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Bombay Chicken and Rice
Dinner Indian

Bombay Chicken and Rice

4.1

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
  3. 3 Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

By CHRISTYJ

Pakistani Ground Beef Curry
Dinner Indian

Pakistani Ground Beef Curry

4.5

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
  2. 2 Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

By danie

Grilled Tandoori Chicken Thighs
Dinner Indian

Grilled Tandoori Chicken Thighs

4.5

Prep
10 min
Cook
45 min
Total
535 min

Instructions

  1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
  3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
  5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Super Easy Oven-Roasted Okra
Dinner Indian

Super Easy Oven-Roasted Okra

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
  2. 2 Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
  3. 3 Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

By PB

Indian Chicken Tikka Skewers
Dinner Indian

Indian Chicken Tikka Skewers

3.0

Prep
10 min
Cook
20 min
Total
765 min

Instructions

  1. 1 Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
  2. 2 Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
  3. 3 Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

By Melissa Banks

Aloo Matar
Dinner Indian

Aloo Matar

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
  2. 2 Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

By VAIJAYANTI

Indian Barbeque Chicken
Dinner Indian

Indian Barbeque Chicken

3.9

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
  2. 2 Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  3. 3 Preheat grill for medium heat.
  4. 4 Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

By SHECOOKS2

Pakistani-Style Roast Chicken Thighs
Dinner Indian

Pakistani-Style Roast Chicken Thighs

4.4

Prep
15 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
  2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
  4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Indian Shrimp Curry
Dinner Indian

Indian Shrimp Curry

4.6

Prep
15 min
Cook
20 min
Total
37 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
  3. 3 Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
  4. 4 Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
  5. 5 Serve and enjoy!

By Jacqueline B

Indian-Style Seekh Kebab
Dinner Indian

Indian-Style Seekh Kebab

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
  2. 2 Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
  3. 3 Preheat an outdoor grill for high heat and brush the grate liberally with oil.
  4. 4 Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By YAKUTA

Gobi Aloo (Indian Style Cauliflower with Potatoes)
Dinner Indian

Gobi Aloo (Indian Style Cauliflower with Potatoes)

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  2. 2 Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

By SHAHZADI

Curry Pasta - Pakistani Style
Dinner Indian

Curry Pasta - Pakistani Style

4.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
  2. 2 Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
  3. 3 Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
  4. 4 Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  5. 5 Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

By Celestial

Curry Red Lentil Soup
Dinner Indian

Curry Red Lentil Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
  2. 2 Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
  3. 3 Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

By Hedz

Easy Instant Pot Chicken Tikka Masala
Dinner Indian

Easy Instant Pot Chicken Tikka Masala

4.7

Prep
10 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
  3. 3 Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

By Fioa

Chicken Curry with Potatoes and Lemongrass
Dinner Indian

Chicken Curry with Potatoes and Lemongrass

Prep
30 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
  2. 2 Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
  3. 3 Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
  4. 4 Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.

By Brittney Tun

Roasted Curried Cauliflower and Onion
Dinner Indian

Roasted Curried Cauliflower and Onion

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
  3. 3 Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
  4. 4 Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
  5. 5 Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

By CurriedGrasshopper

Chicken and Broccoli Curry
Dinner Indian

Chicken and Broccoli Curry

4.7

Prep
20 min
Cook
35 min
Total
175 min

Instructions

  1. 1 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
  2. 2 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
  3. 3 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
  4. 4 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
  5. 5 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
  6. 6 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
  7. 7 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
  8. 8 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

By John Mitzewich

Aloo Gobi
Dinner Indian

Aloo Gobi

4.4

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add cumin seeds; cook until turn golden brown and begin to pop, a few seconds; reduce heat to medium. Add onion; cook until lightly browned. Stir in serrano chiles and ginger paste; cook 1 minute. Season with coriander, turmeric, cayenne pepper, garam masala, and paprika; cook until fragrant, 30 seconds.
  2. 2 Add potatoes and salt to the pot; cover and cook for 5 to 7 minutes. Add cauliflower; cover and steam in its own juices until tender, about 20 minutes. Stir in lemon juice. Add remaining 1 tablespoon oil around edges of the pot. Increase heat to medium-high; cook until browned, 3 to 5 minutes, stirring gently to avoid mashing cauliflower.

By LUNACITY

Mushroom Masala
Dinner Indian

Mushroom Masala

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
  2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
  3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Chicken Biryani in the Instant Pot®
Dinner Indian

Chicken Biryani in the Instant Pot®

3.8

Prep
15 min
Cook
45 min
Total
580 min

Instructions

  1. 1 Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
  3. 3 Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  7. 7 Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

By thedailygourmet

Vegan Vegetable Masala
Dinner Indian

Vegan Vegetable Masala

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
  2. 2 Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
  3. 3 Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

By chefcs

Indian Chicken Curry
Dinner Indian

Indian Chicken Curry

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

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

By Amanda Fetters

Easy Slow Cooker Chicken Tikka Masala
Dinner Indian

Easy Slow Cooker Chicken Tikka Masala

4.3

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Combine chicken, tomato sauce, yogurt, jalapeño, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt in a slow cooker; cover.
  2. 2 Cook on Low for 6 to 8 hours. Stir in cream, cilantro, and lemon juice during last 30 minutes of cooking.

By MeanDean

Curry Stand Chicken Tikka Masala Sauce
Dinner Indian

Curry Stand Chicken Tikka Masala Sauce

4.9

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
  3. 3 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
  4. 4 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
  5. 5 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  6. 6 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
  7. 7 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

By Chris Bellers

Chana Masala (Chickpeas and Tomatoes)
Dinner Indian

Chana Masala (Chickpeas and Tomatoes)

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; sauté onion until translucent, 5 to 10 minutes. Add garlic and sauté until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture. Cook and stir until fragrant, 2 to 3 minutes.
  2. 2 Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

By Alison Bruce

Chicken Tikka Masala
Dinner Indian

Chicken Tikka Masala

4.4

Prep
30 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
  3. 3 Stir in chicken, cover, and refrigerate for 1 hour.
  4. 4 Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
  5. 5 Grill until juices run clear, about 5 minutes on each side.
  6. 6 Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
  7. 7 Add grilled chicken, and simmer for 10 minutes.
  8. 8 Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

By Yakuta

Grilled "Tandoori" Lamb
Dinner Indian

Grilled "Tandoori" Lamb

4.7

Prep
20 min
Cook
15 min
Total
275 min

Instructions

  1. 1 Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
  2. 2 Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
  3. 3 Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
  4. 4 Preheat grill for medium heat and lightly oil the grate.
  5. 5 Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
  6. 6 Garnish with red onions, lemon wedges, and chopped cilantro as desired.

By John Mitzewich

Indian Chicken Korma in the Slow Cooker
Dinner Indian

Indian Chicken Korma in the Slow Cooker

4.1

Prep
20 min
Cook
435 min
Total
455 min

Instructions

  1. 1 Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
  2. 2 Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
  3. 3 Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
  4. 4 Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

By Smars