Chicken Tikka Masala

Ingredients:
Part I
2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
melted butter

Part II
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
salt
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
honey

Directions:
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.

2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.

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Beef Samosas

Ingredients:
2 large potatoes, peeled
1 C frozen peas, thawed
2 TBS vegetable oil
1/2 tsp cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 lb ground beef
4 cloves garlic, crushed
1 TBS minced fresh ginger root
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 TBS chopped fresh cilantro
2 TBS chopped green chile peppers
1 quart oil for deep frying
1 (16 oz.) package phyllo dough

Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still form, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 TBS of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Butter Chicken

INGREDIENTS

  • 1 ½ cups full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds chicken thighs, on the bone
  • ¼ pound unsalted butter
  • 4 teaspoons neutral oil, like vegetable oil
  • 2 medium-size yellow onions, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons fresh ginger, peeled and grated or finely diced
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 medium-size tomatoes, diced
  • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
  • Kosher salt to taste
  • cup chicken stock, low-sodium or homemade
  • 1 ½ cups cream
  • 1 ½ teaspoons tomato paste
  • 3 tablespoons ground almonds, or finely chopped almonds
  • ½ bunch cilantro leaves, stems removed.

DIRECTIONS

  1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  6. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Chicken Tikka Masala

INGREDIENTS:
Chicken:
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

Masala Sauce:
3 Tbs vegetable oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 tsp fresh grated ginger
2 jalapenos
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

DIRECTIONS:

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.

Tips:

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…

Chaat, Dilli Style

INGREDIENTS (Potato patty):

1 large potato, boiled and peeled and mashed completely
1 tsp cumin seed
1 Tbsp chopped cilantro
1 Tbsp corn starch
salt
oil (for frying)
extra corn starch to roll the patty in before frying

(Sauce):
1 c cooked chickpeas
1/2 tsp turmeric powder
salt

DIRECTIONS (Potato patty):
1.  Mix all the ingredients in a bowl and adjust salt.  form patties and dust some corn starch on the patties.  Set aside.
2.  Heat 1/2 c oil in a 9 inch frying pan and heat for about 5 minutes over medium heat.  Slide 3 patties at a time and fry on each side for a couple of minutes or until golden brown,

(Sauce):
In a saucepan, add 1 c water and all the chickpeas and turmeric.  Mash and adjust salt.

Assembly:
On a dessert plate, plate the potato patty.  Pour 3 Tbsp chickpeas sauce on it.  Add 1 Tbsp of raita, 1 Tsbp of green chutney and 1 Tbsp of tamarind chutney.  Garnish with sev.

Falafel

Ingredients:
1 (19 oz) can chickpeas, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 quart vegetable oil for frying

Directions:
Mash the garbanzo beans in a large bowl.  Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper.  Do not be afraid to use your hands.  Shape the mixture into 1 1/2 inch balls; you should get 18 to 24.  If the mixture does not hold together, add a little water.

Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Gobi Aloo (Indian Cauliflower and Potatoes)

Ingredients:
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

Directions:
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.