This recipe is the epitome of sweet spice and tender flavor. Tikka Masala is perfect for making fall off the bone chicken while also giving you that rolling heat that leaves you wanting more.
Basmati Rice
Begin by adding all your dry ingredients together, except for your sour cream, cilantro and rice. Add your mixture to a slow cooker along with your chicken, putting it on high heat. Cook on high for 3 hours before reducing the heat to low and cooking for an additional 6 hours. Next, add in your sour cream. Prepare the rice according to the directions, be sure to add butter and salt at the end of cooking. Stir the butter in thoroughly until completely melted. Add your rice to large bowls and garnish with your tikka masala and cilantro. Serve and enjoy.
This recipe is perfect for when you’re craving something a little more rich out of your chicken. Butter chicken offers that sense of sweet, hot and freshness that is unique to Indian flavors and styles. If you’re looking for a recipe to bring the heat to your next meal, try this recipe out.
Chicken Marinade
The Sauce
Begin by taking a large bowl and adding your ingredients to the marinade. Let it marinate for at least 30 minutes. Note, the longer you let it marinate, the more flavor it will have. Next, heat up a large skillet over medium high heat, adding in your oil. Then, add in your chicken, make sure you do not crowd the pan here. Fry until they are browned. This should take about 3 minutes on each side. In the same pan, heat up your butter and fry your onions ( this should take about 6 minutes). Next, add your garlic and ginger and let it cook down for 1 minute. Add your coriander, garam masala and cumin. Stir in thoroughly before adding in your tomatoes, chili powder and salt. Let this reduce for 10 to 15 minutes. The sauce will become a thick dark reddish brown color. Remove from heat and put into a blender. Blend until smooth. You can add water to help this process. Pour your puree back into the pan and add in your cream, sugar and kasoori methi. Add in your chicken with the juices and cook for an additional 8 to 10 minutes. Garnish with your cilantro. Serve and enjoy.
This recipe is perfect for vegetarians craving that kick in their life.This recipe is homage to the sweet spicy curry that Indian food is known for. This spicy smoky delight is perfect for the vegetarians out there who are looking for some sweet heat in their lives.
Begin by heating a large pan on medium high heat while adding in your oil. Fry your carrots for about 10 minutes. Combine all your spices in a separate bowl. When the carrots are caramelized, add in your onions and reduce the heat to low, cooking until onions are translucent. This should take around 5 minutes. Add in your garlic and ginger and cook for an additional minute. Next, add in your tomatoes, chickpeas and coconut milk. Stir thoroughly. Add salt to taste and cover with a lid. Cook on low for 40 minutes. Serve and enjoy.
This beef recipe is perfect for bringing that heat back into your life with a few easy steps. In addition, the color of this recipe is gorgeous. Making this recipe perfect for impressing guests or small family gatherings. If you’re looking for a new recipe to make you fall in love, beef kofta with saag aloo is a must try.
Saag Aloo
Beef Kofta Curry
Begin by heating up a pan, adding in your oil and onions. Cook over medium heat for 5 minutes. Next, add in your garlic and cook for an additional minute. And place your mixture into a separate bowl. Add your cumin, mustard seeds and turmeric to the remaining onions and add them to the pan. Then, add in your potatoes and stock. Bring to a rolling boil then cover, reducing the heat and letting it simmer for 15 to 20 minutes. While this is happening, start making your meatballs. Take your ground beef and add it to a bowl, adding in your salt, pepper and cilantro. Mix together and make 16 balls. Take a skillet and heat up on medium high heat with oil. Cook your meatballs for 10 to 12 minutes, making sure to turn them often. Transfer them to a bowl. In the same pan, add in your tandoori paste and cook on low. Add your coconut milk. Simmer for 5 minutes. Add in your meatballs and let simmer for 3 to 4 minutes. Take the lid of your potatoes and remove from heat. Add in your spinach and potatoes and turn off the heat, placing the lid on the pan for 3 to 4 minutes until spinach has softened. Serve and enjoy.
This recipe is great when you’re craving something cool and fresh to pair with your spices.Looking for something to cool your pallet with all the sweet Indian spice? This recipe is perfect for adding that cool freshness to any meal. Here is how to get started!
Stir together your yogurt, green chili, chili powder, cumin, and salt until smooth. Add your veggies and mix well. Refrigerate for at least 30 minutes. Serve and enjoy.
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