pickyfrench

Sheet Pan Tandori Chicken

INGREDIENTS

5 tablespoons organic canola oil

4 cloves garlic, minced

2 tablespoons grated fresh ginger

1 tablespoon chili powder

1 tablespoon garam masala

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1 cup plain whole-milk yogurt

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded and finely chopped

Kosher salt

Freshly ground black pepper

2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)

3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

4 cups 1-inch cauliflower florets

4 cups 1-inch broccoli florets

8 small cremini mushrooms, stems trimmed

1/2 teaspoon fenugreek seeds or cumin seeds

1/2 cup red onion, halved lengthwise, then sliced into thin half-moons

Mango Chutney (homemade or your favorite store-bought chutney)

PREPARATION

In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.

In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.

Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.

Set a rack in the upper-third of the oven and preheat the oven to 425°F.

Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.

Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.

Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired. 

from: https://www.epicurious.com/recipes/food/views/tandoori-chicken-and-vegetable-sheet-pan-supper

Aloo Palak

New: November 2020

INGREDIENTS

1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen

2 large russet potatoes (300 grams) peeled and cubed

1/4 cup neutral oil such as grapeseed or avocado

1 tbsp ghee (or sub butter) optional

2.5 tsp cumin seeds

1 medium onion finely chopped

2 green chili peppers slit in half

4 cloves garlic crushed

1/2 inch piece ginger crushed

2 medium to large tomato finely chopped (about 170 grams)

2 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1/4 tsp red chili powder

¾-1 tsp salt or to taste

1 tsp garam masala optional

1 tsp freshly squeezed lime or lemon juice

INSTRUCTIONS

Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.

Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.

Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.

Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.

Serve hot with roti, naan, ricerice or bread. You can also serve yogurt and chopped red onions on the side, if desired.

*I use the pulse function to chop the onion and tomato as well.

**To boil the potatoes: place the potatoes in a saucepan and cover with a couple inches of water. Stir in salt. Bring to a boil, then reduce to a simmer. Check the potatoes for doneness in about 10 minutes. When they are tender enough so that a fork can slide easily through the center, they’re done. Drain and set aside. 

From: https://www.teaforturmeric.com/easy-spinach-potato-curry-aloo-palak/

Chicken Korma

New: Nov 2020

THis is a 1.5x recipe

INGREDIENTS

1/2 cup neutral oil

3 tbsp ghee or sub more oil

3 large onions (~500 g) sliced*

3 lbs bone-in, cut up, skinless chicken cleaned and excess skin removed

3 bay leaves

1.5 tsp cumin seeds

1/2 tsp whole black peppercorns

5 green cardamom pods

7 whole cloves

2 1-inch cinnamon stick

12-15 cloves garlic crushed

2 inch piece ginger crushed

6 tomatoes* quartered 

2-3 cups plain whole milk yogurt

3 tsp coriander powder

2 tsp cumin powder

2 tsp red chili powder or to taste

1 tsp turmeric powder

1 tsp paprika powder optional – for color

3 tsp salt or to taste depending on amount of chicken

4-5 green chili peppers chopped

Finishing:

1.5 black cardamom (badi elaichi) optional

1.5 piece whole mace javetri (or sub pinch ground mace or cinnamon)

2 tsp garam masala

pinch nutmeg powder

1 tsp diluted kewra essence or sub rose water

1/2 cup cilantro leaves chopped for garnish

15-18 blanched almonds for garnish

INSTRUCTIONS

Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes and yogurt to the food processor and process until mostly smooth. (with the 1.5x recipe you have to do more than one load in the food processor)

In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).

Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).

Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom, mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.

Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

originally from:

https://www.teaforturmeric.com/authentic-chicken-korma/