Recipes

Murgh tikka masala

(tandoori chicken cooked with spices in a tomato and cream sauce)

Prep time: 15 minutes
Cooking time: 1 hr (approx)
Serves: 6

What you’ll need

Fresh
2 lbs of cooked chicken tikka’s or tandoori chicken
1 cup chopped onion
2 tbls minced ginger
1 tbls minced garlic
2 (14 oz) cans of diced or whole peeled tomatoes in tomato juice
¼ cup coarsely chopped fresh cilantro
1 cup heavy whipping cream
2 – 3 jalapeno or green chili peppers
Oils & spices
Salt to taste (approx 1 tsp)
1 tsp sugar
1 tsp turmeric powder
½ tsp garam masala
2 tsp ground coriander
½ tsp cayenne pepper powder (adjust to taste)
1 tsp mint powder
4 tbls ghee or vegetable oil

How you’ll cook it

Puree the tomatoes in a blender. Set aside.
Heat ghee or vegetable oil in a pan on medium heat and add onion, ginger and garlic. Cook with the lid on to sweat the onion for approx 10 minutes.
Add the tomato puree to the pan and mix with the onion, ginger and garlic mix. Simmer the mix for about 20 minutes, stirring occasionally.
Add the spices and continue to simmer for about 15 minutes, stirring occasionally.
Add the chicken and green chili peppers to the pan and simmer for about 10 minutes, stirring occasionally.
Add the whipping cream and bring to a boil. The cream should be stirred well with the mix. Once the sauce starts to boil, turn the heat off.
Garnish with fresh cilantro. Serve hot.

Tandoor murgh

(chicken marinated with spices, grilled or broiled)

Prep time: 15 minutes (plus 4 – 12 hours marinating time)
Cooking time: 20 minutes (approx)
Serves: 4

What you’ll need

Fresh
2 lbs chicken (skinless with bones preferably)
3 tbls sour cream
1 tbls ginger-garlic paste (or fresh ginger and garlic, grated)
Oils & spices
Salt to taste (approx 1 tsp)
½ tsp turmeric powder
½ tsp cayenne pepper (adjust to taste)
½ tsp garam masala
3 tbls olive oil
¼ tsp red food coloring

How you’ll cook it

Trim the fat from the chicken. Put some surface cuts about ¼ inch deep on each side of the pieces.
Add all the ingredients in a mixing bowl and mix them well.
Marinate the mix anywhere from 4 to 12 hours in a refrigerator.
Cook the chicken on a grill or in the broiler for about 20 minutes or until cooked, turning occasionally.
Serve hot.

Saag paneer

(indian cottage cheese and spinach cooked with herbs and spices)

Prep time: 15minutes
Cooking time: 50 minutes (approx)
Serves: 4-6

What you’ll need

Fresh
½ lb paneer, cut into 1 inch cubes
1 cup finely chopped
1 tbls finely chopped or grated ginger
1 tbls finely chopped or crushed garlic
1 cup chopped tomatoes
1 lb chopped spinach (fresh or frozen, thawed)
Oils & spices
Salt to taste (approx 1 tsp)
1 tsp turmeric powder
2 tsp ground coriander powder
½ tsp cayenne pepper (adjust to taste)
4 tbls cooking oil

How you’ll cook it

Puree the spinach in a blender – add a little water to the spinach to help puree.
Heat cooking oil in a pan on medium heat and add onion, ginger and garlic. Cook with the lid on to sweat the onion for approx 10 minutes.
Add the pureed spinach to the pan and mix with the onion, ginger and garlic mix. Simmer the mix for about 10 minutes, stirring occasionally.
Add the chopped tomatoes and cook for 10 minutes
Add the spices and continue to simmer for about 15 minutes, stirring occasionally.
Add the paneer to the pan and simmer for about 5 – 7 minutes, stirring occasionally.
Serve hot with rice, roti or naan (indian breads)

Aloo Gobi

(cauliflower and potatoes cooked with mild spices)

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4

What you’ll need

Fresh
1 head fresh cauliflower (about 2 – 3 lbs), cut into bite size chunks
½ lb potatoes cut into ½ inch thick wedges
1 inch piece of fresh ginger, julienned
¼ cup coarsely chopped cilantro
2 – 3 chili peppers, julienned (optional)
Oils & spices
Salt to taste (approx 1 tsp)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cayenne pepper (adjust to taste)
4 tbls cooking oil or ghee

How you’ll cook it

Heat cooking oil in a pan on medium heat. Add potato wedges and cook for about 10 minutes till potatoes start to cook. Add a little water if the potatoes start to stick to the bottom of the pan.
Add the cut up cauliflower and ginger to the potatoes and cook with a lid on for about 8 – 10 minutes, stirring occasionally.
Once the cauliflower starts to get tender, add spices. Cook with the lid on until cooked, stirring occasionally.
Garnish with fresh cilantro and green chili peppers.