Lamb Rogan Josh

INGREDIENTS

• 1/4 cup canola oil
• 2 pounds boneless lamb shoulder, cut into 1-inch pieces
• Kosher salt
• 2 onions, thinly sliced (3 cups)
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon Madras curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• One 14-ounce can tomato puree
• 1 cup plain whole-milk yogurt
• 2 cups water
• 1 teaspoon garam masala
• Cilantro leaves, for garnish
• Basmati rice and warm naan, for serving

Directions

In a large, enameled cast-iron casserole, heat the oil. 

Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.

Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. 

Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.

Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. 

Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.

Chicken Kali Mirsch

Chunks of chicken breast slow cooked in a creamy Indian black pepper- tomato sauce with hints of garlic and garam masala.

Ingredients

2 lbs chicken, cleaned and cut into pieces
1 ½ tsp black pepper corns (kali mirch sabut)
2 tsp garlic
2 tsp ginger paste
1 tsp turmeric powder(haldi)
Salt to taste
5 cloves (Laung)
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tbsp oil 

2 cups Basmati 

Directions

Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

Now heat oil in a wok and throw in the cloves first.

After that put in the garlic and then the onion.

Once the onions are pink in color add the tomatoes.

Once the tomatoes start getting a little roasted, add the coriander powder.

Sauté till oil gets separated from the paste

Now add a cup of water and the curry leaves.

Once it starts boling add the marinated chicken.

Cook covered till the chicken is tender and serve hot with rotis.  

Butter Chicken

This one takes a little prep, but the payoff is worth it!

For the rub: 

4 cups cubed chicken
1 teaspoon chili powder or paprika
1 tablespoon lemon juice
1/2 teaspoon salt

For the marinade:

1 cup Greek yogurt or sour cream
1 teaspoon mild Indian chili powder or paprika
2 tablespoons garlic paste
2 tablespoons ginger paste
1/2 teaspoon ground garam masala
2 tablespoons mustard oil or olive oil
1/2 teaspoon salt

For the sauce:

4 tablespoons unsalted butter
3 cardamom pods
4 cloves
6 peppercorns
1-inch piece cinnamon stick
1 tablespoon garlic paste
1 tablespoon ginger paste
5 small green chilies, chopped, or to taste
2 cups tomato puree
1 tablespoon mild Indian chili powder or paprika
1/2 teaspoon ground garam masala
2 tablespoons mild honey
1 cup cream cayenne pepper, to taste
chopped fresh cilantro (coriander), for garnish

Directions

Coat chicken pieces well in rub ingredient mixture

In ziplock bag, immerse chicken pieces in marinade to freeze

Freeze sauce ingredients in separate bag

Combine both bags in crockpot on low for 8 hours

Tip: It's easy to make your own Garam Masala and it usually tastes better than store bought. Get our recipe here - Garam Masala Recipe

Broil your chicken. Then place chicken and remaining ingredients in your slow cooker and cook on LOW for 8 hours.Butter Chicken

Garam Masala

Ingredients

1 T ground cumin
1 1/2 t ground coriander
1 1/2t ground cardamom
1 1/2t ground black pepper
2 t ground cinnamon
1/2t ground cloves
1/2t ground nutmeg

Murgh Kari (Indian Chicken Curry)

Ingredients

2 lb. boneless breasts
2 t salt
1/2 c cooking oil
1 1/2 c chopped onion
1 T minced garlic
1 1/2 t minced ginger
1 t curry powder
1 t ground cumin
1 t ground tumeric
1 t ground coriander
1 t cayenne pepper (or to taste)
1 T water
1 (15oz.) can crushed tomatoes
1 c plain yogurt
1 T chopped cilantro
1 t salt
1/2 c water
1 t garam masala
1 T chopped cilantro
1 T lemon juice

Directions

Sprinkle chicken breast with 2t salt
Heat oil in high heat, partially cook chicken until browned, transfer to plate
Reduce heat, add onion, garlic, ginger until translucent - about 8 min.
Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 T water into onion mixture
Allow to heat together, about 1 min while stirring
Mix tomatoes, yogurt, 1 T cilantro, 1 t salt
Return chicken to skillet along with any juices
Pour 1/2 c water, bring to boil, coating chicken with sauce
Sprinkle garam masala and 1 T cilantro over chicken
Cover skillet and simmer until chicken is done in center and juices are clear - approx 20 min
Sprinkle w/ lemon juice before serving

Chicken Curry w/ Basmati Rice

Ingredients

1 chopped tomato
1 1/2 tsp. curry powder
1 tsp. coriander pods
1 onion
1 tsp. ginger
1 tsp. garlic
1 tsp. olive oil
1 c. rice
lemon juice
cinnamon
cayenne pepper
butter
water
salt
1.5 lb. cubed chicken
coconut milk

Directions

Saute garlic, ginger, and onion in oil and butter
Add tomato, corriander powder/pods, curry powder
Mix for 3 minutes
Add chicken and salt
Let everything cook down on low heat
Add coconut milk
Heat through until meat is soft

Curry Chicken with Veggie Couscous & Yogurt Dip

If you've never used Curry Powder or couscous before, you're missing out. This is a good recipe to introduce you to the flavor because it's very light and you can go heavier each time if you decide you like it.

Ingredients

4 chicken breast halves
1-3 tsp. curry powder
1/2 tsp. salt (divided)
14 oz. chicken broth
1/2 c. julienne carrots
1/2 c. frozen peas
1 c. wheat couscous (you can either buy the plain or wheat couscous and add the carrots and peas, or just buy the chicken or rosemary flavor and skip adding the veggies).
1/4 c. plain yogurt
1/8 c. chopped cilantro

Directions

Sprinkle chicken with curry powder and 1/4 tsp. salt
Coat pan with olive oil and heat to medium
Cook chicken 6 minutes, turning once
Reduce to medium low heat, add 1/4 c. broth
Simmer 6 minutes, turning once

If using plain couscous:
Boil carrots and 1.5 c. broth
Reduce heat, simmer 3 minutes
Stir in peas and 1/4 tsp and boil again
Stir in couscous, cover, remove from heat
Let stand 5 minutes, drizzle with pan juices
Top with yogurt and cilantro