indian recipes

The Best Chicken Biryani

whole milk yogurt

Kosher salt

teaspoons Kashmiri chili powder (see Cook's Note)

teaspoon ground turmeric

pounds bone-in skinless chicken thighs

vegetable oil

red onions, thinly sliced

basmati rice

cloves

cardamom pods

3 bay leaves

peppercorns

saffron

milk

1/2 cinnamon stick

teaspoon cumin seeds

ginger

5 cloves garlic, finely grated

tomatoes, chopped into 1/2-inch pieces

cilantro leaves

cup mint leaves

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to get to you.

Chicken Curry

olive oil

yellow onion, chopped

lb. boneless skinless chicken breasts, cut into 1" pieces

garlic,

tbsp. minced ginger

paprika

turmeric

coriander

cumin

tomatoes

c. low-sodium chicken broth

heavy cream

black pepper

Basmati rice

tbsp. cilantro,

Was very good but way too mild for my taste after the first serving add curry powder I had about 2 Tablespoons full and it was awesome.will make this again

I liked vegetables so I saute small slices of carrots and bell peppers then added the onions. To add some flavor to the stew, I added 1 cup of coconut milk with  1/2 cup of chicken broth instead of the 1 1/2 cups of broth. With the rest of the spices, I added 1 tbs of powder mustard, 1/2 tsp of ground cloves,1 tbs of curry paste and 2 tbs of almond butter at the end while stew simmered. Added more salt for taste and red crushed peppers with the cilantro.

It was delicious!

This recipe is perfect to make this dish your own. I used the recipe then added and made it my own. Some of the ingredients, I doubled or tripled. Also, I make it at least 2  to 3 days before I serve.

Love this quick and easy recipe, I added little coconut Milk and added red pepper, my kids love chicken Curry but it should be hot!!,

Really liked it.  It's not a difficult recipe but it's really flavorful. I served it on basmati rice and broccoli and it was a hit.  I know right?!?!? No curry powder... but it works.

Delicious chicken curry and easy to make. I have used this recipe several times and it never fails. Hey the author made it clear it wasn’t spicy, so why are people complaining? You can always hot it up more, as some have said. I use hot Hungarian paprika myself. Anyway, kudos!

Too thin and very little flavor. Wouldn't recommend

Easy recipe to follow but the flavor was lacking so I doubled each spice the next time around, added one tablespoon curry, and two tablespoons sugar and it became my new favorite dish to cook! Oh and I tried fried shrimp in this recipe too which was a great way to liven up my leftovers.

Love it. I don't know what curry standards are but this is the first time I had it and it was amazing

I used ginger garlic paste 2 1/2 Tbls  doubled the seasoning also added curry powder and I used yogurt instead of cream...added salt, pepper and dash of cayenne....only used 1 C of chciken broth.

https://streaming.hearstdigitalstudios.com/a318c837-eacd-4c3c-964a-bc737bc3f6ce/video_rover_16x9_1080p_hd_1537453025_78225.mp4

This Chicken Curry Is Weeknight Dinner Goals

<p>This easy dal makhani recipe uses pre-cooked beans and lentils to shorten the cook time for this flavorful vegetarian dish. Serve with naan and enjoy!</p>

Easy Dal Makhani

onion

garlic

tomato paste

milk, divided

cumin seeds, chili powder, and coriander

garam masala

cayenne pepper

butter

black lentils (or 3 cups cooked black lentils)

black beans

salt

Naan or basmati rice,

Sour cream,

Dice the onion. Mince the garlic. Peel and mince the ginger.

In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.

In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.

Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.

Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.

Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Chicken Tikka Masala

plain yogurt, whisked until smooth

Ginger-Garlic

chicken thighs, poked with a fork, and cut into large bite-sized chunks

Ginger-Garlic garlic ginger

serrano peppers,

Roma tomatoes, diced

water

Oil,

fenugreek leaves (optional)

cilantro,

rice,

peeled,

canola oil

Food Networks Chicken in CreamyTomato Curry

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

This was tasty but definitely a very Americanized version of the authentic dish. I added extra garam masala and served it with brown rice; a nice winter meal. I also added a little bit of sugar to offset the acidity of the tomatoes. It lacks the depth of the true dish but well worth making!

Oh boy!  Was this ever good!  I've never tried an Indian dish before and it was delicious!  I rounded up all the spices, used 1 Serrano pepper without seeds as we don't like things really hot, and added only 1 cup of water to the sauce.  Those were the only modifications I made to a really great recipe.  Next time I want to try making my own naan bread.  And yes, there will be a next time :-).

<span>This recipe is AWESOME!  This is my go to Tikka Masala recipe!  I recommend to EVERYONE.  A must try!</span><br /><br />

This recipe is so good! I left out the fenugreek leaves because they are hard to find but the dish was still extremely tasty! My favorite part of this dish is the flavor of the chicken. The yogurt tenderizes the chicken and the other ingredients season the chicken perfectly. I leave the chicken thighs whole in the marinade and cut them up into bit sized pieces after broiling them in the oven. I have marinated the chicken overnight and prefer this over marinating just a couple of hours. If you are intimidated by the amount of ginger root that goes into this dish, don't be because the ginger is balanced out by the other ingredients and does not taste overwhelming at all. My family loves this dish. It's easy to make. I find the most time consuming task is making the ginger garlic paste, but it is totally worth it! I make extra ginger garlic paste, keep it in a jar in the refrigerator and use it for Chinese stir fry.

This recipe is very easy to make. It's slightly time consuming, so I like to make it on the weekends. It's the best chicken tikka masala recipe ever. Usually for lunch I might have some out of the box (I know), even if I get the premium brands, this recipe beats it. The cream really pays off and do not substitute it with milk or even half and half. I did make a little extra pasta and added in about 1/2 - 1 tsp more of the paste. I used the roma tomatoes, but if you want a smoother texture or can't find roma/ripe tomatoes you can use about 16 oz to 24 oz of tomato puree, or whole/diced tomatoes. I used two serrano peppers but kept the seeds out in only one pepper, that way everyone will be happy with the spice level of the dish. When you cook the chicken, I like to keep a little of the marinade on, the marinade already still has that sour, creamy, savory flavor to it. I do prefer using a regular, whole milk yogurt. I serve this with basmati/jasmine rice, and homemade or store bought naan. I like the naan recipe the author of this recipe makes. This is a very good recipe.

So simple but flavorful! It’s all about the ginger garlic paste! Also the cooking technique. Love! It’s going in my favorites file!

simple, not so much, but totally worth the time and effort!  This was my first attempt at Indian food and I will make this a part of our dinner rotation!  I used chicken breast and thighs, doubled the recipe, and Made Aarti's Naan bread recipe to go with it!  It was a huge hit with my whole family!

Cant believe this complicated perceived dish turned out so great. Definately substitute the butter with ghee to make it authentic. Will make it again.

Very very good!  Made with cucumber raita and jasmine rice (didn’t have basmati rice).  I had dried red chilies instead of Serrano, so I soaked them for a few min in boiling water and then seeded and minced.   

https://www.foodnetwork.com/videos/aartis-chicken-tikka-masala-0236023

Aarti cooks marinated chicken thighs in a creamy tomato curry sauce.

Aarti's Chicken Tikka Masala

Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.

Saag Paneer

cayenne

(16-ounce package) frozen chopped spinach

white onion, finely chopped

(1-inch thumb) ginger, peeled and minced (about 1 tablespoon)

serrano

store-bought

plain yogurt, stirred until smooth

Cheesecloth

lemon juice,

cinnamon

green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)

black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Aarti Sequeira's Saag Paneer for, LESSONS FROM GRANDMA/MICROWAVE VEGGIES/CHICKEN SOUP, as seen on Food Network's Aarti Party. Episode: The Big Cheese

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

If you like authentic Indian food or spicy food, then double or triple the amount of chile used. The amount of spice in this recipe is way, way off. <div><br /></div><div>The consistency of the blended spinach is unappealing. Saag should be somewhere between thick and runny, and this recipe makes it thick thick thick. To fix this, after mixing the blended spinach with the onion/spice mixture, I removed 3/4 of it from the pan and put it back into the food processor with 3/4 cup veggie stock and blended it more. Then I mixed it back into the pan. Not only does this make the texture more appealing, but blending the onions, garlic, and ginger helps spread the flavor throughout the dish rather than have it appear in clumps. </div><div><br /></div><div>Finally, I veganized my paneer by using tofu instead. To get a cheesy texture, cure the tofu in salt overnight in the fridge, then let it soak in the juice from 1 lemon for a few hours. Then cut into cubes and follow the recipe as normal, making sure to fry until the sides are crispy. </div><div><br /></div><div>I would definitely make this recipe again, but not without fixing the spice and consistency.</div>

So bland. I have no idea why this has so many good reviews. Really lacking in flavor. I don't know what it's missing but this recipe is not one I'll be trying again.

Super fresh and yummy! If you use frozen spinach, it has more water than fresh so it won't be too thick as others pointed out. And definitely use food processor to make it super fine or it's just not the same. I would assume you'd need more water in that step if you use fresh. But yum! Used 2% greek yogurt (vs reg because that's what I had. It was totally fine and gave it a hint of extra taste.) Added chickpeas to mine as well for a little more protein but just as delicious! 

I have never made saag paneer before. I have made this recipe at least 3 times now. I love it! I'm actually making some tonight. I even made the naan bread too. So so good! 

I made this last night, substituted chicken for paneer, marinated the chicken in the yogurt and garam masala.  I added more chili then recommended and pureed the spinach.  This is the best saag recipe that I have used. So good I had to eat the leftovers for breakfast! 

So delicious and such an easy recipe. Pretty much fool proof. That goes for making the paneer, too. Although, beware, it took me about 30 minutes at least to get it boiling. Also, next time I will add 1.5 tsp garam masala, opposed to just the .5 tsp the recipe calls for. Love me some garam masala.

Have made this a couple of times now. The only thing I have changed is to add some chilli powder to the sauce; this can be done at the end of cooking to adjust to taste.

This is hands down the best saag recipe I have come across. It is restaurant  quality, if not better. I used fresh spinach instead of frozen (read the recipe wrong) and will do that next time. Other than that misstep, I followed the directions to a tee. No home cooked meal has ever made me happier. 

I've made this two times and the second time I replaced the paneer with chicken thighs because my husband isn't a huge cheese person. It was a fantastic substitute. Both times I served it with rice and store bought naan. It was worth the time and effort it took to create. You won't be sorry!

So good!  I think I've finally perfected it after the fourth time, using the store-bought garam masala and the homemade paneer (who knew making cheese was so simple!?)  For the paneer, make sure you use fresh squeezed lemon juice per the recipe or it won't separate.  I would only add to go liberal on the "Add a little salt" toward the end.  It'll really help bring the other flavors out.

Not great. The spices are weak compared to what I've eaten made by Indian chefs. This was written for Americans. 

https://www.foodnetwork.com/videos/aartis-saag-paneer-0236055

Spinach and marinated cheese is combined in this spicy Indian dish.

Aarti's Saag Paneer

Cauliflower and Potatoes: "Aloo Gobi"

Ginger-Garlic Paste, recipe follows, ginger

water, divided

peanut oil

serrano pepper,

cumin seeds

cauliflower,

russet potato,

cilantro

Aarti Sequeira's Cauliflower and Potatoes "Aloo Gobi"

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

<span>I've always bought cauliflower and ended up shying away from making aloo gobi and ended up throwing it away. Finally followed your recipe and made it, it was not only quick and easy, but also very flavorful. I substituted the peanut for coconut oil, added some cayenne pepper, half a an onion and used jalepeño peppers because I didn't have serrano. I rarely make an Indian/Pakistani/Sri Lankan food without onions.  I wonder how the taste would have differed, but it was outstandingly good and the second day even better!  Thanks so much for sharing your recipe. </span>

I used coconut oil instead of peanut oil, forgot the cilantro, and added more of the spices. It was awesome. I ate it with tandoori chicken and raita, so yummy. 

Really good. I served this with Chicken Tikka Masala, Naan bread and basmati rice. Its my new favorite indian meal.

YUM, Try this recipe. I used sweet potatoes instead of white and added some green peas. I love this with brown rice. Thanks Aarti. 

Delicious and flavorful ! I  didn't have the Serrano pepper but I used some sambal olek in its place with excellent results...just have a splatter screen handy for that step if you're using a  somewhat  shallow skillet. I added a can of chickpeas half way through since it was my main meal. Will definitely make again!

Made this last night. It was even tastier on the second day! I didn't have serrano pepper so I used (4 slices of bell pepper and a bit of cayenne pepper (~1/8 tsp. I personally like the cauliflower and potatoes on the 'softer' side so I cut them into small pieces and let the whole thing cook on low heat for an additional 20 minutes.

I have tried many Aloo Gobi recipe, but this is it. Excellence, the taste is exactly what I looking for. 

This recipe was delicious. Though I'd prefer it to be a little more spicy next time I will definitely add more serranos. Certainly a keeper. It is not hard at all to make once you understand the instructions.

I took this to my mother's house for a family dinner. All 6 adults enjoyed it and the spices were different than were use to.  My family lets me know if they don't think it is a keeper.
My mother really liked it and everyone thought it was a keeper. Thank you for your  
show and recipes. Where has the Aarti Party program been the last month. I miss it.




https://www.foodnetwork.com/videos/aartis-aloo-gobi-0239166

New to Indian food? Try Aarti's Aloo Gobi, spiced cauliflower and potatoes.

Aarti's Aloo Gobi

Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.

The Best Chicken Tikka Masala

1 1/4 cup whole milk yogurt

tablespoon finely grated ginger

4 teaspoons kosher salt

1 teaspoon Kashmiri red chili powder (see Cook's Note)

1 teaspoon garam masala

black pepper

2 cloves garlic, finely grated

8 boneless skinless chicken thighs (about 2 1/2 pounds)

4 tablespoons ghee (see Cook's Note)

onion, sliced

serrano chiles, stemmed, seeded and chopped

4 cloves garlic, finely grated

2 teaspoons dried whole fenugreek leaves (see Cook's Note)

2 teaspoons garam masala

1 teaspoon Kashmiri red chili powder

One 28-ounce can whole peeled tomatoes

1/4 cup heavy cream

Chopped cilantro leaves and tender stems, for serving

Basmati rice,

Naan,

For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)

For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.  

Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.    

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