I made this recipe and loved it. The mildly complicated part was finding asafoetida, but that’s because I wasn’t expecting it to come in a bottle like aspirin does.
This recipe is delicious and has a very similar flavor profile to butter chicken/murgh makhani but is less complicated and has less ingredients. It is lighter in oil and has a richer bitter greens flavor from the larger volume of methi leaves. ALSO FUCKING FANTASTIC OM NOM NOM .
2 lbs chicken, cut into 2 inch chunks
1 teaspoon turmeric
1-3 green chili pepper (as hot or sweet as per your taste, can exclude altogether)
1/4 cup yogurt
2 cups fresh methi/fenugreek leaves, tender parts and leaves only – washed (you can substitute for dried/Kasoori Methi but use between a 1 and 1.5 cups)
4 green cardamom
1″ piece of cinnamon
3/4 teaspoon cumin powder
2 medium onion, chopped
1 heaping tablespoon of ginger paste (or 1″ piece of fresh ginger root)
1 heaping tablespoon of garlic paste (or 7 cloves of garlic, minced fine)
1/4 cup tomato paste + 1/2 cup water
1/6 cup oil
1/2 teaspoon mace powder
heavy cream to taste
salt to taste (you probably need at least a half teaspoon)
Make a paste with yogurt, turmeric, .5 teaspoons salt and green chili peppers. Marinate chicken in this mixture for 2 to 24 hours.
Chop the methi/fenugreek leaves. In a thick bottomed (cast iron is the best) transfer the leaves and at medium-high heat cook the leaves while stirring until most of the moisture dries up. Drizzle some oil over the leaves and roast them at low heat for about 10 minutes, or until the leaves are fragrant and a shade darker. take out of pan and set aside.
Heat oil in the thick bottomed deep pan. Add the cracked cardamoms, cloves and cinnamon. When they are fragrant (make sure they do not turn dark and burn) add the sliced onions and fry them for about 7-10 minutes at medium heat. Some of the onions will start to turn brown. Add the cumin powder and wait 30 sec to a minute for it to bloom fragrance.
Add chicken from the marinade; reserve extra marinade. Cook chicken while turning often till all pieces are well coated, about 10 minutes. Add tomato, ginger paste, and garlic paste. Bring to a boil and simmer until the chicken is cooked through, 15-20 minutes.
Add the fenugreek leaves and the reserved marinade that you had saved and 1/2 cup of water. Stir to combine. Cover and simmer at low heat for about 12-15 minutes or till the chicken is very tender but not falling apart. Add mace powder and cream.
Time to adjust! I preferred mine thinner, so I added an extra .5 to 1 cup of water. Most people like it thicker though. Taste for salt, add as needed. OM NOM NOM
The greatest, most iconic and beloved on the indian dishes in america! It’s like the king of south asian cuisine here in the states. Everyone loves it, cause it’s rich, flavorful, deeply flavored, and just FUCKING TASTY.
STEP 1: Go to the tandoori chicken recipe and make a bunch of tandoori chicken.
Step 2: Making the Makhani sauce (the curry, as it’s colloquially known)
3 heaping tablespoons of ginger paste
2 tablespoons garlic paste
2-4 fresh green chili peppers, like poblano, habanero, etc. (choose a mix for a more rounded flavor. This is how you adjust the spicy heat of the dish here). Chop them into a very fine, very small mince
4 tablespoon melted butter
4 green cardamoms
2 inch cinnamon sticks
1 black cardamom
1/2 teaspoon methi/fenugreek seeds
3-3.5 cups tomato puree (fresh tomatoes) or 1 big can of canned tomatoes
1/2 tablespoon of Kashmiri chili powder
1/2 tablespoon of smoked paprika
10 cashews, soaked, peeled and made into a paste
1/2 cup methi/fenugreek leaves chopped with stems removed, or 1/3 cup kasoori methi/dried methi
1/2 tablespoon sugar
1/2 cup + 2 tablespoon heavy cream
Heat butter in a thick bottomed pan. Add green cardamoms, black cardamom, cloves and cinnamon. Sauté till they start to sizzle and get fragrant; add the methi seeds, ginger paste, garlic paste, and the green chillies. Cook for five to eight minutes, depending on temperature, until the water from the pastes have evaporated, the chili and all seeds are fragrant and popping a bit.
Add tomato puree, red chili powder, methi leaves, and salt. Let boil lightly at medium heat for about 20 minutes. Add 2.5 cups of hot water, sugar and the cashew paste. bring back up to a boil; reduce and simmer further 15 minutes.
Add your chunks of tandoori chicken and stir to coat. Simmer them another 10 minutes.
Add cream and assess thickness. If you want a thinner sauce, add more water and salt. For thicker, let simmer longer until reduced some. Be careful not to over reduce (for more than an extra 20 minutes) . Taste test! Are the salt and sugar levels balanced and enough? Is there enough spicy heat? You can add more cream if it’s too much heat and to also smooth out the flavors.
EAT IT! Great with Naan, paratha or other breads. Also great with toast or rice. Generally you should serve with a vegetable side, but this is a rich heavy indulgence that can be the WHOLE MEAL.
You can also make a pre-prep freezer variety of this sauce. Do everything for the sauce until you would be adding the chicken. Don’t add chicken or cream, stop there. You can freeze the sauce as is; then when you are ready for a quick easy flavorful meal you unfreeze in a saucepan, add chicken and simmer, and then add cream and TADA! Fast and delicious.
This is a nice indian flavor pallette of the classic dish Stuff-Tossed-Potatoes-That-We-roasted-and-now-taste-delicious. Veritably, it is a recipe that appeals to my childhood love of Shake-and-Bake, since that is exactly what this recipe is, except the shake costs way less than $1.
1 teaspoon cumin powder
1 teaspoon Kashmiri chili powder (you could substitute this for american chili powder but don’t. It’ll taste like disappointment).
1 tablespoon ground coriander
2 teaspoons dry mango powder (this is called amchur. Its at indian markets or the internet)
2-3 tablespoons fresh cilantro, chopped (you can switch out for dried but then use 4 tbsp)
Salt and pepper to taste (you want at least a half teaspoon of salt)
4 tablespoons vegetable or canola oil
4 large potatoes (and variety), cut into bite sized chunks
Preheat oven to 400 degrees
Add all dried spices, salt and pepper to a big ziplock style plastic food bag. Shake and mix well (pay especial attention to the amchur, as it tends to clump). Add oil and cilantro, mix till even consistency. Add potato chunks and shake, toss, tumble, knead that bag till all the potatoes are evenly and thickly coated.
Dump potatoes out onto a lined cookie sheet and spread them out in an even single layer with a good bit of space between them (not all lumped together in the center). Squeeze leftover seasonings out of the bag and onto potatoes. Roast until potatoes are cooked (25 to 40 minutes, depending on size of chunks. You will know when they’re cooked when a fork easily pierces through the center of your largest chunks.)
Let them cook before you nom nom nom or else you’re in for an oil burn in your mouth. But 15 minutes will do. serves 3-6.
These nutrition facts are for one whole batch of the recipe. It’s a good source of potassium and vitamin c and b-6 and omega 3 fatty acids.
I’ve modified an indian recipe for cauliflower soup here. It’s got a lovely dark caramelized flavor from the cumin and roasting, plus it’s a good source of vegetables and makes a nice non-meat side.
1 head of cauliflower, cut into small florets (or two bags of frozen, thawed)
1 onion, cut into quarters
3-6 garlic cloves finely chopped (or a heaping tablespoon paste or mince)
1-2 stalks of celery, chopped or in thin slices
1 Idaho/Russet potato (or use mashed potato flakes, 1/3 cup)
4 cups stock or Bouillon (Vegetable or Chicken)
5-6 basil leaves (or 2 teaspoons dried)
1 teaspoon cumin powder
½ cup milk
Salt and pepper to taste
Toss onion and cauliflower in a tbsp of oil. Roast in the oven at 400 degrees for 20-40 minutes (frozen is more like 20, fresh is more like 40). When the edges of the vegetables are browned but not black and the center has softened (but not mushy), the vegetables are cooked!
Add roast vegetables to a stock pot. add celery and garlic; saute till browning (if using garlic paste, just heat till pungent). Add cumin and let it toast in the pan for a minute or so, till the fragrance blooms. Add stock, potatoes, basil and black pepper. Bring to a boil and let simmer till potatoes are fully cooked and soft.
Blend soup into a fine puree using a food processor, blender, or hand mixer (Those are listed in order of preference for getting the right even texture. You may need to let the soup cool some before blending, depending on your hardware. Don’t slosh, splash or sling hot soup on yourself!)
Add milk, stir to mix and taste for salt level (saltiness will depend on the saltiness of your stock or bouillon option). Add salt to taste, which is usually a good couple pinches as extra. Adjust the thinness or thickness of the soup. If you want it to be thicker, add a little mashed potato flakes. To thin, add more stock or water. Taste, adjust salt and pepper if needed.
EAT IT. If you want to fancy your presentation up, A line of cracked Black pepper across the center with some shiffenaded basil leaves and finishing olive oil does the trick
Serves four to six, depending on how main or side dish you’re using it.
nutrition facts for the whole recipe (1 serving on this equals the whole batch). If splitting into for servings is 420 calories per serving!
2-3 lbs chicken, in any size chunks, bone in or boneless
2 teaspoons kashmiri red chilli powder
1/2 teaspoon garam masala powder
3 tablespoons lemon juice
1 cup yogurt(greek yogurt 1/2 cup)
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon salt
Mix everything in a ziplock and marinade the chicken in the fridge for 2 to 24 hours.
Bake chicken at 400 degrees until cooked through (smaller cuts of chicken will cook faster, as will boneless. Temp chicken to determine doneness if you’re not sure. Boneless chicken chunks will take 10-20 minutes. Probably more like 30-45 min for bone in chicken quarters.)
This is a Senegalese recipe from western Africa. It’s bright and flavorful! It tastes really good in wraps by itself or with shredded cabbage or lettuce. Its easy and it’s rich and best of all, cheap yet flavorful and with texture! So many inexpensive things are just mediocre mush.
1/4 cup peanut/corn/vegetable oil
4 lbs boneless chicken, cut into bit size pieces
six medium onions, cut in half-moons
1/2 c lemon juice
1/2 c apple cider vinegar
2 bay leaves
4 cloves minced garlic (or 1 tbsp from canned)
2 tablespoons Dijon mustard
2 tsp chicken bouillon (I always use better-than-bouillon brand)
2 tsp – 2 tbsp sriracha sauce (or sub one hot chili pepper of choice)
3 carrots, quartered long ways and then sliced
2 tsp salt
Mix all ingredients and let marinate in a bag or a glass dish in the refrigerator for a minimum of four hours, not more than 30 hours. Letting it rest for a day is best to me. If you can, stir or rotate bag a few times.
There are two ways to cook it now. The easy way or the slightly harder but a bit tastier way.
easy way: Dump it all out in a pot on the stove. cook at medium to medium-high heat until the chicken is thoroughly cooked. EAT!
slightly harder but a bit tastier way: Remove chicken from the mix, and set mixture aside. Grill or saute chicken till browned, cooked through and delicious. Set aside on serving platters. Next separate onions and carrots from marinade juices. Set juices aside. Saute or grill onions till they begin to caramelize and brown, stirring often. Then add them to the serving plate of chicken. Next pour out the marinade juices into the hot skillet and cook till boiling. Sauce up the cooked foods!
Serves great by itself, or on rice, couscous, in wraps, on a bed of steamed or stir-fried cabbage! DELICIOUSNESS!
I was introduced to Chili Colorado by a new friend, who orders it at restaurants and let me try some. I thought it was delicious and rich and wanted to try to make it, so I did! It was actually digested really well by my gastroparesis and refluxing guts, plus it’s a low fiber recipe and yet packed full of flavor! This is my recipe!
5 ancho chilis (they’re dried and easy to find, esp. if there is a mexican market nearby. Or order from online for cheap)
3 pasillas chilis
2 Guajillos chili (the heat comes from these, so less if you want uber-mild, more or swap out for an even hotter chili if you prefer spicy)
8 cups (aka 2 quarts) beef broth or water and bouillon equivalent
1 onion, chopped
1 tbsp ground cumin
2 tsp fresh sage (dried/rubbed is fine! Fresh has a diff flavor that is nicer)
2 tsp oregano
1 red bell pepper, minced
2 lbs meat of choice (technically this should be beef, but poorness means drained ground beef, shredded pork, pork chunks or even chicken will be delicious too, if not technically “Chili Colorado.” Anything boneless will be tasty.)
Remove stems and seeds from dried chilies and then steep chilis in 3 cups boiling broth for about 30 minutes. Put the chiles and all of the soaking liquid into a blender or food processor and purée until very smooth. Strain through a wire mesh strainer or something similar (to remove the skin and hard parts. Don’t skip this step, it impacts the texture a lot and the dried skin bits are really not good eats).
Saute chopped onion in oil till soft, add meat pieces and cook till browned. Add cumin, oregano and sage, and toast a little. Then add chili sauce, the rest of broth and bell pepper and let simmer till meat is tender and cooked through (5min for ground beef, 20-30 minutes for meat chunks, up to 2 hours for tough beef or pork like shoulder and brisket). Season with any salt and pepper needed (it depends on how salty your broth was as to whether you’ll need to add any salt). Broth should be red and thick, but if you’d like thicker you can add either cornstarch/xanthan gum, or ground up tortilla chips or just a bit of cornmeal and water whisked in.
Serve with cornbread or with rice, or with mexican rice and tortillas! I ate it with mushrooms and cornbread (recipe in and earlier post). DELICIOUSNESS!
This is one of my favorite cakes. It’s dense but moist and has an earthy and subtle flavor. It’s not terribly sweet or chocolatey, but that is really pleasant to my adult palate. It also rests well and doesn’t dry out fast or get wet like cheap box mixes. I make it in a non stick bundt pan and haven’t had issues with releasing or shape.
4 Earl Grey tea bags
1/3 cup boiling water
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
1 cup butter, softened
2 cups sugar
4 large eggs
1/3 cup milk
1 teaspoon vanilla extract
Steep tea for 8 minutes in boiling water, let cool. Preheat oven to 300.
Combine flour, baking powder, salt, and cocoa, and set aside. Cream butter and sugar. Add eggs and beat just until well mixed, add milk, vanilla and tea. Add flour mixture, Mix at low speed after each addition, just until blended.
Pour batter into a greased and floured 10-cup Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean.
This is hands down the tastiest cornbread recipe that I have tried, including premade mixes and modifications. It’s a bit heavy, my broken digestion wise, but it’s very easy on the stomach comparatively. And only because of the butter, which is what also makes it awesome.
It’s the King Arthur Flour brand recipe, copied below in case they change or remove it. Please consider supporting this company though, with clicks or buying their flour!
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg
*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
Preheat the oven to 375°F. Lightly grease a 9″ square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Stir in any desired herbs, cheese, corn kernels, or other flavorings.
In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
Spread the batter into the prepared pan, or scoop into the muffin tin.
Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.