Chicken Vindaloo

Tags

Chicken, Curry, Goa, Indian, Recipes, Spicy

3lb Chicken breasts – quartered.
Salt and pepper to season.
2 Tblsp Ghee (Substitute with butter).
3 Garlic cloves – peeled and minced.
2 Cups Yellow onions – finely chopped.
2 Tblsp Ginger powder.
2 Tsp Cumin powder.
2 Tsp Yellow mustard seeds – ground.
1 Tsp Ground cinnamon.
½ Tsp Ground cloves.
1 Tblsp Turmeric.
1½ Tsp Cayenne pepper.
1 Tblsp Paprika.
2 Tsp Lemon juice.
2 Tblsp Distilled white vinegar.
1 Tsp Brown sugar.
2 Tsp Salt.
2 Cups Water.
2 Tblsp Tamarind paste.

1. Salt and pepper the chicken.

2. Melt the ghee in a frying pan over medium-high heat, then brown the chicken in it.

3. Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the frying pan. Add the garlic and onion to the pan and sauté until golden brown.

4. Add the garlic and onion to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika. Sauté all for a few minutes.

5. Add all the remaining ingredients. Cover and simmer until the chicken is tender – about 45 minutes. Stir a few times during cooking and partially remove the lid during the last 15 minutes to thicken the sauce.

Chicken Tikka Masala.

Tags

Chicken, Curry, Indian, Masala, Recipes, Tikka

1 Cup Yogurt.
1 Tblsp Lemon juice.
4 Tsp Ground cumin.
1 Tsp Ground cinnamon.
2 Tsp Cayenne pepper.
2 Tsp Ground black pepper.
1 Tblsp Ginger – minced.
4 Tsp salt.
3 Boneless, skinless chicken breasts – cut into bite-size pieces.
1 Tblsp Butter.
1 Clove garlic – minced.
1 Jalapeno pepper – finely chopped.
2 Tsp Paprika.
8 oz Can Tomato sauce.
1 Cup Heavy cream.
¼ Cup Cilantro – chopped.

1. In a large bowl, combine the yogurt, lemon juice, two teaspoons of cumin, cinnamon, cayenne, black pepper, ginger, and two teaspoons of salt. Stir in the chicken, cover, and refrigerate for a minimum of one hour (or overnight if preferred).

2. Sear the chicken in a hot frying pan for approximately five minutes on each side, or until the coating starts to blacken slightly and the chicken is cooked through.

3. Melt butter in a large heavy skillet over medium heat, and saute the garlic and jalapeno for one minute. Season with two teaspoons cumin, paprika, and two teaspoons salt, then stir in tomato sauce and cream, and simmer on a low heat, until sauce thickens (approximately twenty minutes).

4. Add the chicken and simmer for ten minutes. Serve over a bed of jasmine rice, and garnish with fresh cilantro.

Chicken Tikka Masala.

Baingan Bharta (Eggplant Curry).

Tags

Baingan Bharta, Curry, Eggplant, Indian, Vegetarian

1 Large Eggplant.
2 Tblsp Vegetable oil.
1 Tsp Cumin seeds.
1 Onion – thinly sliced.
1 Tblsp Ginger garlic paste.
1 Tblsp Curry powder.
1 Tomato – diced.
½ cup Plain yogurt.
1 Jalapeno – finely chopped.
1 Tsp salt.
¼ bunch cilantro, finely chopped.

1. Preheat oven to 450 degrees F (230 degrees C).

2. Place eggplant on a medium baking sheet. Bake for 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion and cook, stirring until onion is tender.

4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook for about one minute.

5. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt.

6. Cover, and cook 10 minutes over high heat.

7. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Baingan Bharta