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.

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
• ⅔ 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.

Chickpea Tikka Masala

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.

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…

Tandoori Chicken

INGREDIENTS:

2 boneless skinless chicken breasts
1 Tbsp curry powder
1 Tbsp garam masala
1/2 c plain yogurt

DIRECTIONS:

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.
3.  Grill.

Dahi Paani Puri, Bihar Style

INGREDIENTS:

10 pani puris (only the puris)
1 Tbsp finely chopped cilantro stirred in the mixing bowl
1 Idaho potato, boiled and peeled, mashed
1/2 c tamarind chutney
1/2 c green chutney
1 c plain yogurt or raita
1/2 c sev (optional)

INSTRUCTIONS:
1.  Break a hole on top of each puri.
2.  Fill each puri with potato, yogurt and tamarind chutney and green chutney.
3.  Garnish with sev and serve immediately.

Doogh

This drink is called “doogh” in Farsi and “ayran” in Turkish.

INGREDIENTS:
1 cup whole-milk yogurt
1 tsp chopped fresh mint or a dash of dried mint flakes, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups club soda or spring water, chilled

DIRECTIONS:
1. Pour yogurt, mint, salt, and pepper into a pitcher. Stir well.
2. Add club soda or spring water gradually, stirring constantly. Add 3 or 4 ice cubes and mix again.
3. Serve chilled.

Indian Naan

Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

Directions

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.

Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Mantoo (Afghan Beef Ravioli)

INGREDIENTS:

2 lb minced lamb or ground beef
1 large onion, finely chopped
2 cloves garlic, grated or minced
2 red chillies, finely chopped
1 tsp black pepper, freshly ground
1 Tbsp ground coriander
salt (to taste)
ready made wonton wrappers (available at Asian food stores)
plain yogurt
4 cloves garlic, grated or minced
a bunch of fresh mint
2 Tbsp ghee

1.  Melt ghee in a frying pan.  Add onions and fry until transparent.
2.  Add garlic and meat and mix thoroughly to break into finely minced texture.  Cook until the meat is brown.
3.  Add seasonings, coriander, and chili, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.
4.  Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a tsp of meat mixture into the center.
5.  Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers.  Then repeat with the other corners, creating a neat parcel.
6.  Place the mantu in a steam.  Cook for 30 minutes.  Create a sauce by mixing the plain yogurt and the garlic together.
7.  Assemble the dish by covering the base of a large platter with the yogurt sauce.  Cover with the meat parcels, piling them on top of each other to create a mound.
8.  A little sauce can be spooned over the lot, then some minced lamb or ground beef, topped with mint leaves.