Easy Chicken Tikka Masala


  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup plain whole mile yogurt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated

Masala Sauce

  • 3 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 fresh serrano pepper, ribs and seeds removed, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 28 ounze can of crushed tomatoes
  • 1/2 tablespoon sugar (originally 2 tablespoons)
  • 1/2 tablespoon salt
  • 2/3 cup heavy cream
  • 1/2 cup? fresh cilantro


For the chicken: Combine cumin, coriander and salt in a small bowl.  Sprinkle both sides of chicken with the spice mixture, pressing gently so mixture adheres.  Place chicken on plate, cover with plastic wrap, and refrigerate 30-60 minutes.  In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.

 For the sauce: Heat oil in large dutch oven over medium heat until simmering.  Add onion and cook, stirring, until light brown.  Add garlic, ginger, chili, tomato paste, and garam masala; cook, stirring frequently, until fragrant (~3 minutes).  Add crushed tomatoes, sugar and salt; bring to a boil.  Reduce heat to medium low, cover, simmer about 15 minutes, stirring occasionally.  If the sauce looks too chunky, puree it in a food processor, then return to pan.  Stir in cream and return to simmer.  Remove pan from heat, cover to keep warm. 

While sauce simmers, put oven rack about 6 inches from broiler and heat broiler.  Using tongs, dip the chicken in the yogurt mix (chicken should be coated with a thick layer of yogurt) and arrange on a broiler pan with a wire rack.  Discard extra yogurt.  Broil chicken until thickest parts are 160 degrees and exterior is lightly charred in places (~10-18 minutes), turning chicken halfway through.

Let chicken rest 5 minutes, cut into 1 inch chunks, and stir into warm sauce.  Stir in cilantro, adjust seasonings with salt, and serve with basmati rice.

Spicy Mulligatawny


* 1 tablespoon vegetable oil, divided
* 1/2 pound boneless, skinless chicken breast, cut into bite sized pieces
* 1 cup Gala apple, chopped
* 3/4 cup onion, diced
* 1/2 cup carrot, chopped
* 1/2 cup celery, chopped
* 1/2 cup green bell pepper, chopped
* 2 tablespoons flour
* 1 tablespoon curry powder
* 1 teaspoon ground ginger
* 1/2 teaspoon red pepper
* 1/4 teaspoon salt
* 2 cans chicken broth
* 1/3 cup mango chutney
* 1/4 cup tomato paste


Heat 1 teaspoon vegetable oil in a Dutch Oven. Add chicken and saute for 3 minutes. Remove from pan and set aside.

Heat 2 teaspoons vegetable oil in the pan. Add apple, onion, carrot, celery and bell pepper. Saute 5 minutes. Stir in flour, curry, ginger, red pepper and salt. Cook 1 minute. Stir in chicken broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes. Return chicken to pan and cook an additional 2 minutes.

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* 2 1/2 cups dried yellow split peas
* 2 1/2 cups water
* 1 1/2 teaspoons salt
* 1/2 teaspoon grated fresh ginger root
* 1 teaspoon diced jalapeno chile pepper
* 1/2 cup diced tomatoes
* 3 teaspoons lemon juice
* 1/2 teaspoon ground turmeric
* 2 teaspoons vegetable oil
* 1 teaspoon cumin seed
* 1/2 dried red chile pepper
* 2 cloves garlic, finely chopped
* 1/4 cup chopped fresh cilantro


Rinse split peas; soak in 2 1/2 cups water for 30 minutes.

Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. Add ginger, jalapeno pepper, tomato, lemon juice and turmeric.

Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add garlic. Stir mixture into split peas and add cilantro; mix well.



* 1 1/2 teaspoons active dry yeast
* 2 cups bread flour
* 1 teaspoon salt
* 9 tablespoons water
* 2 tablespoons clarified butter


Place yeast, flour, salt, water, and clarified butter in bread machine pan in the order recommended by the manufacturer. Select dough setting. At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes.

Place a 13 x 9 inch baking pan on the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).

On a lightly floured work surface, cut dough into four equal parts. With a lightly floured rolling pin, roll each piece to a 1/4 inch thick free-form circle. Cover with a clean kitchen cloth, and let rest 20 minutes.
Lightly sprinkle tops with flour, and roll out as thin as possible.

Place one naan face down on preheated baking pan. Bake 60 seconds. Remove from oven. It will still be white, although it may have a couple brown spots like a flour tortilla. Place on a large plate, and cover with a clean kitchen cloth to keep warm. Continue baking remaining naan. Serve warm with clarified butter for dipping.

Lynn’s Curry Chicken


* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 onion, diced
* 1 – 1 1/2 tablespoons curry powder
* 2-4 boneless, skinless chicken breasts, cut into strips
* 1/6 – 1/4 cup soy sauce
* 1 can coconut milk
* 3-4 potatoes, cut into eigths


In a saute pan over medium high heat, brown potato pieces in oil. Remove from pan. Saute the garlic and onion in the same pan. Stir in curry powder and then the chicken pieces. Add in soy sauce and 1/3 of the can of coconut milk. Cover and heat for 5 minutes. When chicken is almost done, add the rest of the coconut milk, a small amount of water and potato pieces. Stir constantly until potato peices are cooked.

Chicken Tikka Masala


* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Aloo Phujia


* 1 onion, chopped
* 1/4 cup vegetable oil
* 1 pound potatoes, peeled and cubed
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground cumin
* 2 tomatoes, chopped


Lightly brown onion in oil in a medium size skillet.

Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.

Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Indian Tomato Chicken


* 1 large onion, chopped
* 4 cloves garlic, chopped
* 1 slice fresh ginger root
* 1 tablespoon olive oil
* 2 teaspoons ground cumin
* 1 teaspoon ground turmeric
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground cardamom
* 1 (1 inch) piece cinnamon stick, chopped
* 1/4 teaspoon ground cloves
* 2 bay leaves
* 1/4 teaspoon ground nutmeg
* 6 skinless chicken thighs
* 1 (14.5 ounce) can whole peeled tomatoes, crushed


Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.

Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.

Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Indian Butter Chicken — III


* 1 tablespoon peanut oil
* 1 shallot, finely chopped
* 1/4 white onion, chopped
* 2 tablespoons butter
* 2 teaspoons lemon juice
* 1 tablespoon ginger garlic paste
* 1 teaspoon garam masala
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 bay leaf
* 1/4 cup plain yogurt
* 1 cup half-and-half
* 1 cup tomato puree
* 1/4 teaspoon cayenne pepper, or to taste
* 1 pinch salt
* 1 pinch black pepper

* 1 tablespoon peanut oil
* 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
* 1 teaspoon garam masala
* 1 pinch cayenne pepper
* 1 tablespoon cornstarch
* 1/4 cup water


Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Chicken Curry


* 2 teaspoons curry powder
* 2 teaspoons chili powder
* 2 teaspoons ground red pepper
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon ground ginger
* 1 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 3 tablespoons butter or stick margarine
* 1 cup chopped onion
* 2 cloves garlic, minced
* 1 pound skinned, boned chicken breast, cut into 1-inch cubes
* 1 (8 ounce) container plain fat-free yogurt
* 1 (6 ounce) can tomato paste
* 5 cups cubed peeled baking potato (about 2 1/2 pounds)
* 4 cups water
* 4 1/2 cups hot cooked basmati rice
* 2/3 cup chopped tomato


Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat; saute onion and garlic 5 minutes. Stir in spice mixture; saute 5 minutes, stirring frequently. Add chicken, and saute for 10 minutes, stirring frequently.

Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Serve over rice, and top with tomato.

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