Lasooni Murgh (Garlic Flavored Spicy Chicken)
Aloo Gobi
- 1 (8 ounce) container plain yogurt
- 1 clove garlic, mashed into a paste
- 2 tablespoons lemon juice
- 1 1/2 teaspoons garam masala
- 2 teaspoons white pepper
- 5 saffron threads
- salt to taste
- 1 1/2 pounds skinless, boneless chicken, cut in 1-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seed
- 1/4 cup heavy cream
- Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
- Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.
Aloo Gobi
- 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cumin seed
- 1 small onion, quartered then sliced
- 2 serrano chile peppers, minced
- 1 teaspoon ginger paste
- 2 teaspoons ground coriander
- 1/4 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garam masala
- 2 medium baking potatoes, peeled and cut into 1 inch pieces
- 1 teaspoon salt
- 1/2 head cauliflower, cut into florets
- 2 teaspoons lemon juice
- Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
- Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medi
- 1/3 cup sunflower seed oil
- 2 onions, diced
- 1/2 cup curry powder
- 1 1/2 tablespoons ground cumin
- 4 teaspoons ground turmeric
- 1 1/4 teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon ground ginger
- 1 teaspoon chili powder
- 1 1/4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground black pepper
- 4 teaspoons curry paste
- 8 cloves garlic, pressed
- 1 (10 ounce) can tomato sauce
- 2/3 cup plain yogurt
- 2 bananas, diced
- 3 tomatoes, chopped
- 1/4 cup flaked coconut
- Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.