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.

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North Indian Style Spinach Chicken.

Tags

Chicken, Indian, Recipes, Spicy

8oz Cremini mushrooms – quartered.
1 Tblsp Lemon juice.
1½lb Chicken breast – cubed to 1″.
1lb Baby spinach.
3 Tblsp Canola oil.
1 Large onion – chopped.
1 Tblsp ginger – minced.
2 Tblsp Garlic – minced.
2 Tsp Ground coriander.
2 Tsp Cumin.
2 Tsp Salt.
1 Cup diced tomatoes.
½ Tsp Fenugreek seeds.
½ Tsp Turmeric.
½ Tsp Cayenne.

1. In a large pot, heat the oil. Add the fenugreek seeds and sizzle for a few seconds.

2. Stir in mushrooms and onions and cook stirring often, until lightly browned.

3. Add the ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pot and stir thoroughly. Add the chicken and cook until chicken is no longer pink on the outside.

4. Add the tomatoes and simmer covered for 8 minutes.

5. Stir in the spinach and lemon juice and simmer covered, until spinach is wilted – approximately 3 minutes.

Butter Chicken.

Tags

Butter, Chicken, Indian, Murgh Makhani, Recipes, Spicy

For the marinade:
1lb Boneless, skinless chicken thighs – cut into 2″ pieces.
2 Cloves garlic – peeled and finely crushed.
2cm Fresh ginger – peeled and finely grated.
½ Tsp Sea salt.
½ Tsp Hot chilli powder.
1½ Tbsp Lemon juice.
75ml Natural yoghurt.
½ Tsp Garam masala.
½ Tsp Ground turmeric.
1 Tsp Ground cumin.
1-2 Tblsp Vegetable oil.