Tandoori Chicken

INGREDIENTS

500 grams chicken, 1/ 2 cup curd(yoghurt), 1 tablespoon red chilly paste, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, 1 teaspoon cumin seeds, 1 teaspoon red chilly powder, 1 teaspoon garam masala (hot spice mix), 2 tablespoons butter, 1 tablespoon oil and salt to taste.

PREPARATION TIM

E15 minutes     Serves : – 2

HOW TO PREPARE 

Cut the chicken into small pieces and make slits in them. Take a big bowl and put the chicken in it. Now add the red chilly powder, ½ tablespoon lemon juice and salt. Mix it all up and let the chicken marinate for at least an hour. Now in another bowl pour the curd and add the ginger garlic paste, lemon juice, garam masala, cumin seeds and red chilly paste. Beat it nicely so that all the ingredients blend well and there should be no lumps. Now add this to the chicken and mix it well. Now with the help of a fork make as many tiny holes as you can in the chicken. This will help the masala to seep into the chicken. Marinate it for another hour and then refrigerate it over night. Now if you have a tandoor or if you have an open hot grill barbeque the chicken for 10 minutes or till its tender. Apply the butter on the chicken and roast for a minute. And serve hot.

CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in London.

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INGREDIENTS

1. • 1/2 teaspoon cumin seeds
   • 1 tablespoon sunflower or other neutral oil
   • 1 teaspoon black or brown mustard seeds
   • 3 Persian cucumbers
   • 3 cups plain whole-milk Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 1 garlic clove, finely grated
   • 1/3 cup finely chopped cilantro, plus sprigs for serving
   • Kosher salt
   • Kashmiri chili powder or paprika (for serving)

PREPARATION

1. 1. Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.
   2. Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
   3. Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
   4. To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.

BUTTER CHICKEN

I remember the precise moment that I first tried this saucy minx of a dish. I was on the road with my band, thoroughly enjoying an evening off in Old Montreal. My bandmate Marc and I headed out on the town for some deliciously exciting, non-Maritime cuisine and stumbled into a completely unassuming Indian restaurant. The smell: intoxicating. The food: to die for. An explosion of flavor! Entirely life-changing. From that day onward I’ve been romanced by the bold flavors of India. So damn good. This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

INGREDIENTS

1. Chicken:
   • 2 pounds boneless, skinless chicken breast halves
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon red (Kashmiri) chile powder
   • 1 cup plain yogurt
   • 1 teaspoon ground turmeric
   • 1 teaspoon garam masala
   • 3 garlic cloves, minced
   • 1 tablespoon grated fresh ginger
   • 1 tablespoon sunflower or
   • Vegetable oil
   • 1 teaspoon sea salt
   • 2 tablespoons butter, melted
2. Curry:
   • 4 tablespoons (1/2 stick) butter
   • 2 whole cloves
   • 4 green cardamom pods
   • 1 black cardamom pod
   • 1 (2-inch) piece cinnamon stick
   • 8 garlic cloves, minced
   • 1 tablespoon minced fresh ginger
   • 1/2 teaspoon fenugreek seeds
   • 1 or 2 red chiles, diced
   • 1/4 cup tomato paste
   • 1 (28-ounce) can crushed tomatoes
   • 1 teaspoon red (Kashmiri) chile powder
   • 3 cups chicken stock
   • 1 teaspoon sea salt
   • 1 tablespoon pure maple syrup
   • 1 tablespoon crushed dried fenugreek leaves (find these at a specialty grocer or online)
   • 1 cup heavy cream
   • 1 tablespoon garam masala
3. To serve:
   • Heavy cream
   • Fresh cilantro
   • Sliced red chiles
   • Rice or naan

PREPARATION

1. Make the chicken:
   1. Cut the chicken into 1-inch chunks and toss them with the lemon juice and chile powder. Transfer to a container and refrigerate for 20 minutes.
   2. In a small dish, combine the yogurt, turmeric, garam masala, garlic, ginger, sunflower oil, and salt. Stir well. Massage the chicken with the yogurt marinade, cover the container, and refrigerate overnight or for at least 12 hours. Dream about delicious curry all night long.
   3. Preheat the oven to 400°F. Soak 10 to 12 bamboo skewers in cold water for about 20 minutes.
   4. Thread the chicken onto the skewers and transfer to a rack set on a baking sheet. Bake the chicken skewers, turning halfway through, for 12 minutes, or until the juices run clear and the chicken is cooked through. Brush the chicken all over with the melted butter and set aside.
2. While the chicken is baking, crack on with the curry:
   1. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick and cook for 2 to 3 minutes, until fragrant. Stir in the garlic, ginger, fenugreek seeds, chiles, and tomato paste and cook for 2 minutes, stirring often. Stir in the tomatoes and chile powder and cook, stirring often to keep the sauce from sticking to the pot, for 20 minutes.
   2. Turn off the heat and purée the sauce directly in the pot with an immersion blender. (Alternatively, carefully transfer the sauce to a regular blender and purée—be careful when blending hot liquids.) Turn the heat to medium and stir in the stock and sea salt. Bring to a simmer and cook for 15 minutes, or until the sauce has started to thicken beautifully.
   3. Remove the chicken pieces from the skewers and stir them into the curry, along with the maple syrup and dried fenugreek leaves. Cover and cook for 8 minutes. Turn the heat to medium- low and stir in the cream and garam masala. Simmer the sauce for a final 5 minutes.
   4. Top each bowl of curry with a drizzle of cream, fresh cilantro, and sliced red chiles, if you like it spicy. Serve with rice or naan. Immediately enter comfort food heaven.

BABY BACK RIBS WITH TAMARIND GLAZE

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze. Find our favorite brand online here.

INGREDIENTS

1. Ribs:
   • 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise
   • 5 ounces ginger, peeled, chopped
   • 1 orange wedge (about 1/8 of orange)
   • 5 star anise pods
   • 2 1/2 cups unfiltered apple juice
   • 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
   • 6 habanero chiles, halved lengthwise, seeds removed if desired, divided
   • 1/4 cup plus 1/3 (lightly packed) light brown sugar
   • 1/2 cup ketchup
   • 1/3 cup apple cider vinegar
   • 1/4 cup tamarind concentrate
   • 3 tablespoons honey
2. Salad and assembly:
   • Vegetable oil (for grill)
   • Kosher salt
   • 1 Persian cucumber, thinly sliced
   • 1/2 small red onion, thinly sliced
   • 1/2 serrano chile, very thinly sliced
   • 2 teaspoons fresh lime juice
   • Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

PREPARATION

1. Ribs:
   1. Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2–2 hours. Chop remaining chiles while ribs are cooking and set aside.
   2. Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
   3. Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1 1/2 cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
2. Salad and assembly:
   1. Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
   2. Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
3. Do Ahead
   1. Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

Ingredient Info

Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.

QUICK CHICKEN TIKKA MASALA

Aromatic spices and tangy yogurt give great flavor to this fast and healthy version of everyone's favorite weeknight Indian meal.

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INGREDIENTS

1. • 1 (2 1/2") piece ginger, peeled
   • 4 garlic cloves, peeled
   • 1/2 medium yellow onion
   • 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
   • 2 teaspoons kosher salt, divided, plus more to taste
   • 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
   • 2 1/2 teaspoons garam masala, divided
   • 2 tablespoons vegetable oil
   • 2 tablespoons unsalted butter
   • 1 tablespoon tomato paste
   • 1 1/2 teaspoons turmeric
   • 1/8-1/4 teaspoon cayenne pepper
   • 1 (28-ounce) can crushed tomatoes
   • 1 (10-ounce) package frozen peas, thawed
   • 1/2 cup plain full-fat or low-fat yogurt (not Greek)
   • 1 tablespoon fresh lemon juice
   • 1/4 cup fresh cilantro leaves and tender stems
   • Naan (Indian flatbread; for serving)

PREPARATION

1. 1. Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
   2. Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
   3. Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
   4. Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
   5. Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.

SPICED CHICKEN WITH TOMATO AND CREAM

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

INGREDIENTS

1. • 3 tablespoons ghee (clarified butter) or vegetable oil
   • 6 chicken legs (drumsticks with thighs; about 3 pounds)
   • Kosher salt
   • freshly ground pepper
   • 1 medium onion, finely chopped
   • 4 garlic cloves, finely grated
   • 2 tablespoons finely grated peeled ginger
   • 2 tablespoons tomato paste
   • 2 teaspoons garam masala
   • 2 teaspoons ground cumin
   • 2 teaspoons ground turmeric
   • 1 1/2 teaspoons ground coriander
   • 3/4 teaspoon cayenne pepper
   • 3/4 teaspoon ground cardamom
   • 8 cups low-sodium chicken broth
   • 3/4 cup canned tomato purée
   • 1/2 cup heavy cream
   • 1 pound small Yukon Gold potatoes, sliced 1/4" thick
   • Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

PREPARATION

1. 1. Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.
   2. Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
   3. Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2–2 hours.
   4. Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
   5. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
   6. DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.