Indian cuisine is one of our favorites. These are a few of the classics. The preparation is a bit time consuming but it’s easy. Try these dishes with a side serving of warm naan, Indian bread available in most Super markets. You’ll love them and so will your guests.

Ingredients
- 1 1/2 c Greek yogurt
- 2 Tbsp lemon juice
- 1 1/2 Tbsp ground turmeric
- 2 Tbsp Garam masala
- 3 lbs bone in, chicken thighs
- 1/2 lb unsalted butter
- 4 tsp canola oil
- 2 med onions, diced
- 4 cloves garlic, minced
- 3 Tbsp fresh ginger, minced
- 1 Tbsp cumin seeds
- 1 Cinnamon stick
- 2 med tomatoes, diced
- 2 red chilies, seeded and diced
- 2/3 c chicken stock
- 1 1/2 c cream
- 1 1/2 tsp tomato paste
- 3 Tbsp ground almonds
- 1/2 bunch cilantro, leaves only
Preparation
- Whisk yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl
- Add chicken, toss to cover and refrigerate to marinate up to 24 hrs
- Melt the butter in the oil and sauté onions till translucent
- Add garlic, ginger and cumin seeds
- Sauté until the onions are golden
- Add cinnamon stick, tomatoes and chilies and sauté until the chilies are soft
- Add the chicken with the marinade and sauté 5 min
- Add stock and bring it to a boil
- Reduce heat and simmer, uncovered for 45 min
- Stir in cream and tomato paste and simmer for 15 min
- Stir in almonds and simmer 5 more min
- Garnish with cilantro and serve over basmati rice

Ingredients
- 2 lbs boneless leg of lamb, cubed
- Marinade
- 5 Tbsp fresh ginger, chopped
- 3 Tbsp fresh chopped garlic
- 1/2 tsp kosher salt
- Pinch of black pepper
- 2 c basmati rice
The Sauce
- 3 Tbsp olive oil
- 2 med onions, sliced
- 2 15 oz cans puréed tomatoes
- 1/2 tsp cayenne
- 1 Tbsp sweet paprika
- 1 tsp kosher salt
- 1 tsp ground turmeric
- 1 tsp garam masala
For the rice
- 2 Tbsp ghee ( clarified butter)
- 2 tsp cumin seeds
- 4 cardamom pods
- 2 bay leaves
- 2 cinnamon sticks
- 1 red onion, sliced
- 1/2 tsp saffron threads
- 2 tsp kosher salt
Cucumber riata
- 2 c plain yogurt
- 1 cucumber peeled, seeded and grated
- 1/2 c chopped mint leaves
- 1 clove garlic, minced
- 1/2 tsp ground cumin
Preparation
- Combine the marinade ingredients in a food processor and pulse into a paste, adding 3-4 Tbsp of water
- Toss lamb in marinade
- Cover and refrigerate for 1 hr
- Rinse the rice and soak it, covered in cold water 1 hr
- Drain it
- While the lamb is marinating and rice is soaking, start the sauce caramelize the onions in a lg skillet with 3 Tbsp oil
- Remove onions and set aside
- Do not rinse the skillet
- Mix tomato purée, cayenne, paprika, salt, turmeric and garam masala
- Brown the lamb in the skillet with 2 Tbsp oil
- Return the onions and add sauce
- Cover and simmer 30 min
- While the lamb is cooking, prepare the rice
- Heat the ghee and add the spices except saffron
- Sauté 30 seconds
- Add the onion and sauté until it starts to turn golden
- Add the saffron and sauté 30 seconds
- Add the drained rice and toss to coat
- Add 2 c cold water and 2 tsp salt
- Stir and bring to a boil
- Lower the heat and simmer uncovered until the water has evaporated , about 6 min
- Remove from heat
- Preheat oven to 350
- Spread 1/2 of the lamb in a casserole dish
- Cover with 1/2 of the rice and repeat
- Cover the dish and bake for 40 min
- Combine the ingredients for the raita, cover and chill
- Serve the biryani with raita on the side

Ingredients
- Marinade
- 1 c plain yogurt
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1 lb boneless, skinless chicken thighs, pierce with a fork and cut into bite sized pieces
- Sauce
- 2 tsp olive oil
- 3 Tbsp butter
- 6 cloves garlic, minced
- 1 2 inch piece of ginger, peeled and minced
- 2 Serrano peppers, seeds removed and minced( the peppers not the seeds)
- 2 Tbsp tomato paste
- 1 tsp garam masala
- 2 tsp paprika
- 8 Roma tomatoes, diced
- 1 1/2 tsp kosher salt
- 1-2 c water
- Oil to grill
- 1 Tbsp ground fenugreek
- 1/2 c heavy cream
- Minced cilantro for garnish
Preparation
- Whisk the marinade ingredients together
- Toss with the chicken
- Cover and refrigerate 2 hrs to overnight
- Make the sauce
- Heat the oil and butter in a lg skillet
- Add garlic, ginger and Serrano peppers
- Sauté until soft and lightly golden
- Add tomato paste and stir for 3 min
- Add garam masala and paprika and sauté for 1 min
- Add tomatoes, salt and 1 c water
- Bring to a boil then reduce to simmer
- Heat until thickened, about 20 min
- Grill or broil the chicken about 2 min per side
- Purée the sauce in a food processor until smooth
- Pour it back into the skillet and bring it to a boil
- Reduce heat to simmer
- Add chicken and fenugreek
- Heat for about 20 min
- Stir in cream
- Garnish with cilantro
- Serve with basmati rice or naan

Ingredients
The Dumplings
- 1 c boiled and shredded potatoes
- 1 c shredded paneer, Indian cheese
- 1 c boiled and mashed mixed vegetables. Mixed frozen works just fine
- 2- 4 green chilies minced into a paste
- 1 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 Tbsp chopped cilantro
- Corn starch to coat
- Canola oil to fry
The Sauce
- 2 tsp olive oil
- 1 1/4 c chopped red onion
- 1/2 tsp salt
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1/2 tsp turmeric
- 2 tomatoes, chopped
- 1 tsp chili powder
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp olive oil
- 1 tsp cumin seeds
- 3/4 c half and half
- 2 Tbsp finely ground cashews
- 1-2 c water
- 2 tsp sugar
- Minced cilantro to garnish
Preparation
- Combine potatoes, cheese and vegetables in a bowl. Squeeze the water out of the vegetables before you add them
- Add the spices
- Mix it by hand and form tight balls
- Roll the balls individually in corn starch
- Fry the balls in oil until golden
- Remove and set aside on paper towels
The Sauce
- Heat the oil in a deep pot
- Sauté onions with a pinch of salt until they are golden
- Add ginger paste, garlic paste and turmeric
- Stir for 2 min
- Add tomatoes, chili powder, coriander and cumin
- Stir to combine for 2 min
- Add 1 c water and bring it to a boil
- Reduce heat to simmer and cook for 10-15 min
- Remove from heat and blend until smooth
- Heat the cumin seeds in a little oil until they sizzle them add the blended sauce back into the pot
- Stir in half and half, cashews, water and sugar
- Bring it to a boil
- Taste and adjust salt as needed
- Just before serving, add the dumplings
- Garnish with cilantro
- Serve with naan and basmati rice
Enjoy your Indian entrees
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