Tag: Indian
Kandhari Murgh Tikka
Kandhari Murgh Tikka (Chicken with Garlic, Chilies, and Pomegranate Molasses)
Pomegranate is a common ingredient in Northern Indian cuisine. A popular way to use them would be in this Kandhari chicken tikka recipe, where the chicken is marinated in pomegranate molasses, yogurt, ginger garlic paste, and Kashmiri chili powder. The chicken is then skewered and either broiled or grilled. Throughout the cooking process, the chicken is basted with ghee, giving it a nice char crust. Serve the chicken with parathas and red onions.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut into large pieces
- 1 cup Greek yogurt
- 2 tbsp chickpea flour
- 1 1/2 tbsp ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1/2 cup pomegranate molasses
- 1/2 tsp garam masala
- salt to taste
- ghee for basting
Instructions
- Mix together the yogurt and chickpea flour, making sure that any lumps are broken up. Stir in the ginger garlic paste, Kashmiri chili powder, pomegranate molasses, garam masala, and salt.
- Add in the chicken, making sure that all the pieces are evenly coated. Marinate overnight.
- Turn on your oven’s broiler. Skewer up the pieces of chicken on metal skewers. Place on a rack on a baking pan lined in foil.
- Broil for 5 minutes a side. Baste each side with ghee and broil for another 5 minutes a side.
- Let rest before serving. Skewers will be hot.
Punjabi Aloo
Punjabi Aloo
Punjabi Aloo are simply potatoes cooked in green chilies, turmeric, coriander, and ginger. This is a quick and easy side dish that is vegan and can also be cooked with gobi, aka cauliflower.
Ingredients
- 6 medium potatoes peeled and cubed
- 2 tbsp vegetable oil
- 1/4 tsp asafoetida
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 3 birds eye green chili slit length wise
- 1 tsp turmeric powder
- 1 1/2 tbsp coriander powder
- salt to taste
- squeeze of lemon juice
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Add the cumin seeds and asafoetida and toast for 30 seconds.
- Add the green chili and ginger garlic paste. Fry for 30 seconds.
- Add the turmeric and coriander. Fry for 30 seconds.
- Add in the potatoes and season with salt. Make sure the potatoes are covered in the spices. Add 1/4 cup of water, cover and simmer for 18-20 minutes.
- Squeeze a little lemon juice over the potatoes and garnish with cilantro.
Keralan Cabbage Thoran
Keralan Cabbage Thoran
This is a great vegan Indian recipe that requires little prep work in comparison. Shredded green cabbage is sautéed in a spice paste, then finished off in a coconut paste. It might look a little boring, but it has immense flavor. This is great as a side dish or even as a main course with steamed rice and paratha.
Equipment
- Food processor or immersion blender
Ingredients
Coconut Paste
- 1 cup frozen shredded coconut thawed
- 1 tsp cumin seeds crusged
- 4 garlic cloves chopped
- 1 birds eye green chili finely chopped
Cabbage Thoran
- 3 tbsp vegetable oil
- 6 cups green cabbage shredded
- 2 tsp black mustard seeds
- 2 dried red chilies split open
- 1 small white onion finely chopped
- 12 curry leaves
- 1 tsp turmeric powder
- salt to taste
Garnish
- 1/4 cup cilantro chopped
Instructions
- Measure out 1 cup of fresh or frozen shredded coconut.
- Purée the coconut and the rest of the paste ingredients in a food processor or immersion blender to a paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the mustard seeds and dried chili pepper, sautéing for 10 seconds.
- Add in the onions and half of the curry leaves. Fry for 5 minutes.
- Stir in the turmeric.
- Mix in the cabbage, making sure that it’s evenly coated. Season with salt.
- Stir in the coconut paste. Cover the cabbage and stir fry for 8 minutes, stirring once half way through.
- Turn off the heat and garnish with cilantro and the remaining curry leaves.
