Author: appdev2098

Ingredients 

• 2 red onions medium-sized
• 3 tablespoon yogurt
• 12 cashews soaked in water
• 5 tbsp cooking oil
• 3 tsp ginger-garlic paste
• 1.2 lbs chicken breast boneless, bite-sized pieces
• 1 tablespoon coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp white pepper powder
• 1 tsp sea salt
• 4 tbsp tomato paste
• 3 Thai green chillies slit
• 1 tbsp cilantro optional

Instructions 

• Puree the onions in a blender and set aside in a bowl.
• Put the yogurt in the blender and add the cashews. Whiz until you get a smooth white paste. Keep this yogurt-cashew paste aside.

Cooking

• Heat the oil in a wok or karahi and add the pureed onions and the ginger-garlic paste. Cover the wok and cook down this masala on low-medium heat for about 10 minutes, stirring in between to make sure it doesn’t stick to the wok. As the water evaporates, the masala will soon reduce and become thick. 
• Add the chicken and all the powdered spices and salt. Mix everything well and cook for 10 minutes on medium heat. Add a splash of water if the masala becomes too thick, but not too much. Keep stirring in between so that the masala doesn’t stick to the bottom. After 10 minutes, the oil will separate and the masala will become shiny.
• Add the tomato paste, yogurt-cashew paste prepared earlier, and slit green chillies. Fry for 5 minutes on high heat, then lower the heat and add ½ cup water. Mix well and and cover the wok. Allow the chicken to cook for 10 minutes more.
• Remove the lid and garnish the curry with some cilantro if you want to. It is now ready to be served with warm bread or rice. 

Ingredients

• 1½ pounds chicken drumsticks skin removed
• 3 tablespoons oil
• 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon nigella seeds or onions seeds
• 4 dried whole red chilies
• 1 tablespoon garlic paste
• 2 tablespoons ginger paste
• 1 large yellow onion finely sliced
• 1½ tablespoons tomato paste
• ½ teaspoon ground turmeric
• 2 teaspoons Kashmiri red chilli powder
• ¼ cup water
• ¼ cup full fat yogurt lightly beaten
• 1 tablespoon lemon juice
• 2 teaspoons kosher salt
• ¼ cup cilantro finely chopped for garnish

Instructions

• Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
• Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
• Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
• Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
• Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.

Ingredients

• ¼ cup ghee
• 2 tablespoons raisins
• 20 cashews
• 1 medium yellow onion chopped
• 2 tablespoons coconut unsweetened, dry, shredded
• 4 garlic cloves
• 1 inch ginger

Spices:

• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• 1½ teaspoons kosher salt
• 1 cup tomato puree
• 1½ pounds chicken thighs skinless boneless, skinless, cut into 2 inch pieces
• ¼ cup cashews
• ¼ cup water or milk
• 1 tablespoon honey

Optional Pot in Pot rice:

• 1 cup basmati rice
• 1½ cups water
• 1 teaspoon salt

Instructions

• Make a smooth puree of the onions, coconut, garlic and ginger using ¼ cup of water.
• Set the Instant Pot to Sauté mode and heat 2 tablespoons ghee. Add the cashews and raisins and cook for 2-3 minutes until the raisins start to plump up and the cashews start turning golden brown. Take the raisins and cashews and reserve.
• Add remaining ghee and pureed onion and coconut. Saute for 3 to 4 minutes as the raw smell of the onions goes away.
• Add all the spices, tomato puree and chicken. Mix well. Press Cancel to turn the Instant Pot off. Note, it is very important to turn the Instant Pot off at this step. This will make sure that the liquids do not evaporate and the Instant Pot  comes to pressure with less liquid. 
• Place the tall trivet over the chicken. Add rice, water and salt to a stainless steel pan and place the pan over the trivet.
• Close the Instant Pot with Pressure Valve to sealing. Pressure Cook(Hi) for 5 minutes. Allow 5 minutes of natural pressure release.
• Make a smooth puree using the ¼ cup of cashews and ¼ cup of water. Set aside.
• Release the remaining pressure and open the Instant Pot. Carefully take out the rice pan and the trivet. Set the Instant Pot to saute mode. Stir in the cashew paste and honey and cook until the curry comes to a gentle boil. Garnish with cilantro, reserved cashews and raisins. Serve with steamed basmati rice and naan.

Ingredients

• 1 pound ground chicken
• 1 cups uncooked quinoa
• 1 can 15-ounce black beans, drained and rinsed
• 1 cup frozen corn
• 1 can 15-ounce diced fire roasted tomatoes
• 2 cloves garlic minced
• 1 medium onion chopped
• 1 jalapeno pepper finely chopped
• 2 cups water
• 1 cup enchilada sauce
• 1 tablespoon taco seasoning
• 1 teaspoon kosher salt
• 1 teaspoon cumin

Optional Garnish

• 3 green onions chopped
• ¼ cup fresh cilantro chopped
• 1 avocado peeled and diced
• 1 cup shredded pepper jack cheese or mexican cheese
• 4 lime wedges

Instructions

• Set the Instant Pot to saute mode and heat 1 tablespoon of oil. Add ground chicken and break it in with a spatula. Add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, taco seasoning, salt, and cumin. 
• Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes of natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Garnish with cilantro and scallions.
• Serve with diced avocados, pepper jack cheese, and a squeeze of fresh lime. 

Ingredients:

• 2 tablespoons ginger-garlic paste (see note)
• 1/2 tablespoon ground turmeric
• 1 tablespoon red chile powder
• 1 pound (450g) bone-in chicken drumsticks and thighs, optionally cut in half through the bone with a cleaver
• Kosher salt

For the Spice Paste:

• 1 teaspoon unroasted sesame seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 6 dried Kashmiri chile peppers
• 5 peppercorns
• One stick cinnamon
• 3 cloves
• 2 tablespoons grated fresh coconut
• 1 cup (240ml) water

For the Curry:

• 2 tablespoons (30ml) vegetable oil
• 3 slit green chiles
• 3 bay leaves
• 1 medium onion, finely chopped
• Fluffy white rice, for serving

Directions

1. To Marinate the Chicken: In a small bowl, mix together ginger-garlic paste, turmeric powder, and 1 tablespoon of the red chile powder. Season chicken all over with salt, then rub all over with marinade. Set aside.
2. For the Spice Paste: Heat a cast iron skillet until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chiles, peppercorns, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don’t burn. Set aside to cool.
3. Once toasted spices have cooled, using an immersion blender or countertop blender, blend spices with coconut and 3 tablespoons (45ml) water until a smooth paste has formed. Set aside.
4. For the Curry: In a heavy-bottomed, lidded saucepan, heat oil until shimmering, then turn the heat down. Add green chiles and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes.
5. Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy.
6. Season with salt, stir once, and cover pot. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice.

Ingredients 

• 1 kg Chicken, skinless, bone-in whole chicken cut into medium sized pieces (referred to as curry cut in India)
• 2 tablespoons Ginger Garlic Paste
• 1 Juice of lime
• 1 tablespoon Salt

For the curry:

• 1/4 cup Mustard Oil, see note 2
• 4 medium Onions
• 10 cloves Garlic
• 1½ inches Ginger
• 3 – 4 Green Chilies, use Serrano Peppers as replacement, adjust the spice as required
• 1 tablespoon Cumin Seeds
• 2 Bay leaves
• ½ Cinnamon stick, Stick
• 4 – 5 Cardamoms
• 8 – 10 Peppercorns
• 4 – 5 Cloves
• 4 medium Tomatoes, finely chopped
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder, optional; adjust the spice as required
• 2 tablespoons Coriander Powder
• 1 teaspoon garam masala Powder
• 1 teaspoon Salt

For tempering:

1. 1 tablespoon Ghee or Oil
2. 1 tablespoon Butter
3. 2 Green Chilies, slit lengthwise
4. ½ inch Ginger, julienned
5. 2 tablespoon Coriander, for garnishing

Instructions 

• Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
• Grind onions, ginger, garlic and green chilies to a fine paste with very little water. Set aside.
• Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
• Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and you see a thin layer of oil along the sides
• Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
• Add the chicken and garam masala and roast for a minute or two. Add 1 cup water.

Ingredients

• 2 tablespoons peanut oil, divided
• 1 shallot, finely chopped
• ¼ white onion, chopped
• 2 tablespoons butter
• 1 tablespoon ginger garlic paste
• 2 teaspoons lemon juice
• 2 teaspoons garam masala, divided
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 cup tomato puree
• 1 cup half-and-half
• ¼ cup plain yogurt
• 1 pinch salt and ground black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon cornstarch
• ¼ cup water

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.Dotdash Meredith Food Studios
2. Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.Dotdash Meredith Food Studios
4. Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.Dotdash Meredith Food Studios
6. Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.Dotdash Meredith Food Studios
7. Serve over rice with naan.

Ingredients

Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tsp (30 g) ghee or butter, OR 1 tsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tsp sugar
• 1 1/4 tsp salt

Instructions

• Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan). 
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
• The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Ingredients

• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• ½ cup cooking oil
• 1 ½ cups chopped onion
• 1 tablespoon minced garlic
• 1 ½ teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 1 (15 ounce) can crushed tomatoes
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• ½ cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.Dotdash Meredith Food Studios
3. Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.Dotdash Meredith Food Studios
4. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.Dotdash Meredith Food Studios
5. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.Dotdash Meredith Food Studios
6. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.Dotdash Meredith Food Studios
2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.Dotdash Meredith Food Studios
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.Dotdash Meredith Food Studios
4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutesDotdash Meredith Food Studios
5. Serve hot and enjoy!