Ingredients Chicken and Marinade: 2 lbs diced small chunks chicken thighs 1/2 cup greek yogurt plain 1 tsp red chili powder (use what you got but kashmiri is recommended) 1 tsp garam masala 1/2 tsp turmeric 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp salt 1 tbsp lemon juice 1 tbsp kasuri methi 1 tbsp ginger, garlic paste (if bought separately, add 1 tbsp of each) 1 tbsp vegetable oil Make 1.5 cups or so of rice on the side. ...
Ingredients 2 cups red lentils 2 inch fresh ginger, grated 4 cloves garlic, minced 1.5 tsp turmeric 2.5 tsp curry powder 5 cups water or some type of broth Salt and pepper to taste Optional add ons in dish (cook with lentils) or as toppings at end: Butter Onion variety Jalapeno Cilantro Other veggies Instructions Place all of primary ingredients in large saucepan and bring to simmer. Cook 15-20 minutes until everything is soft and it is a little thicker. Add optional items if cooking via the one-pot method Add optional toppings Serve with rice
Ingredients 1.5 cups all purpose flour 1 cup plain yogurt (greek is fine) 2 tsp baking powder 1 tsp salt Directions Mix ingredients together in a bowl well and kneed for a minute or so to a ball. If way too sticky add flour, if way too dry to come together in a ball, add a small amount of yogurt. Use a rolling pin with flour to make 6 super thin (~6 in) diameter pies Heat large flying pan (NO oil) up super hot and cook one at a time. A minute or so each side (time depends on how hot). If you get it really thin it will bubble as Naan typically does.
Ingredients 1 yellow onion chopped 4 garlic cloves minced 3 carrots chopped 3 tsp oregano 1.5 tsp cumin 1 tsp rosemary (or more) 1 tsp red pepper flakes 2 bay leaves 1-1.5 cup crushed tomatoes from a can 4 cups chicken or vegetable broth (buy the good stuff not the cheap salt variety) 1-1.5 cup red lentils Salt and pepper to taste Few tbsp lemon juice Optional toppings: Feta cheese, greek rice, crackers, bread Instructions Heat oil in big pot and saute onion, garlic and carrots for a few minutes on med-high heat Add spices and bay leaves and stir a few seconds. Quickly add tomatoes, broth and lentils before spices burn Simmer for 15-20 minutes until lentils are fully cooked Using an immersion blender (or blender) pulse until you get it as smooth as you want it Add lemon juice and serve with optional toppings available
Ingredients (sauce) Olive oil 1 large cauliflower cut into florets 1 med to large onion diced really well (or food processed into mush) 4-6 cloves garlic minced 2 inch ginger minced 2 large tomatoes diced 1-3 green chiles minced (more for more heat) 1 tbsp chili garlic sauce Spices 1.5 tsp cumin seeds 1 tsp turmeric 2.5 tsp ground coriander 1-3 tsp red chili powder (if you use 3 this is quite hot) 1 tsp garam masala 1 tsp crushed red pepper flakes Salt to taste Other 1 can coconut milk, full fat 0.5 cup water Tbsp lime Fresh cilantro (optional) Rice Instructions Heat oil on med high and add cumin seeds until starting to brown. Add onion, garlic, ginger, and pepper and saute until aromatic (1 min or less). Add all the spices and stir in for 20 seconds or so. Add tomatoes, cauliflower and chili garlic sauce. Stir well. Add coconut milk and water and simmer for 15 min while stirring occasionally. Add lime and cilantro and adjust salt to taste. Serve over rice.