marinate 1 lb or so of chicken breasts in....
2 tsp tandoori masala spice mix
2 garlic cloves
1/2 tsp or so fresh ground/grated ginger
2-3 tbsp yogurt (enough to cover chicken)
marinate 1-12 hours.
Cook in an oil skillet or sauce pan till golden, set aside, cut into bite sized pieces when cooled.
Meanwhile, saute in butter...
one diced yellow onion
2-3 garlic gloves, minced finely, or use garlic paste
1/2 tsp fresh grated ginger
then to the onion mix add...
2 tsp paprika
1 tsp garam masala mix
pinch salt
1/4- 1/2 tsp curry powder
1/4 tsp hot chili powder
2 tbsptomato paste
Cook for a few seconds until it gets sticky (as in OMG I don't want this to burn or hubby will yell at me for roasting spices again) and add some water (an ounce), stir, continue to add water as if making a gravy roux, stirring constantly, until you get a consistancy a bit thinner than diner-style gravy.
Add back in the chicken and cook, 10-15 minutes. Add more water if it gets too pasty BUT you will be adding some cream so keep it in mind. Cook medium low to low so it doesn't boil but does reduce and thicken.
After 10-15 min, add...
1 tbsp plain greek or yogurt style of your liking
1/4- 1/2 c cream (I like heavy cream, it is up to you),
enough cream so the deep red color lightens but the food isn't like a thin soup. More like, well, the consistancy of Indian food. Cook on low a few minutes to let flavors combine. Garnish with cilantro if you like, serve with basmati rice and or naan, chapatti, etc.
VEGGIE KORMA aka navratan korma
1 bag mixed vegetables of your choice, I chose a medium sized bag of corn, peas, green beans, carrots, broccoli.
microwave until cooked, not hot but just...not frozen, really.Set aside.
1 onion, diced (I used a brown onion)
1 garlic clove
1 tea. grated ginger
oil to saute
saute ginger, garlic, onion in a pan.
1/8 c ground cashew or almonds (you can grind yourself in a coffe grinder)
2 tsp coriander ground
2 tsp ground cumin
1 tsp garam masala
pinch salt
pinch hot curry powder or chili powder
1/4 tea ground turmeric
1-2 tbsp tomato paste
add to the onions etc.. the spices and tomato paste, cook for a moment then add some water.....keep doing this as if you are making a gravy roux, but stop about half way. Meaning you want about 1/2 cup of the tomato spice mix, plus the onion mix, in the pan. Add the mixed veg and water if needed to make it the consistancy of Indian food. Cook 10 min.
Reduce heat, add 1/4- 1/2 c cream, cook on low simmer 10-20 more minutes, stirring and adding cream if needed.
add a pinch of fresh cilantro, serve with rice. enjoy!
