indian

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

salt

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

Here's what you need: olive oil, chicken breast, salt, pepper, onion, garlic, ginger, chili powder, garam masala, turmeric, coriander powder, water, passata sauce, single cream, low fat natural yogurt

Lighter Chicken Korma Recipe by Tasty

olive oil

chicken breast, diced

pepper

onion, diced

garlic, grated

ginger, crushed

chili powder

garam masala

turmeric

passata sauce, or tomato sauce

single cream

low fat natural yogurt

Heat the oil in a large pan over a medium heat.

Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.

Fry the onions with the garlic and ginger for about 5 minutes.

Stir in all the spices and fry for another 2 minutes.

Stir in the water and passata sauce. Bring to a boil.

Place a lid on top of the pan and simmer for 10 minutes.

Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.

https://vid.tasty.co/output/32349/mp4_640x640/1495144293

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Easy onion bhajis

onions,finely sliced

gram flour

gluten-free baking powder

½ tsp chilli powder

green chilli,deseeded and very finely chopped

vegetable oilfor frying

cucumber

tub Greek-style yogurt

mint

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Quick Chicken Tikka Masala recipe | Epicurious.com

(2 1/2") piece ginger, peeled

garlic cloves,

onion

chicken breasts

kosher salt, divided,

black pepper,

garam masala, divided

vegetable oil

unsalted butter

tomato paste

cayenne pepper

tomatoes

(10-ounce) package frozen peas, thawed

plain full-fat or low-fat yogurt (not Greek)

cilantro leaves

Naan (Indian flatbread; for serving)

This Whole30 Indian butter chicken is super flavorful and comes together quite quickly and easily. One of my favorite Whole30 Indian recipes, this Whole30 Indian butter chicken is a family favorite that even my toddler will eat! Whole30 Indian recipes are a great way to break up the Whole30 heaviness, and you'll love this Whole30 Indian butter chicken for sure.&nbsp;

Whole30 Indian Butter Chicken

ghee (divided)

chicken thigh

sweet paprika

coriander

ginger

cinnamon

cardamom pods (bruised

tomato sauce

coconut aminos

coconut cream (only the solid white part)

lemon juice (plus more to taste)

salt (to taste)

cilantro (chopped, for garnish)

cauliflower rice (to serve)

Heat a wok or large skillet until very hot. Add 1 tablespoon ghee and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until lightly browned on all sides and no longer opaque. Remove with a slotted spoon and set aside. Add remaining tablespoon ghee and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out used ghee.

Reduce the heat to medium-low. Add 1/4 cup ghee to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.

Add the tomato sauce and coconut aminos and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.

Add the coconut cream and lemon juice and simmer for 5-10 minutes or until the sauce has thickened slightly. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.

Tandoori Spice Blend recipe | Epicurious.com

cumin

paprika

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Leftover lamb curry

onions, roughly chopped

garlic clove, chopped

thumb sized piece ginger, peeled and chopped

tbsp oil

tbsp medium curry paste

can chopped tomatoes

red chilli,

lamb stock

leftover roast lamb, chopped into large chunks

basmati rice, naan bread

Whizz the onion, garlic, ginger and 200ml water in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until you have a smooth paste.&nbsp;

Heat the oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> and fry the onion mixture&nbsp;for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon&nbsp;and&nbsp;chilli. Pour in&nbsp;the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.&nbsp;

The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Leftover Lamb Curry

butter

lamb

apple,

celery

garlic

curry powder

thyme

chicken stock

tomato

salt and pepper

Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.

Melt the butter in a skillet and cook the vegetables until softened but not browned.

Stir in the curry powder and thyme; cook, stirring, for 1 minute.

Stir in the chicken stock and tomatoes; simmer for two minutes.

Season with salt and pepper; add more curry powder if desired.

For a smooth sauce, puree in the food processor and pour back into the skillet.

Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.

Fast and easy AND delicious.  Great way to use leftover lamb.  I did substitute lamb broth for the chicken. I just took the lamb bone and boiled it and added that broth to the sauce. This will be a dish I will make again and again. Thank you.

A staple in Indian restaurants around the globe, butter chicken is practically the brand ambassador of Indian curries. This version makes good on the name with tender, juicy chicken, a subtle blend of spices, and just the right amount of butter and cream. The color of your sauce may vary depending on the color of the tomatoes, paprika, and ground chilies you use. The recipe is a Yummly original created by [Prerna Singh](https://www.yummly.com/dish/author/Prerna-Singh).

Indian Butter Chicken

lemon

plain yogurt preferably whole milk

extra virgin olive oil

Garam Masala for marinade

chicken thighs

almonds

raw cashews

brown sugar

Garam Masala for masala

vegetable oil optional, if cooking chicken

heavy cream for masala

fenugreek leaves

heavy cream

basmati rice

naan bread

Step 1: Make marinade: Scra…

Make marinade: Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. Squeeze lemon for juice. 

Step 2: Put ginger, garlic…

Put ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk marinade to blend. (Pro Tip: Tomatoes and Kashmiri chilies give this version of Butter Chicken a beautiful color, but if you're looking for a brighter red as you might see at Indian restaurants, add 1 drop of red food coloring.)

Step 3: Trim and discard fa…

Trim and discard fat from chicken and cut meat into bite-size pieces. Add chicken to marinade and stir to coat well. Cover bowl with a plate or plastic wrap. Refrigerate at least 1 hour or overnight. Meanwhile, continue with recipe. (Pro Tip: The longer you marinate the chicken the more flavorful it will be.)

Step 4: Make masala sauce…

Make masala sauce: Put almonds and cashews in a small bowl with water to cover and set aside for 1 hour to soak.

Step 5: Scrape peel from gi…

Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. 

Step 6: Melt butter in a Du…

Melt butter in a Dutch oven or other large pot over medium-high heat. Add ginger and garlic and give them a quick stir. Add coriander and cook, stirring, 20-25 seconds. Stir in tomatoes. Reduce heat to medium and cook masala sauce uncovered, stirring often, until excess liquid has cooked off, 5-8 minutes.

Step 7: Stir in brown sugar…

Stir in brown sugar, salt, and garam masala and cook 1 more minute. Turn off heat and let masala cool 5-10 minutes.

Step 8: Drain soaked nuts…

Drain soaked nuts, saving liquid. Grind nuts in a blender or food processor to make a smooth paste, adding a little of soaking liquid if needed. Discard remaining soaking liquid. Transfer cooled masala to blender with the fresh water and blend into a smooth paste. Scrape pureed masala into a Dutch oven and set aside (refrigerate up 1 day if making ahead).

Step 9: Remove chicken from…

Remove chicken from marinade and thread onto skewers (omit skewers if cooking chicken in a skillet). Discard marinade. Preheat a grill pan or large cast-iron skillet over medium-high heat. Grill chicken, turning once, until browned and almost cooked through, 5-8 minutes. (Or cook chicken in skillet, adding oil if needed to prevent sticking.) Transfer chicken to a plate. (Pro Tip: If using wooden skewers instead of metal, soak them in water 30 minutes before using.)

Step 10: Set Dutch oven with…

Set Dutch oven with masala over medium heat. Stir in as much water as you like, depending on how runny you want the sauce to be. As the sauce begins to boil, add grilled chicken and cream and stir well. Cover pan and simmer about 5 minutes to blend flavors and cook chicken through.

Step 11: Remove Dutch oven f…

Remove Dutch oven from heat. If using fenugreek, sprinkle it on top of the butter chicken, cover pot, and let chicken rest 10 minutes.

Step 12: Stir butter chicken…

Stir butter chicken well in the pot, then transfer to a serving bowl. Drizzle with cream if you like, and serve with naan and/or basmati rice.

This one tastes exactly like the restaurant version. First time I’ve ever successfully replicated the unforgettable taste of this dish.
Had to order the fenugreek leaves online😂
And since we have no Indian Restaurants out in this part of Alaska, I had to become the Indian Restaurant😂
The fenugreek leaves are crucial to the authentic taste.

The aroma and taste is wonderful. It takes time, but worth every bite.

Completely fantastic! I decided to dice my own tomatoes (using Roma tomatoes) and i have guests wanting me to do this recipe again. Better than what you can get at a restaurant!

alot of work, but delicious! tasted  authentic

https://gv.yummlystatic.com/7722f8cf-f6d1-48d2-929b-cf2765e718dc/pmCSHw6ETUyEa0rBXelh_Montage_Indian_Butter_Chicken/hls.m3u8

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