just get it for us as a late dinner -- as we sometimes do as a "treat" -- it's still quite a bit for two people. One of my favorite dishes is butter chicken and I'm so happy to have found (and modified a bit) a good recipe for it! My toddler had three helpings the first time I made it! Serve it over basmati rice and with some naan -- there's plenty of juice to soak up!
4 boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp fresh minced ginger
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (can half this to cut spice)
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cardamom
1/8 tsp ground cloves
1 whole lime, juiced (or 3 tbsp lime juice)
1/2 cup butter (1 stick)
1 onion, diced
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 pint whipping cream
1 bunch cilantro (optional)
Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, cumin, paprika, cardamom, cloves, and lime juice. Marinate overnight.
Saute the onion in the butter until soft. Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. Add the tomato sauce and diced tomatoes; cook for 30 minutes over med-low heat with the lid on, stirring occasionally. Add the whipping cream and cilantro just before serving.
Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Tuesday, January 6, 2015
Tuesday, July 17, 2012
Spinach and Raisin Rice
This rice was so flavorful, and I loved the addition of the raisins and spinach. My five year old ate three servings of this, when he usually shies away from ANYthing with spinach.
1 T. butter
1/3 c. minced shallots
1 c. basmati rice
2 c low-sodium chicken broth
1/4 c. golden raisins
Minced zest of 1 lemon
1/2 t. kosher salt
Red pepper flakes to taste
4 c. chopped fresh spinach
2 T. fresh lemon juice
1. Melt butter in a saucepan over medium heat. Add shallots and cook until soft, about 3 minutes.
2. Stir in rice and cook 1 min. Stir in broth, raisins, zest, and salt, and season with pepper flakes; bring to a boil. Reduce heat to low, cover and cook rice until tender, about 15 min.
3. Add spinach; toss until wilted. Remove pan from heat and let stand 5 minutes, then stir in lemon juice.
Yogurt-Marinated Tandoori Chicken Thighs
These were FANTASTIC! I think I might try it with chicken breasts next time just to be a little healthier. The grilled mango was also surprisingly delicious!
1 c. plain yogurt
1/4 c. fresh lime juice
2 T. minced garlic
1 T. paprika
1 T. curry powder
2 t. kosher salt
1 t. cumin
1 t. coriander
1 t. turmeric
1/4 t. cayenne pepper
8 chicken thighs, fat trimmed and skin removed
2 mangoes, peeled and sliced lengthwise
1. Whisk together yogurt, lime juice, garlic, paprika, curry powder, salt, cumin, coriander, turmeric, and cayenne in a large bowl. Add thighs, toss to coat, and refrigerate for at least an hour (up to 24 hrs.).
2. Grill the chicken and mangoes over med-high heat.
3. Serve warm with Spinach and Raisin rice.
Sunday, February 20, 2011
Beef Vindaloo
Another delicious "Aarti" recipe....
Ingredients
Wet Masala (Spice Blend):
* 1 teaspoon cumin seeds
* 2 (1-inch) pieces cinnamon bark
* 6 whole cloves
* 4 whole black peppercorns
* 1 teaspoon ground turmeric
* 2 teaspoons paprika
* 1/2 teaspoon cayenne (more if you're feeling feisty!)
* 1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped
* 1/2 cup apple cider vinegar
*
* 3 tablespoons canola oil
* 1 medium red onion, sliced very thinly
* 1 serrano pepper, sliced in half
* 2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes
* Kosher salt and freshly ground black pepper
Directions
For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
Ginger-Garlic Paste:
* 1/2 cup cloves garlic, whole
* 1/2 cup fresh ginger, peeled, 1/2-inch slices
* 1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Ingredients
Wet Masala (Spice Blend):
* 1 teaspoon cumin seeds
* 2 (1-inch) pieces cinnamon bark
* 6 whole cloves
* 4 whole black peppercorns
* 1 teaspoon ground turmeric
* 2 teaspoons paprika
* 1/2 teaspoon cayenne (more if you're feeling feisty!)
* 1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped
* 1/2 cup apple cider vinegar
*
* 3 tablespoons canola oil
* 1 medium red onion, sliced very thinly
* 1 serrano pepper, sliced in half
* 2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes
* Kosher salt and freshly ground black pepper
Directions
For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
Ginger-Garlic Paste:
* 1/2 cup cloves garlic, whole
* 1/2 cup fresh ginger, peeled, 1/2-inch slices
* 1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Cucumber Raita
Easy, refreshing, and delicious, this recipe goes great with any spicy Indian dish. This comes from Aarti on the Food Network.
Ingredients
* 2 cups plain whole milk or low-fat yogurt
* 2 cups grated English or Persian cucumber (unpeeled)
* 1 clove garlic, minced
* 4 sprigs fresh mint, leaves only, minced finely
* 1 teaspoon kosher salt
* 2 tablespoons golden raisins
* Freshly ground black pepper
Directions
Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.
Ingredients
* 2 cups plain whole milk or low-fat yogurt
* 2 cups grated English or Persian cucumber (unpeeled)
* 1 clove garlic, minced
* 4 sprigs fresh mint, leaves only, minced finely
* 1 teaspoon kosher salt
* 2 tablespoons golden raisins
* Freshly ground black pepper
Directions
Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.
Chapatis (Indian Whole Wheat Griddle Bread)
This comes from my favorite Food Network star, Aarti Sequeira. They're not hard to make, but they do take some time.
Ingredients
* 2 cups whole wheat flour, plus more for rolling
* Big pinch fine sea salt
* 1 cup water
* 1/4 cup olive oil, vegetable oil, melted butter, or ghee
Directions
Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
Ingredients
* 2 cups whole wheat flour, plus more for rolling
* Big pinch fine sea salt
* 1 cup water
* 1/4 cup olive oil, vegetable oil, melted butter, or ghee
Directions
Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
Tuesday, April 6, 2010
Chicken Curry
This was simple and fast -- and delicious! I think it's one of my new fave dinners!
1 tbsp vegetable oil
1 med onion, chopped
1/2 tsp salt
2 tsp curry powder
1 can (12-14 oz) unsweetened coconut milk
1 cup canned diced tomatoes
2 tbsp tomato paste
1 lb boneless, skinless chicken breasts or tenders, cut into 1-inch cubes
3 cups packed fresh baby spinach
1. In a large skillet, heat the oil over medium-high heat. Add the onion and the salt. Cook until softened, about 5 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken (I seasoned with salt & pepper first), stir well, and cook 5-6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.
(I got this recipe from Family Fun Magazine. Says it makes 4 servings, but there was plenty leftover when my family was done!)
1 tbsp vegetable oil
1 med onion, chopped
1/2 tsp salt
2 tsp curry powder
1 can (12-14 oz) unsweetened coconut milk
1 cup canned diced tomatoes
2 tbsp tomato paste
1 lb boneless, skinless chicken breasts or tenders, cut into 1-inch cubes
3 cups packed fresh baby spinach
1. In a large skillet, heat the oil over medium-high heat. Add the onion and the salt. Cook until softened, about 5 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken (I seasoned with salt & pepper first), stir well, and cook 5-6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.
(I got this recipe from Family Fun Magazine. Says it makes 4 servings, but there was plenty leftover when my family was done!)
Monday, January 19, 2009
Easy Rice Cooker Chicken Curry
This recipe was so easy and so delicious! If you don't have a rice cooker, you could also do it on the stove. The rice cooker just took all the work out of it!
SERVES 4
Ingredients
* 2 tablespoons oil
* 1 cup chopped onion
* 1 tablespoon minced garlic
* 2 tablespoons curry powder
* 2 cups water
* 1 (8 ounce) can tomato sauce
* 1 (8 ounce) package zatarain's jambalaya mix
* 1 lb boneless skinless chicken breast, cut into 1-inch cubes
* 1/2 cup golden raisin
* 3/4 cup plain yogurt
* 1/3 cup chopped cashews
Directions
1. Hit Cook and place oil in pan then add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
2. Add water, tomato sauce, Jambalaya Mix, chicken and raisins then mix well.
3. Close lid and hit COOK. After cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.
SERVES 4
Ingredients
* 2 tablespoons oil
* 1 cup chopped onion
* 1 tablespoon minced garlic
* 2 tablespoons curry powder
* 2 cups water
* 1 (8 ounce) can tomato sauce
* 1 (8 ounce) package zatarain's jambalaya mix
* 1 lb boneless skinless chicken breast, cut into 1-inch cubes
* 1/2 cup golden raisin
* 3/4 cup plain yogurt
* 1/3 cup chopped cashews
Directions
1. Hit Cook and place oil in pan then add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
2. Add water, tomato sauce, Jambalaya Mix, chicken and raisins then mix well.
3. Close lid and hit COOK. After cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.
Tuesday, October 14, 2008
Chicken Tikka Masala
This is the best recipe I have found for this delicious Indian food. It's even better than a lot of restaurants. I have made changes to the recipe to fit my needs, and that is what I am posting. It actually recommends skewering the chicken and putting it on the grill, but I just make it in the skillet. It's a bit spicy, but it's actually one of Roman's favorite meals. Justin and I devour it, and it's even better as leftovers. Here is the recipe doubled:
INGREDIENTS (Nutrition)
* 2 cup yogurt
* 2 tablespoon lemon juice
* 4 teaspoons ground cumin
* 2 teaspoon ground cinnamon
* 3 teaspoons cayenne pepper
* 4 teaspoons freshly ground black pepper
* 2 tablespoon minced fresh ginger
* 1 teaspoon salt, or to taste
* 6 boneless skinless chicken breasts, cut into bite-size pieces
* 1 onion, chopped in half then sliced in 1/4 in. pieces
* 2 tablespoon butter
* 2 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 4 teaspoons ground cumin
* 2 teaspoons paprika
* 1-2 teaspoons salt, or to taste
* 2 (8 ounce) can tomato sauce
* 2 cup heavy cream
* 1/2 cup chopped fresh cilantro (I usually omit)
DIRECTIONS
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt. Stir in chicken and onion, cover, and refrigerate for 1 hour.
2. Preheat a skillet to medium-high heat.
3. Lightly oil the skillet and cook chicken and onion until juices run clear.
4. Melt butter in a large saucepan over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1-2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and onion, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with Basmati rice.
INGREDIENTS (Nutrition)
* 2 cup yogurt
* 2 tablespoon lemon juice
* 4 teaspoons ground cumin
* 2 teaspoon ground cinnamon
* 3 teaspoons cayenne pepper
* 4 teaspoons freshly ground black pepper
* 2 tablespoon minced fresh ginger
* 1 teaspoon salt, or to taste
* 6 boneless skinless chicken breasts, cut into bite-size pieces
* 1 onion, chopped in half then sliced in 1/4 in. pieces
* 2 tablespoon butter
* 2 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 4 teaspoons ground cumin
* 2 teaspoons paprika
* 1-2 teaspoons salt, or to taste
* 2 (8 ounce) can tomato sauce
* 2 cup heavy cream
* 1/2 cup chopped fresh cilantro (I usually omit)
DIRECTIONS
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt. Stir in chicken and onion, cover, and refrigerate for 1 hour.
2. Preheat a skillet to medium-high heat.
3. Lightly oil the skillet and cook chicken and onion until juices run clear.
4. Melt butter in a large saucepan over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1-2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and onion, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with Basmati rice.
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