Tag Archives: Indian

Chicken Tikka Masala

This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:

  • Chicken breasts, 3, cut into skewer-worthy chunks
  • Yogurt, 1 cup
  • Lemon juice, 1 tablespoon
  • Cumin, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Cayenne pepper, 2 teaspoons
  • Black pepper, 2 teaspoons
  • Ginger, 1 tablespoon, fresh minced
  • Salt, 1 teaspoon
  • Butter, 1 tablespoon
  • Garlic, 1 clove, minced
  • Jalapeno pepper, 2, sliced
  • Cumin, 2 more teaspoons
  • Paprika, 2 teaspoons
  • Salt, 1 teaspoon or to taste
  • Cilantro, 1/4 cup chopped
  • Heavy cream, 1 cup
  • Tomato sauce, 2 cans

The ingredients.

Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.


The marinade, part 1.


The marinade, part 2.

Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).


Chicken, skewed.

Then, you know, place them on the grill! Turn as needed, until done.


Chicken, grilled.

This is what that looks like, by the way:


Chicken, grilled, part 2.

The next stage begins with heat: frying the jalapeno slices and garlic in the butter.


The wok stage.

Then add in the rest of the cumin and salt, as well as the paprika.


Wokking some spices.

Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.


The sauce is the best part.

Add in the grilled chicken, and simmer for another 10 minutes or so.


Homemade tikka masala.

And that’s it! Try it over rice, with the cilantro. It’s so, so good!


I wish I had some now.

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Beef Biryani

Oh, woe is me, this was such a bland recipe. The ingredients:

  • Beef, 2.5 pounds, cubed
  • Onions, 4 large
  • Garlic, 4 cloves, chopped
  • Ginger, 2-inch piece, peeled and chopped
  • Jalapeno, 2, chopped
  • Cilantro, 1 bunch
  • Almonds, 8 tablespoons
  • Water, 6 tablespoons
  • Ghee, 2 tablespoons
  • Vegetable oil, 6 tablespoons
  • Coriander, 2 teaspoons
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Fenugreek, 1 teaspoon
  • Cinnamon, 2 good pinches
  • Yogurt, plain, 1.5 cups
  • Basmati rice, 3 cups
  • Chicken stock, 10 cups
  • Salt
  • Black pepper

It took a while to make, too – though I do have a few ideas for how it could be improved.


The ingredients.

The first step is to blend! Roughly chop two of the onions, and combine them with the cilantro, hot pepper, garlic, ginger, water, and half the almonds.


Blending can be fun.

Blend to a smooth paste, transfer to a bowl, and set aside.


The aftermath.

Next, heat half the ghee with half the oil and fry the rest of the onion (after you slice it, of course) until it’s golden brown. When it is, transfer to another dish – yes, another one!


Onions are yummy.



Then fry the remaining almonds briefly until they’re golden, too. Or more golden, at any rate.


Browning almonds.

Transfer them – yes, you guessed it – to another plate, and then start searing the meat, in batches. Add more oil/ghee if you need to.


Browning meat.


The meat, seared.

Once all the meat is browned and moved out of the way – perhaps to another plate – you can put the blended mixture into the pot, and cook, stirring constantly, over medium heat for 2-3 minutes. Then stir in all the additional spices, as well as salt and pepper to taste.


Re-heating the blended mixture.


Plus spices.

Next, lower the heat and slowly mix in the yogurt. Then return the meat to the pot, cover it tightly, and simmer over a gentle heat for 45 minutes to tenderize the meat.



Meanwhile, you can begin working on the other part of the biryani mixture – the rice. You should soak the rice in a bowl of cold water for 15-20 minutes, and begun heating your chicken broth.


Chicken broth!

Heat to a boil, then add the rice (along with a little salt) and bring it back to a boil. Then cover and cook for 5 minutes.


With rice!

After that, it’ll look like this: the chicken broth has magically disappeared, and the rice got a lot bigger. I wonder what happened?


And now, just rice.

Add the rice to your chicken mixture (I used a slow cooker because I didn’t have a dutch oven big enough), and add the onions and almonds as well. Cover securely, and bake on high for about an hour (or 45 minutes in an oven pre-heated to 325).



Voila! It can be spruced up with more spices – in particular, more salt and cayenne – as well as some fried eggs and possibly some Sriracha.


The finished product.

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Chicken Jalfrezi

Yes, I know – it’s been a while since I’ve posted a recipe. But not because I’ve stopped cooking! Instead it’s because I recently moved to a new house and got a new job, and food blogging – much as I love it – had been set to the side. Meanwhile I’ve been accumulating photos and recipes, and now that I have the time, I’ll start posting them.

I love Jalfrezi. This version isn’t quite as good as the ones I’ve had at the restaurant, but still – it was pretty good. The ingredients:

  • Chicken Thighs, 6-8, chunked
  • Bell Peppers, 4 (different colors make a prettier dish), chopped
  • Onion, 1, chunked
  • Chilies, 4, sliced
  • Tomatoes, 6 or so, chopped
  • Garlic, 4 cloves, sliced
  • Garam Masala, 1 tsp
  • Cumin seeds, 2 tsp
  • Salt, 1 and 1/2 tsp
  • Tumeric, 1/2 tsp
  • Oil (I prefer coconut)

The ingredients

The first step is simple: you cook things. More specifically, you add 1 tsp of cumin seeds, the sliced chilies, and the sliced garlic to a pan with some oil and fry them until they’ve become lightly browned. Like so:


Cooking things

The next step is simple: you cook some more things. More specifically, you add 1 tsp of the salt, the tumeric, and most of the chopped tomatoes (4 or so). Let them feel the wrath of your iron pan. You want the tomatoes to begin to break down, divulge their information, and form a gravy.


Cooking more things.


More things cooking.

Like so. The best way to do so is to let them cook on low heat, while covering your pan.This would also be a good time to add your chicken and let it cook for a while.

Meanwhile, heat some oil in another pan and fry 1 tsp of those cumin seeds on medium-high heat for 30-60 seconds. They should turn a deeper shade of brown, become more fragrant, and beg for mercy. Don’t give them any.


So much cooking.


When will it end?

Then add the chunked bell pepper and onion you’ve created, as well as the remaining chopped tomato. I like large chunks, partially because you want them to retain some of their crispiness in the dish. This is also the time to add the rest of your salt and the garam masala.


Wait for it…

When they’ve cooked enough to leave them crispy enough to satisfy your preferences enough, add them in to the main pan with your chicken and gravy.


Okay, now.

And you’re done!

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Coriander Chicken

This is one of my favorite dishes to make. It’s delicious, it tastes fresh, and it’s spicy (though you can make yours less so if you wish). The ingredients are:

  • Chicken (2-3 pounds)
  • Cilantro (2 bunches)
  • Jalapeno Peppers (5-6, or less if you wish)
  • Onion (3 medium)
  • Garlic (6-7 cloves)
  • Ginger (2-3 inch, peeled and fresh)
  • Green bell peppers (3 or so)
  • Tomatoes (3 or so)
  • Salt
  • Oil

The ingredients.

The first step is to cut up the chicken. Then, season liberally with salt – I’d say 3-4 tablespoons worth. Set aside for a bit.


Chicken chunks


Chicken chunks in salt.

The next step is making the coriander marinade. Doing so will probably require a few runs though your blender, depending on what its capacity is. Basically, you’ll want to add together the coriander, onion, garlic, ginger, and jalapeno pepper, and blend it all together. When you do so, it may help you (again, depending on your blender) to add a bit of water to the bottom.


The cilantro.


Plus ginger and garlic.


Plus onion.


Plus hot pepper.

The blending should yield a delicious-looking sauce like this:


The sauce.

Add it to the chicken, and marinade for 30 minutes or so.



Meanwhile, you can slice up the peppers and tomatoes; I do it like so:


Tomatoes and bell peppers and steel bowls, oh my!

When you’re ready, add some oil to your pan (I use coconut oil), and then add the chicken/marinade mixture.


A bit of oil never hurt anybody.


Add it to the pan.

Cook until the chicken is partially cooked through, and then add your tomatoes and bell peppers. Continue cooking until the chicken is done, and the peppers and tomatoes ahve reached your desired level of crunchiness/softness. You may want to cover the pan during this time. When you’re done, the sauce won’t have the same vibrant green color anymore, but it’ll still taste fresh and delicious. Serve over rice, and enjoy.


Done cooking.


Yum over rice.

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Chicken Vindaloo

Vindaloo is one of my favorite Indian curries, both because of the heat and because of the flavor. But the flavor can vary, depending on the recipe, and you don’t have to make it hot if you don’t want to. I particularly love the flavor of this recipe. The ingredients are:

  • Chicken (2 lbs)
  • Onions (4 medium, chopped)
  • Ginger (2 tablespoons, chopped)
  • Garlic (10 cloves, chopped)
  • Tomato sauce (1.5 cups)
  • Coconut milk (1 cup)
  • White vinegar (1/2 cup)
  • Plain yogurt (1/2 cup)
  • Ground coriander (2 tbsp)
  • Ground cumin (2 tsp)
  • Salt (1 tsp)
  • Tumeric (1/2 tsp)
  • Cayenne pepper (1 tsp+)

This time, I made the recipe using only a single teaspoon of cayenne pepper, and it’s nowhere near as hot as it ought to be. So you may want to use more – and, if you get it wrong, you can always add more in, after the fact.


The ingredients.

The first step is to add the oil to your pan and cook the onions, garlic, and ginger over medium-high heat for about five minutes, until golden brown.


Onions in a pan.


Oh, and garlic and ginger, too.


Now brown.

Next, add your colorful mix of spices – the coriander, cumin, salt, tumeric, and cayenne pepper – and the tomato sauce, and partially cover and simmer for at least five minutes, or until a thin film of oil begins to form on the surface. Then remove from the heat and let cool for a few minutes.


Colorful spices in a colorful bowl.


Adding the spices and the tomato sauce.

Next, place the sauce in a blender, and blend until smooth.


Put the stuff in the blender.



Then return the sauce to the pan and add the chicken, too. simmer for five minutes or so, until the chicken is partially cooked.


Adding the chicken.

Next, stir in the vinegar and the coconut milk. Simmer until the chicken is no longer pink in the center – for another 10 minutes, say.


That beautiful orange glow.

The final step is adding the yogurt. Don’t just plop it in; whisk it first until you have a smooth mixture. Keep cooking for another minute or so, just to warm the yogurt; then you’re done! Enjoy.


The final step.

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