1 TBS vegetable oil
1/2 medium onion, diced
1 TBS garam masala
1 TBS tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
1/2 c low-fat Greek-style yogurt
1/4 c chopped cilantro
Heat oil in skillet over medium heat. Add onion, and saute 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Saute 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp salt
2 lbs boneless skinless chicken breast
1 c yogurt
2 Tbs vegetable oil
2 medium cloves garlic, minced or pressed
1 Tbs fresh grated ginger
3 Tbs vegetable oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 tsp fresh grated ginger
1 Tbs tomato paste
1 Tbs garam masala
28 oz crushed tomatoes
3 tsp sugar
3/4 tsp salt
1 c heavy cream
1/4 fresh cilantro, chopped
1 tsp turmeric
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.
While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill …as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.
If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.
You can also grill the chicken first and keep it warm… then proceed to make the sauce…
2 boneless skinless chicken breasts
1 Tbsp curry powder
1 Tbsp garam masala
1/2 c plain yogurt
1. In a mixing bowl, mix all the ingredients and make sure that the rub and the yogurt is applied all over on chicken breasts.
2. Cover and marinade in the refrigerator for 8 hours.
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro
Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
2 16oz. cans of chickpeas/garbanzo beans
4 large chopped tomatoes
1 large chopped onion
3 medium chopped potatoes
2 cloves garlic
green chili and ginger paste to taste
1.5 tsp turmeric,
2 tsp garam masala,
2 tsp ground coriander,
2 tsp salt
onion seed and cumin seed to taste
2 Tbsp ghee
Melt the ghee in a large pot.
Add the onion seed and the cumin seed until they fizzle and pop (20 seconds) Add onions. Fry until lightly browned.
Add garlic, ginger, and chili. Stir fry on medium heat.
Add tomatoes. Stir fry until the oil starts to separate from the onion/tomato mixture.
Add salt, coriander, garam masal, turmeric. Stir thoroughly.
Add potato. Stir until well coated in spices.
Add the water from one chickpea can. Put the lid on the pot. Bring the pot to a boil.
Let everything simmer on a very low flame for 20 minutes with the lid on. Make sure the potato chunks are soft.
Add chickpeas to pot. Stir. Add a little more chickpea juice to the pot. Bring to a fierce boil then turn flame down to simmer the pot for roughly 15 minutes – with the lid partially on.
Add freshly chopped coriander leaf and stir.
Simmer 10 more minutes. Turn off the heat. Put the lid on. Let stand for 15 minutes.
Serve with rice or pita bread/naan.