Archive for the ‘Indian’ Category

No Comments

Murgh Curry (Chicken Curry Madras Style)


2011
07.11

Posted in Chicken, Indian | No Comments »

Been a while since I posted anything but I’ve made this at least three times since then. It’s very addictive. I’ll post an image later.

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1/2 tablespoon red pepper flakes

1/4 teaspoon salt
2 cardamom pods (you might toast these as well)
1 teaspoon ground turmeric
2 tablespoon garlic paste or minced garlic
1-1/2 teaspoons ginger paste or minced ginger
1-3/4 pounds chicken cut into 1 1/2 inch cubes

6 tablespoons ghee (clarified butter), melted
3 tablespoons vegetable oil
2 large onions chopped

3/4 (13.5 ounce) can coconut milk
1 cup tomato sauce

4 fresh kaffir lime leaves
3/4 cinnamon stick

1 teaspoon garam masala
3/4 teaspoon sugar
2 tablespoons  warm water
2-1/4 teaspoons tamarind paste

Directions

  1. Toast the coriander, fennel and cumin seeds over medium-low heat for 3 minutes. Add pepper flakes and continue to toast until coriander begins to turn brown and pop. *Note: may need to cover after flakes are added as they will add some capzasin into the air burning eyes
  2. Transfer seeds, salt, cardamom, turmeric, garlic and ginger to a food processor. Add a tablespoon of water if needed. You should end up with a thick paste. Mix with cubed chicken in a bowl or bag until evenly coated.
  3. Heat a skillet over medium heat with the butter and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in the meat and fry for 1 or 2 minutes. Pour in 2/3 of the can of coconut milk and 1 cup of tomato sauce; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  4. Stir in the remaining coconut milk and 1 cup of water, kaffir lime leaves, cinnamon stick. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the chicken is tender. Stir occasionally.
  5. Once the chicken is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 2 tablespoons of warm water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick before serving
No Comments

Saag gosht


2010
04.10

Posted in Chicken, Indian | No Comments »

A quick, inexpensive and tasty meal. Here is the recipe for just the saag but it is great with chicken, lamb or even as a saag paneer.

Ingredients:

  • 1/2 cup butter
  • 2 teaspoons cumin seed
  • 1 Indian green chili pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh collard greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt

Directions:

  1. In a large skillet, melt butter over medium-high heat, and cook and stir cumin seed, chili pepper, garlic, and turmeric until fragrant, about 2 minutes.
  2. Stir in the chopped collard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
No Comments

Chicken Korma


2010
01.02

Posted in Chicken, Indian | No Comments »

Started out with a popular version of this Indian standard from allrecipes.com and made a few modifications. Using some leftover homemade broth I found that it needed salt at the end but came out quite tasty.

Chicken Korma

Ingredients

  • 1/4 cup cashew halves
  • 1 cup chicken broth

    • (more…)

1 Comment

Curry Lamb


2008
10.25

Posted in Indian, Lamb | 1 Comment »

Curry Lamb

I am loving the lamb lately and this dish is fantastic. The texture of lamb that has been cooked in this spicy curry sauce is to die for. I hate trying to figure out what goes in while I’m cooking so I broke the ingredients up into three stages to try to make it easier to keep track. The recipe is an adaption of the one found on VahRehVah.com called Basic Lamb Curry. Serve this up with some Basmati rice and you are good to go. I’ll try to post an image next time I make this and am not feeling so lazy.

Ingredients

Part 1

  • 2-3 Cinnamon Sticks
  • 3 tbs olive oil
  • 1 tsp garam masala
  • 10-12 cloves
  • 3-4 whole green Cardimum seeds
  • 1 1/2 tsp Cumin Seeds
  • 1 Large Chopped Onion
  • 1 tsp salt

Part 2

  • 1 tsp Tumeric Powder
  • 2 tbs ginger garlic paste
  • 1 1/2 – 2 lbs of lamb (cubed)
  • 1-2 Tbs Chili Powder (depending on desired spicyness)
  • 1 tsp Coriander Powder
  • 1 tbs Cumin Powder
  • 1/2 cup water

Part3

  • 16 oz Coconut Milk
  • 4-6 oz tomato paste
  • 1 tsp pepper powder
  • 1 cup chopped cilantro (coriander) leaves

Directions

  1. Heat your olive oil in a large skillet. Add all the ingredients from part 1 except the salt and the onion. Toast the spices for 2-3 minutes. Add your chopped onion and cook until slightly brown. Add the tablespoon of salt.
  2. Add the Turmeric powder and Ginger Garlic paste and cook for 2 more minutes. Add the remaining ingredients from part 4 and cook for about 15 minutes on medium heat or until the lamb is about 80% cooked.
  3. Add the tomato paste, pepper powder and coconut milk and mix thoroughly.
  4. Continue to cook until lamb is done. If your sauce is too watery remove the lamb and cover and reduce the sauce until it has gravy like consistency. Add 75% of the chopped cilantro keeping the remaining leaves to garnish when served.
1 Comment

Butter Chicken


2007
12.30

Posted in Indian, Poultry | 1 Comment »

I was looking for a good recipe for butter chicken and came across VahRehVah which looks to be a great resource for Indian cooking ideas. Many of the recipes have videos including this one. I think I’ll be looking there often for inspiration since we are so into Indian food lately.  This recipe is a bit modified from what I found on their site but ended up mouth watering delicious!  I loved the texture of the sauce.  Oh. and don’t forget the Naan.  YUMMY :-P

Ingredients

  • 4 tbsp. butter, melted
  • 1/2 c. cashew nuts, chopped
  • 1/3 c. cilantro leaves + a few sprigs for garnish
  • 1 jalapeño, diced
  • 1 tbsp coriander powder
  • 1 tsp. cumin seeds
  • 1 tsp. ginger paste+ 1 tsp. ginger paste for another step
  • 1 tsp. garlic paste + 1 tsp. garlic paste for another step
  • 1/2 pt. fresh cream
  • 4 tbsp oil
  • 2 sm/med. onions, chopped
  • 2 lbs. chicken breast
  • 1/4 c. water
  • 4 tsp. Red chili powder divided into two 2 tsp. piles
  • Salt to taste
  • 1 tsp Sugar
  • 1 lb. tomato, chopped
  • a few squirts of tomato ketchup

Directions

  1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
  2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
  3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
  4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
  5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
  6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
  7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
  8. Serve over Jasmine rice and garnish with cilantro.
2 comments

Mango-Curry Chicken Masala served over Jasmine Rice


2007
11.10

Posted in Barbeque, Indian, Poultry | 2 Comments »

Still on my Indian food kick it seems. I tried this out which was a mixture of a few different recipe ideas. While we love the salad I don’t know if it was a perfect match with the mango curry. Overall though the fam enjoyed the dish very much. I’ll probably continue to experiment with yogurt marinades (Masalas) as they are quite tasty!

Ingredients:

  • 3 medium mangoes, peeled and sliced, divided
  • 1 (15 ounce) can coconut milk
  • 4 teaspoons olive oil
  • 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
  • 1 1/2 lb. boneless chicken breast halves – cut into cubes
  • 4 medium shallots, chopped
  • 1 large cucumber,seeded and sliced
  • 1 1/4 c. plain yogurt
  • 2-3 garlic cloves, minced
  • 1 tsp. kosher salt
  • 1/4 c. chopped cilantro, for garnish
  • 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

  1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
  2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
  3. If you haven’t already, begin preparing your jasmine rice.
  4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
  5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.
1 Comment

Chicken Tikka Masala


2007
11.08

Tags: , , , , ,
Posted in Barbeque, Indian, Poultry | 1 Comment »

This recipe is absolutely wonderful. I’ve made it three times since I first discovered it. The flavor is amazing! I served ours over Jasmine rice. I’ve been using a rice cooker as opposed to burning a layer in the bottom of a saucepan as I had been previously doing :) and it turns out perfect! This recipe yields about 2-4 servings, depending on how much you eat. I usually double the recipe since the leftovers often are in high demand! Enjoy!

The Marinade

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons salt, or to taste

The Meat

  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers

The Magic

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeño pepper, finely chopped
  • 1 cup Coconut Milk
  • 1 (8 ounce) can tomato sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1 tablespoon corn starch (optional)
  • 1/4 cup chopped fresh cilantro

Directions:

  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.