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Chicken Curry w/ Lentils

This is a classic curry that I prepared in my newly acquired toy – SLOW COOKER  I put all the ingredients in the slow cooker and cooked it for 10 hours, although I think 8 hours would have been sufficient but I was fast asleep as the curry was being cooked overnight.This is a Bengali recipe, and is called Cholar Daler Murgi. This curry has lentils, mangoes and chicken. How can one go wrong with it?   Ingredients 1 cup Chana dal, chick pea lentils6 chicken thighs, boneless skinless and cut in half1 cup minced red onion3 tablespoons mustard oil1 tablespoon ginger garlic paste1 cup chopped raw mango1 cup chopped Roma tomato 3 tablespoons RUPEN’S CURRY MIX OR 2 tablespoons curry...

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Chicken Curry w/Poppy Seeds

This Bengali style chicken curry is made with a secret paste of jalapeno and white poppy seeds, just a little bit. Sometimes, you may not be able to find white poppy seeds, in that case, you can use blue poppy seeds. The curry will turn a bit darker, but that should be fine. Serves: 4 Time to cook: 30 minutes Ingredients 1 lb chicken thighs, boneless and skinless (cut in 2 inch cubes each) 2 tablespoons white poppy seeds soaked in ¼ cup water for half an hour 1 jalapeno, roughly chopped 1 medium red onion, thinly sliced 2 tablespoons mustard oil OR vegetable oil 1 inch cinnamon stick, broken into two 3-4 cloves 3-4 cardamom pods, muddled 2 tablespoons...

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Chicken & Corn Curry

This chicken curry is almost a hearty soup, I think the addition of corn makes me think like that, but this is a good curry for cold weather. I hope you like it. Ingredients  2 cups chicken thighs, boneless and skinless1 cup frozen corn kernels1 cup tomato puree1/2 cup plain whole milk yogurt1 tablespoon RUPEN’S CURRY MIX1 jalapeno, finely chopped1 tablespoon ginger garlic pasteSalt to taste Instructions Heat oil in a 3 qt sauce pan over medium heat.When the oil is hot, add jalapeno and ginger garlic paste and saute for a couple of minutes.Add tomato puree, salt and yogurt along with ground spices and mix. Cook covered for 4-5 minutes, stirring only once in between.Add corn and chicken and...

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Tandoori Style Grilled Chicken

After a super busy weekend conducting cooking classes, I am keeping this week light and casual. Hence, a simple Tandoori Style Grille Chicken Breast is perfect for a weeknight. Instructions 1 foot Aluminum foil 2 Chicken Breasts, skinless and boneless, preferably organic1/2 cup plain full fat yogurt, whisked SPICE MIX: 1.5 tablespoons RUPEN’S TANDOORI SPICE MIX OR1 teaspoon minced ginger1 teaspoon minced garlic2 teaspoons curry powder1 teaspoon garam masala powder2 teaspoons paprika powder1/4 teaspoon cayenne powder1 teaspoon dry crushed fenugreek, OPTIONAL1/2 teaspoon salt1 tablespoon oil Garnish1 tablespoon lemon juice1/4 cup chopped cilantro Instructions In a mixing bowl, mix marinade ingredients with chicken, except. You may want to cut chicken in 2 inch cubes or just scour the entire breast 4-5...

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Fenugreek Chicken

This recipe is made with fenugreek leaves (only available at the Indian store), not the dry ones but the fresh fenugreek leaves. The leaves are part of Indian cuisine, they are a bit bitter and I love the bitter taste, somewhat like Arugula, if I may, only we eat the leaves cooked. The traditional recipe calls for 1 cup heavy whipping cream, but I have added no cream to this recipe. It is ideal for a healthy weeknight meal. Ingredients 4 chicken thighs, boneless and skinless, cut in 2 inch cubes2 cups fenugreek leaves, plucked and chopped1 tablespoon ginger garlic paste2 tablespoons oil1 cup red onion, thinly sliced1 cinnamon stick3-4 green cardamom pods, muddled3-4 cloves2 bay leaves, dried2 black cardamom...

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