indian recipe

It's time you finally learned how to make your favorite takeout with this butter chicken recipe from Delish.com 

Indian Butter Chicken

c. Greek yogurt

lemon

turmeric

cumin

lb. boneless skinless chicken breast,

onion,

jalapeños, minced

cinnamon

garlic,

tbsp. ginger

paprika

tomatoes

heavy cream

cilantro,

basmati rice, for serving

Naan,

I fell for this recipe twice, and the second time was just as bad as the first. I can't believe this page is ranked so high on google.

I love butter chicken but I will agree with the consensus on this recipe...this is not butter chicken...after skimming chicken out of the sauce, I pureed the the mix, then let my husband add TONS of spices--it lacks the richness. I have enjoyed a lot of recipes from delish and this was a total let down.  This was pretty bad.

The recipe looks superb and yummy. I will must endeavor it at my home. Thankful to you for offering this recipe to us.

Based on previous reviews I added extra spices, red pepper flakes, a curry spice. It was delicious!!! I started with an enamel Dutch oven screaming hot. The chicken did brown as I cooked in batches but resulted in super dark brown crust stuck to the bottom. It got too dark with the first batch of chicken so I had to boil water to remove before cooking the second batch. I agree that removing some of the marinade would help. Even with a few missteps this came out better, fresher and quite spicy. Better than any local Indian restaurants!

Was ok. Not a very strong flavor. Needed more spice.

Good, but even though I added another teaspoon Garam Masala, just didn't have the deep flavor with a spicy kick I was hoping for.  It is mild.  The marinade was so thick the chicken wouldn't brown.  I used a 12" skillet & can't see how it would have been better in a large pot.  Maybe you could rinse it off & dry with paper towels, but I think you'd be better off just putting the marinade ingredients directly in the sauce.  Draining the diced tomatoes would also make the sauce thicker.

Pop a few ingredients in your slow cooker and come back later to a no-fuss chicken curry meal. Easy!

Slow-cooker chicken and chickpea curry

olive oil

chicken thigh fillets, trimmed, quartered

brown onion, chopped

garlic cloves, crushed

ginger,

korma curry paste

can diced tomatoes

Massel chicken style liquid stock

plain yoghurt

cashew nuts

can Coles Chickpeas, drained, rinsed

coriander leaves

Basmati

Lime halves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

The beans add a lovely depth to this creamy paneer curry. Chetna says: &#8220;You could use dried red kidney beans, soaking them overnight, then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This dish is great served with rotis, naan, rice or pilau rice.&#8221;

Rajma paneer curry with fenugreek

sunflower oil

cumin seeds

onions, finely chopped

tin chopped tomatoes

tsp chilli powder

tsp turmeric

1⁄2 tsp garam masala

tsp coriander

tbsp dried fenugreek leaves (kasuri methi – see Know-how)

tsp sugar

salt

tin red kidney beans, rinsed and drained

water

paneer, diced

Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the onions and cook on a medium heat for 15 minutes or until golden brown. Add the ginger, cook for a minute, then stir in the tomatoes. Cover and cook for 15 minutes or until the mixture is soft.

Remove the lid. Add the spices, sugar and salt, then cook for a minute. Stir in the beans and the boiling water, then cover again and cook on a low-medium heat for 30 minutes until the beans are nice and soft. Finally, add the paneer, mix well and serve. This recipe is from Chetna’s Healthy Indian: Vegetarian by Chetna Makan (Mitchell Beazley £20). https://www.waterstones.com/book/chetnas-healthy-indian-vegetarian/chetna-makan/9781784726621 You can order the hardback here.

Chetna Makan&#8217;s quick and healthy vegetarian curry recipe is packed with simple, warming flavours and is so comforting on a cold day.

Spiced potatoes and peas

mustard seeds

curry leaves (or 16 dried)

onions,

green chilli, deseeded and finely chopped

garlic cloves, finely chopped

tinned chopped tomatoes

sea salt

½ tsp ground turmeric

potatoes (about 800 grams), chopped into 2cm cubes

frozen peas

tsp garam masala

coriander

Heat the oil in a medium saucepan or casserole with a lid. Add the mustard seeds and cumin seeds and cook until starting to sizzle. Add the curry leaves and cook for 1 minute. Lower the heat and add the chopped onions, green chilli and garlic, then cook, stirring occasionally, for about 7 minutes until golden brown.

Add the tomatoes and cook for 5 minutes. Add the salt, turmeric and chilli powder, mix well and cook for a further minute.

Add the cubed potatoes to the pan along with 500ml freshly boiled water from a kettle. Bring to the boil, cover and simmer for 15-20 minutes until the potatoes are cooked, adding the peas for the last 10 minutes. Stir in the garam masala, mixing well, and season to taste. Serve the curry steaming hot, sprinkled with the coriander.

Table of Content Hide 1 Recipe Video 0 (0) Aloo Tikki is a very scrumptious&hellip;

Aloo Tikki

Potato

bread

Chillies

tsp Turmeric powder

tsp Garam Masala

tsp Chat masala

onion

Coriander leaves

Salt

These easy to make tandoori eggplant skewers are the perfect meat-free mid-week meal.

Tandoori eggplant skewers

eggplants,

tbs malt vinegar

thick Greek-style yoghurt

tomato paste

tbs grated ginger

tsp sweet smoked paprika (pimenton)

tsp garam masala (Indian spice mix)

mustard oil

red onion, sliced

(80 milliliters) white wine vinegar

tsp caster sugar

Mint leaves and lime wedges,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850694001&=domain=del

5348771529001-5981850694001

These delicious marinated tandoori lamb kebabs are filled with spices and are perfect for lunch or dinner.

Tandoori lamb kebabs

lamb mince

garlic clove, finely chopped

tsp cumin

tbsp tandoori curry paste

olive oil cooking spray

Korma, karma, kormaa, qorma, khorma, or kurma, is a Central Asian dish of vegetables or meat braised with yoghurt, and cream or coconut milk. Dopiaza and rogan josh are korma.

Korma

lbs chicken thighs

vegetable oil

garam masala

curry powder

garlic (, pressed)

black pepper ((freshly ground))

onions

garlic (, peeled)

cardamom

black pepper

nutmeg

ginger root (, freshly grated

1½ oz ground almonds

coconut milk

yogurt ((dahi))

red hot pepper (, seeded and chopped)

brown sugar

Blender

Drizzle oil over the chicken and sprinkle with garam masala, curry powder, garlic, salt and pepper.

Mix by hand by massaging the meat and cover with plastic wrap.

Marinate for 8 hours in the refrigerator.

Marinade

Heat a grill pan over medium to high heat.

Grill the chicken (with its marinade) for 5 to 6 minutes on each side until cooked through. Set aside.

Chicken

Mix all the spices in a bowl.

Place the onions and cold water in a blender. Reduce to a smooth purée.

In a large pot, heat the olive oil over medium heat.

Add the mashed onion mixture and cook for 3 minutes, stirring constantly, until it begins to darken.

Add tomatoes, ginger, ground almonds, coconut milk, dahi, red pepper, spices and brown sugar. Mix well.

Reduce the heat, cover and simmer over low heat for 30 minutes.

Cut the chicken into small pieces and add it to the stewpot.

Simmer for an additional 15 minutes.

Serve with steamed white rice and/or naan.

Sauce

Food trend, nowaday, is trending towards healthy vegan food with less carbohydrates, especially with diabetes and blood sugar prevalence at an all time high level. I tried to make vegan patties with lots of vegetables and used a small quantity of  chickpea flour (contains lots of proteins) as a binder. It is very simple to make, tastes  delicious and also can be stored for a couple of days in a fridge. The recipe below details the vegetables that I used but the recipe can use any vegetable that you like. <br>Enjoy this as breakfast or snack and require little effort.

Diabetic Friendly Vegan Breakfast Patties

besan (chickpea flour)

carrot

½ cup cauliflower- finely chopped or grated

cabbage

bell pepper

green chili finely chopped or to taste

tsp ginger garlic paste

cilantro

tsp chaat masala

tsp red chili powder

turmeric powder

tsp ajwain

Circular patties mold (optional)

Cilantro chutney

Mix together all ingredients (except oil) in a wide bowl

Slowly add water and make a thick batter. Do not add too much water. If required, add more chickflour

Keep aside for about ½ hour

Take a pan or griddle, heat on the medium heat.

Take the mixture prepared above and mix well. If it is too thick, add more water

Put a little oil on the heated pan/ griddle. Take the patties mold, put on the pan/ griddle and add the mixture to every tikki maker.

When it is cooked on one side (3-5 minutes) or until golden brown, flip it, apply oil and cook from the other side until golden brown.

Serve with chutney and/ or tomato ketchup.

Idiyappam is a traditional Sri Lankan and South Indian specialty consisting of rice flour (or finger millet flour) that is squeezed into a press to form thin noodles. The noodles are then steamed before being served with coconut sambol or coconut milk gravy.

Idiyappam (String Hoppers)

rice flour (,

water ((or more))

String hopper press ((sev sancha))

Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).

Add the flour and salt to a bowl or the bowl of a stand mixer.

Add water slowly and work into a soft dough. Add more water or adjust with more flour if necessary. Dough should detach from the sides of the bowl and not be sticky.

Place the dough into a noodle press (sev sancha or string hopper press).

Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.

Place the mats into the steamer, over a wok on medium flame with boiling water.

Steam until idiyappam is fully cooked, about 8 to 10 minutes.

Serve hot with coconut milk gravy (kiri hodi) and  coconut sambol (pol sambol).

Invite the flavours and aromas of India into your kitchen with this homemade spice paste. It takes only minutes to prepare and adds a delicious authenticity to your curries.

Madras curry paste

coriander seeds

tsp black peppercorns

garlic cloves, chopped

40.00 ml chopped peeled fresh ginger

tsp ground chilli

40.00 ml malt vinegar

That&#8217;s right, we said it, the scotch bhaji. Dan Doherty&#8217;s combination of two favourite fried foods is the ultimate hangover cure hybrid.

Top 17 indian recipe recipes from across the web

The most viewed indian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Indian Butter Chicken

Slow-cooker chicken and chickpea cu...

Rajma paneer curry with fenugreek

Spiced potatoes and peas

Aloo Tikki

Tandoori eggplant skewers

Tandoori lamb kebabs

Korma

Diabetic Friendly Vegan Breakfast P...

Idiyappam (String Hoppers)

Madras curry paste

Scotch egg onion bhaji

Vegan Bombay Cheese Sandwich with C...

Chicken Pakora

Lamb keema curry

Malai Kofta

Chickpea and Spinach Curry

Top 17 indian recipe recipes from across the web

The most viewed indian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Butter Chicken

Slow-cooker chicken and chickpea cu...

Rajma paneer curry with fenugreek

Spiced potatoes and peas

Aloo Tikki

Tandoori eggplant skewers

Tandoori lamb kebabs

Korma

Diabetic Friendly Vegan Breakfast P...

Idiyappam (String Hoppers)

Madras curry paste

Scotch egg onion bhaji

Vegan Bombay Cheese Sandwich with C...

Chicken Pakora

Lamb keema curry

Malai Kofta

Chickpea and Spinach Curry

The most viewed indian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine