Indian Food Recipes

Halli has been so impressed with India recently, that we've been trying all kinds of Indian food at the local Indian restaurant. It has been delicious!! However, it's not the cheapest place to take eight people, so we've been experimenting here at home!! We think it's been pretty tasty, and so we want to share the recipes for those who care to go adventuring into the world of homemade Indian food! :)

First up is

Indian Butter Chicken

For chicken & Marinade:

2.5 lbs of boneless, skinless chicken breast, cut into 1"-2" cubes

2 Tbsp lemon juice

2 cloves minced garlic

1 1/2 Tbsp garam masala

1 tsp salt

Combine all above ingredients in zip-lock bag, massaging marinade into chicken. Let marinade over night in refrigerator. Bake in 9x13 at 350* for 45 mins to 1 hour. Allow to cool.

For Sauce:

1/4 cup oil

2 medium-large onions, chopped

2 Tbsp coarsely chopped garlic

3 Tbsp garam masala

3 tsp paprika

1/4 tsp cinnamon

2 tsp salt

2 cans no salt added chopped tomatoes, drained

3/4 cup heavy whipping cream

4 Tbsp butter

chopped cilantro for garnish

Heat oil over medium heat in large saucepan or dutch oven. Add onions and slowly cook until golden, about 20-30 mins, reducing heat if browning or crisping too quickly.

Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon & salt; cook 1 minute more. Add tomatoes, cook 2 minutes, then add cream and carefully puree using and immersion blender (or stand blender- but it's hot!). Brown already cooked chicken in skillet until lightly browned. 

Return sauce to pan and bring to a simmer. Cover, and simmer over medium-low heat. Add in butter, taste and add more salt if necessary. Serve over hot rice. Garnish with cilantro.

This single recipe will feed our family, I think, but I most always double it for leftovers.

The second recipe we've loved is

Indian Chicken Korma

Ingredients:

1/4 cup cashews

1/2 cup canned coconut milk

1/2 cup heavy whipping cream

3 Tbsp oil

1 1/2 cups onion, minced

2 tsp fresh ginger, minced

2 tsp garlic, minced

1 ½ lbs boneless, skinless chicken breast, cubed bite-size

2 tsp coriander

2 tsp cumin

1 tsp curry powder

1 tsp turmeric

1 tsp paprika

1 tsp salt

1 tsp sugar

1/8 tsp cardamom

1/2 (8 oz.) can tomato sauce

1/2 cup water

2/3 cup plain yogurt

Fresh cilantro, chopped

Put cashews, coconut milk, and cream in a food processor or blender and blend very smooth. Set aside.

Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.

Add chicken cubes, spices, and salt. Sauté 3-4 minutes searing chicken on all sides. Add a little water if the spices stick.

Stir in tomato sauce and water. Bring to a boil on medium/high heat. Cover and reduce heat to medium/low to low. Simmer 10 minutes.

Turn off heat and allow to sit 2-3 minutes. Stir in yogurt and cashew/coconut milk/cream mixture.

Turn heat to medium and cook 15-20 minutes uncovered until sauce thickens.

Sprinkle in cilantro and serve over rice.

Don't forget the Naan!