Spiced Chickpea Basmati Bowls

 

Butter Chicken

 

Ingredients

Ingredient Checklist

• 6 tablespoons butter
• 3 ½ pounds bone-in chicken thighs, skinned (6 to 8)
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1 14.5 ounce can diced tomatoes
• 1 cup chopped yellow onion
• ½ cup heavy cream
• 6 naan, warmed (optional)

Directions

Pressure Cooker

• Step 1

  In a 6-qt. electric pressure cooker use the sauté setting to heat 3 Tbsp. butter. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, cayenne, undrained tomatoes, and onion. Lock lid. Set electric cooker on high pressure to cook 10 minutes. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a serving dish; cover to keep warm. Use saute setting to bring cooking liquid to boiling. Boil, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6.

Slow Cooker

• Step 2

  In a large skillet heat 3 Tbsp. butter over medium. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Transfer to a 4- to 5-qt. slow cooker. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, and cayenne; toss to coat. Stir in drained tomatoes and onion. Cover; cook on low 8 to 9 hours. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a dish; cover to keep warm. Use the browning setting or transfer cooking liquid to a large skillet. Bring to boiling. Boil gently, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6

Tips

Browning the chicken enhances the flavor of the sauce. You can skip the browning step to save time, if desired. Just stir melted butter into the chicken and spice mixture before adding the onion and tomatoes.

Instant Pot Butter Chicken

 

Ingredients

3 tablespoons unsalted butter
1 small onion chopped
5 cloves garlic minced
1 tablespoon minced fresh ginger
1 red bell pepper chopped
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon turmeric
3/4 teaspoon salt
1/4 cup water
28 ounces tomato sauce
2 pounds boneless, skinless chicken breasts
1 cup full fat coconut milk

For serving: cooked rice, naan bread, chopped fresh cilantro as desired

Turn the Instant Pot on saute mode and add the butter to the pot. Once the butter has melted, add the onion.  Saute for 2-3 minutes, until softened.  Add the garlic, ginger and bell pepper to the pot and cook, stirring, for 30 seconds.  Stir in the garam masala, cumin, smoked paprika, turmeric and salt. Press cancel to turn off saute mode.

Pour in the 1/4 cup water and stir, scraping up any bits that may be stuck to the bottom of the Instant Pot.  Add the tomato sauce and the chicken to the pot.

Close the Instant Pot lid and turn the steam valve to the sealing position. Press the Pressure Cook/Manual button and set the cook time to 10 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then, carefully move the steam valve to the venting position to release any remaining steam and pressure. When the pin drops down, open the Instant Pot lid.

Remove the chicken to a clean cutting board and let it rest for a few minutes. Meanwhile, stir the coconut milk into the sauce in the Instant Pot.

Cut the chicken into bite size pieces and return it to the Instant Pot.

Serve chicken and sauce over rice, with naan bread and chopped cilantro if desired

Curried Chicken Drumsticks

Ingredients

3 tablespoons avocado oil

8 chicken drumsticks

Kosher salt, freshly ground pepper

2 large onions, chopped

4 garlic cloves, thinly sliced

1 lemongrass stalk, crushed (optional)

3 tablespoons vadouvan or any yellow curry powder (spicy)

¼ teaspoon cayenne pepper

2 cups low-sodium chicken broth

1 13.5-ounce can unsweetened coconut milk

Juice of 1 lime, plus wedges for serving

1 cup cilantro leaves with tender stems, divided

1 14-ounce package rice noodles

Crispy shallots or onions (for serving)

Heat oil in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer to a plate (it will not be cooked through).

Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and ½ cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40–45 minutes. Be sure to turn chicken a couple of times while it’s cooking so all sides get exposed to the curry sauce.

Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.

Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining ½ cup cilantro. Serve with lime wedges for squeezing over.

Chicken Biryani

Ingredients

1 cup plain 2% reduced-fat Greek yogurt

1 tablespoon ground turmeric

2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes

2 tablespoons olive oil

1 tablespoon minced peeled fresh ginger

5 garlic cloves, minced

4 cardamom pods, crushed

1 1/2 cups uncooked basmati rice

2 cups unsalted chicken stock

1 cup coarsely chopped carrot

1/2 cup raisins

1 teaspoon kosher salt

1 cinnamon stick

2 tablespoons heavy cream

2 tablespoons chopped fresh cilantro

2 tablespoons crispy fried onions

1 thinly sliced serrano chile

Lime wedges

Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

Serve in shallow bowls. Sprinkle servings evenly with cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.

India Spice Marinated and Grilled Lamb Chops

INGREDIENTS

1 teaspoon fennel seeds

3 serrano chiles, finely grated

1 3-inch piece ginger, peeled, finely grated

6 garlic cloves, finely grated

1/2 cup crème fraîche or sour cream (or more)

4 tablespoons fresh lime juice

2 teaspoon dried mango powder (amchoor; optional)

2 teaspoon dried fenugreek leaves

2 teaspoon freshly ground black pepper

1 teaspoon finely grated nutmeg

2 teaspoon Kashmiri chili powder or paprika, plus more for serving

4 tablespoons vegetable oil (or more)

12 lamb rib chops (about 2¼ pounds total)

Kosher salt

Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.

Let lamb chops sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Bring reserved marinade to a boil over medium heat.  Add additional vegetable oil if marinade is too thick.

Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.

Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.

Curry and Ginger rubbed lamb with Apricot-Lime sauce

Ingredients

2 tablespoons curry powder

• 1 tablespoons minced peeled fresh ginger
• 1 1/2 teaspoons olive oil $
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) lamb shoulder chops, trimmed $
• 1/2 cup Apricot-Lime Sauce (recipe follows)

Apricot-Lime Sauce

• 2/3 cup apricot preserves
• 1/2 cup fresh lime juice (about 3 limes)
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint $
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup $
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce $
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.

Prepare grill.

1. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
2. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Indian Spiced Shrimp

Ingredients
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
2 jalapenos, minced, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1.5 teaspoons ground cumin
1.5 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon turmeric
1 15oz can petite diced tomatoes, with juices
1 lb large shrimp, peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.

Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

Suggestion - serve over rice.

Yields 4 servings.