Seasoned with warm spices, this Indian-inspired chicken dish is savory and comforting. The butter swirled into the sauce may seem like an unusual addition, but it adds richness and flavor, and softens the tomatoes’ acidity. Serve with basmati rice or naan.
- 8 small, boneless, skinless chicken thighs (about 1-1/2 lb.)
- Kosher salt and freshly ground black pepper
- 1-1/2 Tablespoons canola or vegetable oil; more as needed
- 1 medium yellow onion, finely diced
- 2 large cloves garlic, minced
- 2 Tablespoons minced fresh ginger (from a 1-inch piece)
- 1 teaspoons garam masala
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- 2 15-oz. cans fire-roasted crushed tomatoes
- 1 oz. (2 Tablespoons) cold unsalted butter, cut into 4 pieces
- 1/4 cup coarsely chopped fresh cilantro
- Pat the chicken thighs dry and season with 1-1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot.
- Brown half of the chicken, flipping once, 5 to 6 minutes total.
- Transfer the chicken to a plate.
- Repeat with the remaining chicken, adding more oil if the pan looks dry.
- Reduce the heat to medium.
- Add the onion and a pinch of salt, and cook, stirring frequently with a wooden spoon, until golden-brown on the edges, 3 to 5 minutes.
- Add the garlic, ginger, garam masala, cinnamon, and cayenne and stir constantly for about 30 seconds.
- Stir in the tomatoes, increase the heat to medium high, and simmer vigorously until slightly reduced, about 3 minutes.
- Add the chicken and any accumulated juice.
- Spoon the sauce over the chicken, reduce the heat, and simmer until just cooked through, 5 to 7 minutes.
- Transfer the chicken to plates or a platter.
- Stir the butter into the sauce until incorporated and season to taste with salt.
- Spoon the sauce over the chicken, garnish with the cilantro, and serve.
I love okra. It has high levels of vitamins A and C. Although fresh okra can be a little on the expensive side, the frozen okra is easy to make and much cheaper. Frozen okra is still healthy and has high levels of vitamins.
- Frozen Okra
- 1/4 chopped red onion
- 4 teaspoons olive oil
- 2-3 small pieces of hing
- 1 teaspoon cumin seeds
- 2 red chilis
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1 teaspoon red chili powder
- 2 tablespoons dry coconut
- 1/2 teaspoon coconut oil
- Put a medium size pot on oven on medium heat.
- Add four teaspoons of olive oil in the pot.
- Add the hing, cumin seeds, red chilis and garlic to pot.
- Stir for a minute.
- Add the chopped red onions and stir for a couple minutes.
- Put frozen okra in.
- Increase the temperature to high for about 2 minutes until the ice particles disappear from the frozen okra.
- After the ice evaporates you can bring the temperate down to medium.
- Cook okra on medium temperature for 20 minutes.
- After 20 minutes you add the salt, red chili powder, and
- turmeric to the pot.
- Add 2 more teaspoons of olive oil and cook for about four minutes.
- Add 2 tablespoons of dry coconut.
- Add 1/2 teaspoon of coconut oil
- Turn of oven and enjoy the dish.
You can eat the okra with some rice or you can eat it with some bread as an appetizer.
This classic multi-spice Indian dish is often served on holidays. Our simplified version makes a great weeknight meal.
- 1½ cups basmati rice
- 2 Tablespoons unsalted butter
- 1 medium onion, sliced root to tip
- 1 bay leaf
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¾ teaspoon turmeric
- ¾ teaspoon kosher salt
- 4 (about 1¾ lbs)boneless, skinless chicken breasts, cut into large pieces
- 5 Tablespoons. biryani curry paste, or mild curry paste
- ½ cup raisins or currants
- 3 cups low-sodium chicken broth
- ¾ cup frozen peas, thawed
- ¼ cup chopped cilantro
- ¼ cup sliced almonds, toasted
- Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
- Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.
- Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.
This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with mango chutney.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
- 1 tablespoon finely grated garlic
- 2 teaspoons tomato paste
- 2 teaspoons garam masala (kalustyans.com)
- ½ teaspoon chili powder
- 1 cup water
- 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
- ¼ cup plain yogurt
- Coarse salt and freshly ground pepper
- Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
- Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.
Note: Serve with Toasted-Coconut Rice