turmeric

Tandoori Chicken

Tbsp vegetable oil

coriander

cumin

cayenne

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

lemon juice

garlic cloves

Tbsp ginger

salt

chicken

You’ll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken)

red Thai chiles (or chiles de árbol)

lime leaves (optional)

cilantro stems with leaves (about 1/4 bunch)

shallots

2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed

(3-inch) piece fresh ginger, peeled and roughly chopped

garlic cloves,

curry powder

shrimp paste

lime

neutral oil

Kosher salt

(13-ounce) cans full-fat coconut milk (not shaken or stirred)

chicken broth (preferably low-sodium)

chicken leg drumsticks (about 2 pounds)

fish sauce

palm sugar or brown sugar

shallot,

Chile paste or chile oil,

Lime wedges,

Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.

While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.

Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.

Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.

Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste — or more, for a more pungent khao soi — and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.

Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.

Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

With hints of spice, our curry is a great way to liven up your week. Super creamy, nutty and low in calories, this recipe is perfect for a simple family dinner

Creamy lamb, spinach and cashew curry

cashew nuts 50

vegetable oil

yellow mustard seeds 1 tsp

cumin seeds 1 tsp

onion 1 large, halved and sliced

green chillies 2, sliced

ginger finely grated to make 2 tbsp

garlic 2 cloves, crushed

red chilli flakes a good pinch

cumin 1 tsp

coriander 2 tsp

turmeric 2 tsp

lamb leg steaks 500 grams, cubed

coconut milk

chicken stock 200 milliliters

spinach 150 grams, chopped

rice

naan bread

For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.

Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen' Recipe

Sea salt and black pepper

chicken thighs

grapeseed oil

water

garlic,

limes,

Sumac,

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides. 

Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.

Dust the chicken with sumac and pepper, garnish with lime halves, and serve. 

Vegetarian Option: Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.

Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

How to make curry paste

coriander seeds

tbsp cumin seeds

mustard seeds

fennel seeds

tsp black peppercorns

tsp turmeric

cinnamon

paprika

chillies,

root

garlic cloves, finely grated

tomato purée

tbsp white wine vinegar or cider vinegar

vegetable or sunflower oil,

Our step-by-step recipe video for making a medium curry paste that's full of flavour.

This recipe is a vegetarian riff on <a href="https://cooking.nytimes.com/recipes/1016754-butter-chicken">butter chicken</a>, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that’s seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn’t require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don’t substitute anything for the butter or ghee (sorry, vegans) — it’s the signature ingredient.

Indian Butter Tofu (Tofu Makhani)

(14-ounce) packages firm tofu

ghee or unsalted butter (1 stick)

yellow onions,

ground chile powder,

ginger

tomatoes

fine sea salt

heavy cream coconut milk

scallions, thinly sliced on the bias

cilantro leaves and tender stems

Naan, basmati rice, yogurt and quartered cucumbers, for serving

In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.

In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.

Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.

Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn’t fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon.  Cooked in a tagine.

Moroccan Chicken with Lemon and Olives

black pepper

extra virgin olive oil

chicken, 3-4 lbs,

Salt

onion, chopped

green olives, pitted

raisins

cilantro

flat-leaf parsley

Marinate chicken in spice rub: Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl.
Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

Brown chicken pieces in tagine or skillet: If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat.
 
If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat.
In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.

Add garlic and onions, cover and cook: Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.

Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water.
Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.

"Great success! I adapted slightly by using harissa paste.  Even my son, who is fussy loved the flavours. Used a skillet to brown everything off then transferred to tagine to slow cook on the oven. Meat falling from bones, and loads of lovely juice to soak into the couscous."

"This was so amazing!!!  Cooked it in a skillet using boneless, skinless chicken breasts (we don't like dark meat) and it still came out moist and delicious.  Picky hubby said I had to make this again.\r\nI also added some chopped up dried apricots along with the raisins because I had some that needed to be used up.\r\nI highly recommend using preserved lemon.  They are so easy to make and last for a long time."

"Quick, easy and yummy! Great recipe!Thanks!"

"This came out awesome! So flavourful and easy to prepare. I used dried cranberries as I didn’t haha was any raisins and the result was fantastic!"

"This is such a wonderful dish...the layers of flavors are like an explosion in your mouth.  I want to make this for a girlfriends birthday dinner and one of my guests does not eat meat.  I'm thinking of searing a piece of salmon for her...do you think that would work if I added it for the last 10 minutes or so of cooking?\r\nThanks for all of the good recipes over the years.  You're in my kitchen a lot with me and I'm never disappointed in anything I make for the first time!"

Aromatic basmati rice, cooked with onions and flavored with cloves, cinnamon, cardamom, cumin, mustard seed, chili and turmeric.

Indian Style Rice

basmati rice

cloves

cardamom pods (green)

Tbsp vegetable oil (or ghee if you have it)

cumin seeds

chili flakes

onion,

"For those who are saying this recipe is bland, you should be sautéing the spices  with a little oil and onion, then simmering them along with the rice. Also, soak the rice!"

Rinse and soak rice: Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.

Boil rice with cloves, cardamom, cinnamon: Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 8 to 10 minutes.
Note that not all of the water will be absorbed!
After 8 minutes, taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.

Drain rice and rinse with cold water, remove spices: When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking.
Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.

Sauté mustard seeds, cumin, chili flakes, then onion: In a pan large enough to hold the rice, heat the oil over medium heat. Add the mustard and cumin seeds and the chili flakes.
 
Cook until the mustard seeds start popping, then add the chopped onion. Cook until the onions begin to brown, about 5-7 minutes.

Add garlic, then rice and turmeric: Add the garlic and cook another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

"Well I did adapt it because I didn’t have time to soak for 30 minutes, but I followed the recipe but with the usual amount of water so 4 cups for 2 cups of rice. When the rice was boiled down and pretty much evaporated, I threw it on top of the onion spice mixture and mix it all together. I think this dish goes perfectly with chicken Tikka  Masala, the dish which is the main event."

"I followed the recipe exactly but it was very bland. There was no depth of flavour. The rice when boiled was perfect but was tasteless given the added ingredients. I only added half the rice to the final fried spices and onion but it was still very bland. I'm very disappointed."

"Hi I was really looking forward to this meal, however, I now have a ton of rice into which I need to try and give some flavour. Followed recipe to the letter, very disappointing :-( :-("

"I made this dish it was amazing just the right amount of heat"

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Vegan Mac and Cheese

raw, unsalted cashews

almond milk (or other unsweetened nut milk)

olive oil

yellow onion, finely chopped (about 1 cup)

garlic cloves, thinly sliced

onion powder

mustard powder

Black pepper

yeast,

tamari soy sauce

elbow macaroni

panko bread crumbs

olive oil,

nutritional yeast

Kosher salt and black pepper

Bring a large pot of salted water to a boil over high heat.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.

Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work — just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.

Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)

If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.

Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

Kaddu (Sweet and Sour Butternut Squash)

fenugreek seeds

yellow onion, finely diced

red chile powder,

asafetida (optional)

butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes

kosher salt,

Roma tomatoes,

lime juice

brown sugar

In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.

Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce.
<p><em>Find a slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1019698-slow-cooker-chicken-tagine-with-butternut-squash?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=22">here</a>.</em></p>

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