Tag Archives: Indian

Connor’s Chicken Masala

Lactose free. An RPI recipe, winter 2016.


2 cans coconut milk
2 tbsp lemon juice
2 tsp cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp fresh ginger
6 tsp salt
3-4 lb boneless chicken meat
1 large onion
2 cloves garlic
1 jalapeno pepper
2 tsp curry powder
2 tsp sugar
2 tsp paprika
1 large can diced tomatoes
4 tbsp butter

Marinade (Start this the day before):

In a large ziploc bag combine 1 can coconut milk, 3 tbsp lemon juice, 2 tsp cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 2 tsp ground black pepper, 1 tbsp fresh minced ginger, and 4 tsp salt. Chop up the chicken into bite sized pieces and add to the bag, mix well.

Close and refrigerate overnight.

Sauce (Start this around 1.5 hours before dinner):

Melt 1 tbsp butter in a large pot. Add onion, 2 garlic cloves, and chopped jalapeno. Cook briefly (1 minute) and add 2 tsp curry powder, 2 tsp salt, 2 tsp sugar, and 2 tsp paprika. Stir in chopped tomatoes and 1 can of coconut milk. While this is cooking (on low) stir occasionally and start grilling the chicken.

Notes on grilling the chicken:

Most recipes say to grill the chicken like a kebab before adding it to the sauce. I pan fry it in butter. This makes up for some of the creaminess that we lose from going lactose free, and butter has almost no lactose in it, so most people who are lactose intolerant should be fine.

The entire amount of chicken can most likely be cooked in 3 batches with a tablespoon of butter each. Take the chicken out of the marinade or drain it so it leaves behind excess liquid. Don’t just pour it in. Cook it on high – brown the chicken! Add each batch to the sauce when it is a little browned on both sides.

Once the chicken is done and in the sauce, simmer for about 20 minutes on low. Serve on white rice, optionally with mango chutney.



Homemade Paneer

William and Anna made this for us and said it was EASY!  It was certainly delicious. Adapted from full Saag Paneer recipe by Aarti Sequirea at foodnetwork.com 

8 cups whole milk
1/4 cup freshly squeezed lemon juice (more may be needed)

Line a colander with a double layer of cheesecloth, and set it in sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the thin liquid) separate. If the milk doesn’t separate add another tablespoon or two of lemon juice and turn up the heat slightly. Then it should separate. Stir in a motion that gathers the curds together rather than breaks them up.

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor.

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twist the ball to compact the cheese into a firm ball, then place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot .Let it sit about 20 minutes in the fridge. While you start preparing Saag or other sauce.

Makes 12 ounces of cheese.

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback



Curried Kale with Chickpeas

The original recipe is vegan – your choice!

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

8 cups chopped kale, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste

2 cans chickpeas, drained and rinsed
salt & pepper to taste

  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  • Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt and pepper to taste and serve over rice.

Adapted from Fat Free Vegan Kitchen 

Potatoes in a Yogurt Sauce

2 lbs small whole new potatoes or regular potatoes cut into large chunks
1 1/4 c plain yogurt – Greek style is best
1/2 c water

1/4 t tumeric
1 t chili powder
1 t ground coriander
1/2 t cumin
1 t salt
1 t brown sugar
2 t olive oil
1 t cumin seeds
1 T fresh cilantro, chopped
2 fresh green chili pepers, sliced fine
Boil potatoes in salted water until just tender. Leave skins on if you are using new potatoes. Meanwhile, mix the ground spices and salt into the yogurt and set aside.
Heat the oil over medium-high heat in a large saucepan, then add the cumin seeds and cook for 1 minute, stirring constantly. Reduce heat to medium and stir in the yogurt mixture. Cook for 3 minutes.
Add the cilantro, chili peppers and potatoes and mix well. Cook for 5-10 minutes more, stirring occasionally while adding enough of the 1/2 cup of water to get the texture you want.

Adapted from Indian by Shehzad Husain & Rafi Fernandez, page 166.

Balti Chicken

The sauce is delicious and easy to make.  Balti refers to a British-style of cooking Indian inspired dishes served in a steel wok-like ‘balti bowl’.

1 whole chicken skinned and cut up
3 T olive oil
2 or 3 onions, sliced thin
large can of whole peeled tomatoes

1 stick of cinnamon, 1-2″
2 cardamom pods
4 black peppercorns
1/2 t cumin seeds
1 t ginger pulp
2 or 3 cloves of garlic, minced or pressed
2 fresh green chili peppers, chopped
1 t garam masala
1 t chili powder
1 t salt

1/2 c plain yogurt

4 T lemon juice
1/8-1/4 c fresh cilantro, chopped fine
Heat oil in a wok or large heavy bottom pot over medium heat, add onions and cook until golden. Add all the spices, including the ginger, garlic and chili peppers and cook for a minute until blended and fragrent. Add tomatoes, lower heat and cook 5 minutes, stirring frequently.

Now add the chicken pieces, two at a time and cook for about 10 minutes, turning frequently to allow spice mixtures to penetrate fully. Add the yogurt and mix carefully. Lower heat, cover the pan and simmer gently for half an hour.

Once chicken is done, add the lemon juice and cilantro and serve.

Adapted from a recipe in Indian by Shehzad Husain & Rafi Hernandez, page 42


Very good and fun to make, but you really need to have access to an open flame on a gas oven or even a grill.  Electric burners doesn’t cut it.  In 1991 Greg and I went on a camel trek into the Thar desert out of Jaisalmer in Rajasthan, India. Our guides made these for us on a campfire for every meal.

2 ½ c whole wheat bread flour
2 ½ c whole wheat pastry flour
1/2 t salt
2 c cold water

Mix the two types of flour together in a medium sized bow. Then add 4 cups of the mixture to a separate large bowl and stir in the salt. Add the 2 cups of water and mix with wooden spoon. Add another 1/2 c of the flour and mix until smooth and elastic. Pour out on a floured board and knead for a few minutes, adding flour as needed. Let rest 5-10 minutes. Divide into 16 equal pieces and roll each into a ball, keeping each on a floured surface. Use a wooden rolling pin to roll out each ball into a circle about 1/8 inch thick on a floured board.

Heat a cast iron pan over medium heat. Cook each chapati for 1 or 2 minute per side until little bubbles form and the chapati is soft but not stiff. At this point set over the stove burner or grill set to low or medium heat. Let it sit for a minute or so, and then flip. Watch carefully and adjust the flame as necessary so they don’t burn. A perfect chapati will puff up like a balloon. Use tongs to remove from the flame and serve at once! They are best hot.

They will keep tightly wrapped in the fridge for days, and they freeze well too.

adapted from Horn of the Moon page 67

Indian Yogurt Soup

We serve this as a dip or side with  Onion Bhajias.

2 c plain yogurt
5 T besan (chickpea) flour
1/2 t chili powder
1/2 t turmeric
salt to taste

2 fresh green chili peppers, chopped fine

4 T olive oil
1/4 dried red chili flakes
1 t cumin seeds
3 cloves of garlic, minced or pressed
1 piece fresh ginger 1-2 inches long, grated

1 or 2 T chopped fresh cilantro
Mix yogurt, flour, chili powder, turmeric and salt in a saucepan. Add the chili peppers and cook gently for 10 minutes.
Heat oil in a frying pan and fry the remaining spices, garlic and ginger, cooking until the red pepper flakes darken. Add cilantro at the end, then pour the spices over the yogurt mixture. Cover the pan and leave to rest for 5 minutes off the heat, or until ready to serve. Then mix well and gently reheat before serving (about 5 minutes).

From Indian by Shehzad Husain & Rafi Fernandez, page 14.