Butter chicken
Ingredients
1 c. Greek yogurt
Juice of 1/2 a lemon
1 tsp. turmeric
2 tsp. garam masala, divided
1 tsp. cumin
1 1/2 lb. chicken breast, cut into 1" pieces
6 tbsp. butter, divided
1 large onion, sliced
2 jalapeños, minced
1 cinnamon stick
3 cloves garlic, minced
1 tbsp. freshly grated ginger
1 tsp. paprika
1 28-oz. can diced tomatoes
1/2 c. heavy cream
Cilantro, for garnish
Basmati rice, cooked. for serving
Naan, for serving
Directions
PREP TIME: 0:30
TOTAL TIME: 0:45
In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Toss chicken in mixture and let marinate for 15 minutes.
In a large Dutch oven (or wide pot) over medium high heat, melt 2 tablespoons butter. Working in batches, add the chicken and cook until golden all over, about 2 minutes per side. Remove and set aside chicken.
Reduce heat to medium and melt another 2 tablespoons butter. Add the onions, jalapeños, and cinnamon stick. Cook until the onion and the jalapeños are tender, about 8 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, about 1 minute.
Add the tomatoes and bring mixture to a simmer. Add the chicken and toss to coat in the sauce.
Let simmer until the chicken is cooked through, about 8 minutes.
Add the cream and the remaining 2 tablespoons butter and stir until the butter has melted.
Serve warm over rice with naan
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Noorani Branzino
Ingredients
Whole branzino
For Marination
8 cloves garlic
50 gm coriander leaves
1 piece ginger
2 tablespoon lime juice
1 tablespoon grated lime zest
1 tablespoon red chilli powder
1/2 teaspoon cumin powder
1/2 tablespoon garam masala powder
1 1/2 teaspoon salt
50 ml vegetable oil
1 tablespoon gram flour (besan)
100 gm hung curd
Preparation
How to make Tandoori Branzino
Step 1 / 5
Make a fine paste with half of vegetable oil, garlic, coriander, ginger, red chili powder, cumin powder, garam masala, lime juice and zest, and salt.
Step 2 / 5
Heat the remaining oil in a pan and add the gram flour, stirring to make a paste, and cook for about a minute till fragrant and lightly coloured.
Step 3 / 5
Add the mixture to the spice paste and combine with the yogurt. Mix well all the ingredients for the marinade. Wash the fish and score.
Step 4 / 5
Gently rub the marinade over the fish and marinate for an hour. Pre-heat the oven to 200 degree Celsius and spread out the marinated fish in a baking dish.
Step 5 / 5
Cook for 10-15 minutes on the top rack turning the fish once. Baste once or twice during cooking. Serve hot with chutney or sauce.