Butter Chicken

Ingredients

• 2 tablespoons butter
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon coriander, toasted and ground
• 2 cups tomato (fresh or canned), pureed
• 1 tablespoon tomato paste
• 1/2 teaspoon cayenne pepper or to taste
• 1 batch tandoori chicken
• 1 tablespoon honey
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons cashew or almond butter (optional)
• 1/4 cup heavy cream
• 1 teaspoon garam masala
• salt to taste
• butter (optional for garnish)
• cilantro (optional for garnish), chopped

directions

1. Melt the butter in a pan over medium heat.
2. Add the cinnamon, cloves, cumin and coriander and cook until fragrant, about a minute.
3. Add the tomatoes, tomato paste and cayenne, reduce the heat to medium low and simmer until the sauce starts to thicken, about 10-15 minutes.
4. Add the chicken, honey, fenugreek, almond butter and cream and simmer for another 10-15 minutes.
5. Add the garam masala and salt and remove from heat.
6. Serve over basmati rice garnished with butter and cilantro.

http://www.closetcooking.com/2011/07/butter-chicken-murgh-makhani.html

Tandoori Chicken Kababs

Makes 4 servings

½ cup fat-free Greek yogurt

1 tablespoon chopped fresh ginger

1 clove garlic, chopped

2 teaspoons garam masala*

1 teaspoon ground coriander 

1 teaspoon ground cumin

¼-½ teaspoon cayenne pepper (depending on how spicy you like it)

1 teaspoon sweet paprika

¼ teaspoon turmeric (optional)

1 teaspoon kosher salt

2 teaspoons lemon juice

2 teaspoons grapeseed, vegetable or other neutral-flavored oil

4 boneless, skinless chicken thighs (about 18 oz), trimmed of fat and cut into 1-inch pieces

Grapeseed or vegetable oil for brushing the grill

Cilantro leaves for garnish
Lemon wedges for garnish

Cucumber Raita:

¾ cup fat free Greek yogurt

½ cup finely diced English cucumber

1 teaspoon ground cumin

2 tablespoons chopped cilantro

1/8 teaspoon kosher salt

To make the marinade for the chicken, place the first 12 ingredients (through oil) in a food processor or blender and puree until smooth. 

Place the chicken in a glass baking dish. 

Pour the marinade on top.

Stir to coat all of the chicken pieces with the marinade.   Marinate the chicken at least 2-3 hours or overnight. 

Heat a grill or grill pan over medium high heat and brush the grill with oil.  Thread the chicken onto 8 wooden or metal skewers (about 9 inches in length).  If using wooden skewers, soak them in cold water for 20 minutes first to prevent burning.  Grill the kabobs about 10 minutes until the meat is cooked through, turning them over halfway through.   Remove them from the grill.

To make the cucumber raita, mix all of the ingredients together in a small bowl.  Chill before serving. 

Serve kabobs with raita and naan or basmati rice, if desired.  Garnish with cilantro leaves and lemon wedges.  

http://www.thefoodiephysician.com/2012/05/cook-once-eat-twice-tandoori-chicken.html

Vegetarian Masaman Curry

85g unsalted peanuts (optional)
400ml can coconut cream 
4 tbsp massaman curry paste 
1/2 cup red and green pepper
1/2 cup green beans
1/2 cup sliced carrots
1 cup cauliflower 
1 package extra-firm tofu
1 large sweet potatoe, cut into 2½ cm chunks 
1 onion, cut into thin strips
4 kaffir lime leaves 
1 cinnamon stick 
1 tbsp tamarind paste 
1 tbsp palm or soft light brown sugar 
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve 
jasmine rice, to serve 

Method

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
2. Heat 2 tbsp coconut cream in a large wok with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Baked Rosemary Beet Chips

30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.

Serves: 3-4

Ingredients

• 3 medium-large beets, rinsed and scrubbed
• Olive or canola oil
• Sea Salt + Black Pepper
• 2-3 sprigs rosemary, roughly chopped

Instructions

1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
5. Remove from oven, let cool. Then serve.