Category: Indian

Chicken Tikka Masala

Created on 3/8/2023

Ingredients:

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

SAUCE

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce
  • 1 ¼ cups water
  • 1 cup heavy cream
  • ¼ cup fresh cilantro, for garnish
  • cooked rice, for serving
  • naan bread, for serving

SPECIAL EQUIPMENT

  • Bamboo or wooden skewer

Instructions:

Step One: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Step Two: Cover and refrigerate for at least 1 hour, or overnight.

Step Three: Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Step Four: Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Step Five: Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

Step Six: Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.

Naan

Created on 8/20/2022

Ingredients:

  • 1 1/2 cup unbleached all-purpose flour
  • 3/4 cup unbleached bread flour
  • 1/2 cup + 2 tablespoons warm water
  • 5 tablespoons full fat, plan greek yogurt
  • 2 tablespoons melted butter
  • 1 1/2 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt

OPTIONAL INGREDIENTS

  • 2 tablespoons melted butter
  • 1/4 cup cilantro
  • 1/4 parmesan cheese
  • 5 large garlic cloves, chopped

Instructions

Step One: Measure the flour as precisely as you can. Scrape off the excess from the top of the measuring cup.  In a large bowl or the bowl of a stand mixer, combine all the dough ingredients and mix until shaggy. Knead the dough until it’s smooth, bouncy, and slightly tacky

Step Two: Place the dough in a greased bowl, cover, and let it rise until doubled, about 50 to 60 minutes

Step Three: Divide the dough into eight equal pieces. Shape each into a ball, cover, and let rest for 20 minutes

Step Four: While the dough is resting, preheat a cast iron pan over medium-high heat, or an electric griddle to medium-high

Step Five: On a lightly floured surface, hand stretch or use a rolling pin to roll each ball into a 6” round or 7″ oblong, for thicker naan; or an 8″ round or 10” oblong, for thinner naan. Keep the other pieces covered while working

Step Six: Once the pan or griddle is hot, cook the naan for 30 to 40 seconds, until bubbles form on the top side and the underside browns. Flip it over to brown the other side for 40 to 50 seconds, checking regularly to ensure doneness

Step Seven: Remove the bread from the pan, and brush with melted ghee or butter. Sprinkle with seeds and cilantro, if desired. Repeat with the remaining pieces of dough. Keep the finished naan in a warm oven (200°F), or wrap in foil until ready to serve

Step Eight: Add optional ingredients. My favorite is garlic, parmesan and cilantro

Step Nine: Store naan, well wrapped, at room temperature for two days; freeze for longer storage.

Notes: Serve this along with Indian Chicken Curry for a complete meal.

Indian Chicken Curry

Created on 8/20/2022

Ingredients:

  • 2 lbs chicken breast or chicken thighs
  • 2 teaspoons salt
  • 1/4 cup cooking oil
  • 1/2 white onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) whole can tomatoes
  • 1 cup plain greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup water
  • 2 teaspoons garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon juice

Instructions:

Step 1: Heat a large pot to medium-high heat. Once the pot it warmed up, add 2 tablespoons of olive oil

Step 2: Cut chicken into 1-inch cubes (bite-size pieces). Season with salt

Step 3: Working in batches, add chicken to the pot without overcrowding the pot. Each piece of chicken should touch the bottom of the pot to create a crust. You may need to work in batches. Once a crust has developed, flip the chicken. You will not be cooking the chicken fully on this step. Once both sides have been flipped, remove the chicken to a separate plate for later

Step 4: Reduce the heat of the pot to medium. Add onion, garlic, and ginger. Cook these ingredients until soft and fragrant, and translucent, about 7 minutes

Step 5: Add curry powder, cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir frequently

Step 6: Add tomatoes and yogurt, mix together and allow to heat up for a few minutes. Add 2 tablespoons cilantro and salt, and stir together

Step 7: Add the chicken and all its juices from the plate into the pot. Pour in 1/2 cup of water. Stir everything together. Turn the heat up to medium-high and put a lid on. Cook for about 20 minutes until the chicken is completely cooked

Step 8: Add a squeeze of lemon juice and sriracha to taste.

Notes: This dish is best served with naan and rice.