Tag: main course
Punjabi Tariwala Murgh
Punjabi Tariwala Murgh
Punjabi tariwala is an Indian chicken curry cooked with whole spices, garlic, ginger, and turmeric. There is a decent amount of prep work and steps to making this curry, all easy. I recommend prepping everything before you start cooking instead of prepping as you go. This will make cooking Indian food much easier since there are usually so many steps. You can adjust the level of heat by adding however many green chilies you like for the garnish.
Equipment
- mortar and pestle
- food processor
Ingredients
- 2 lbs bone in chicken thighs chopped into 3 with a clever
- 4 tbsp ghee
- 1 1/2 tsp cumin seeds
- 1 cinnamon stick
- 8 green cardamom pods
- 1 medium onion finely chopped
- 6 garlic cloves chopped
- 3 tbsp ginger minced
- 1 1/2 tsp turmeric
- 1 tsp Kashmiri chili powder
- 2 cup tomatoes puréed
- 2 cups chicken stock
- salt to taste
- 1/2 tsp garam masala
Garnish
- cilantro chopped
- green bird’s eye chilies slit lengthwise
Instructions
- Lightly crush the cumin seeds in a mortar and pestle.
- Melt the ghee in a large sauce pan over medium high heat. Sauté the cinnamon stick, cardamom pods, and 1/2 tsp of the crushed cumin seeds for 1 minute.
- Add in the onions and sauté for 15 minutes.
- Add in the garlic and ginger. Sauté for a minute. Stir in the turmeric and chili powder.
- Stir in the tomato purée and sauté for 5 minutes. Season with salt.
- Add in the chunks of chicken thigh. Sauté for 10 minutes, making sure that the chicken is coated in the sauce.
- Pour in the chicken stock. Bring to a simmer. Cover. Reduce the heat to medium low and simmer for 20 minutes.
- Take off the cover and simmer for 5 more minutes to thicken up the sauce. Turn off the heat. Stir in the garam masala and the rest of the cumin seeds. Garnish with chopped cilantro and slit green chilies.
Japanese-Style Bone-In Strip Steak
Japanese-Style Bone-In Strip Steak
This is the way you’d get a steak if you ate at a Japanese teppanyaki restaurant. The preparation is quite simple and the whole dish takes under 10 minutes to make. You can cook this in a frying pan and not have to worry about firing up a grill. You can use a strip, ribeye, top sirloin, or fillet mignon.
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves sliced
- 16 oz bone-in strip steak
- salt
- cracked black and white pepper
Sauce
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp water
- 1 tbsp sugar
Instructions
- Mix together the sauce ingredients. Set aside.
- Season the steak on both sides with salt and cracked black and white pepper.
- Heat up cooking oil in a frying pan over medium high heat. Fry the garlic cloves for a minute until browned. Set aside.
- Increase the heat to high heat. Add in the strip steak.
- Sear for 3 minutes a side.
- Pour in the sauce. Coat the steak in hydrahead sauce on each side. Remove the steak from the pan.
- Allow the sauce to thicken; 1-2 minutes.
Indonesian Beef Kabobs
Indonesian Beef Kabobs
This is a great marinade for making beef, pork, and chicken kabobs Indonesian style. Kecap manis is also known as sweet soy sauce and can be found at any Asian market and in some regular grocery stores. These kabobs are great with Indonesian fried rice.
Servings: 4
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs top sirloin trimmed of fat; cut into 1 1/2” cubes
Marinade
- 1 medium onion diced
- 1 stalk lemongrass
- 2 garlic cloves
- 1/2 cup red wine
- 2 tbsp kecap manis
- 1 tsp sambal
- 1 tsp ground coriander
- 1 tsp ground cumin
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the beef for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Position the top rack 6” away from the broiler. Skewer up the beef kabobs. Place them in a rack on a baking pan lined in foil. Broil for 6 minutes a side.
