Dayna & Amy Indian Butter chicken

 Averie Cooks

AMY's SUBSTITUIONS

• 3/4 cup unsalted butter (1/2 stick + 1 stick), divided
•  1 large sweet Vidalia or yellow onion, diced small
•  1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
•  4 cloves garlic, finely minced or pressed
•  2 tablespoons garam masala
•  1 tablespoon cumin
•  1 tablespoon turmeric
•  1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
•  1 teaspoon kosher salt, or to taste
•  1 teaspoon freshly ground black pepper, or to taste
•  1/4 teaspoon cayenne pepper, or to taste
•  1 cup heavy whipping cream (see Notes below) (COCONUT MILK, 1 T cream cheese, 1 T mayo)
•  one 8-ounce can tomato sauce (I used no-salt added; see Notes below) (SALSA)
•  basmati rice (or your favorite rice), for serving
•  1/3 cup fresh cilantro leaves, or to taste for garnishing

INSTRUCTIONS

1. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
5. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
6. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
7. Add rice to the serving plates and top with chicken and as much sauce as desired.
8. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

NOTES

• If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream.
• I used no-salt added tomato sauce and used nearly 2 teaspoons salt in total, but if you’re using salted tomato sauce 1 teaspoon salt will likely be enough.

Butter Chicken

Averie Cooks

3/4 cup unsalted butter (1/2 stick + 1 stick), divided
 1 large sweet Vidalia or yellow onion, diced small
 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
 4 cloves garlic, finely minced or pressed
 2 tablespoons Curry powder
 1/2 tablespoon cumin
 2 tablespoon turmeric
 1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
 1 teaspoon kosher salt, or to taste
 1 teaspoon freshly ground black pepper, or to taste
 1/4 teaspoon cayenne pepper, or to taste
1 15oz coconut milk
 one 8-ounce salsa or tomato sauce
 basmati rice (or your favorite rice), for serving
Mayo and cream cheese
 1/3 cup fresh cilantro leaves, or to taste for garnishing

Because I didn't have the heavy cream I substituted and added at the last 5 minutes of cooking- 1/4 c mayo and 4 oz of cream cheese

2/5/20 When I made this it was so bitter and nasty, I thought, "Ohhhh no, all these ingredients are gona go in the garbage, how can I save this???" Then I added the mayo and cream cheese, all was not lost, I just needed to add heaps of FAT!!! Then it was of course yummy!!!

1. Begin cooking the rice
2. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
3. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Or pound the chicken thin and cook it without cutting it, sometimes if you cook a pounded flattened chicken, it is more tender than cutting it before you cook it.  Either way, whatever makes you happy.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
5. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
6. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
7. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
8. Add rice to the serving plates and top with chicken and as much sauce as desired.
9. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Crockpot Tikka Masala and Flatbread

Tikka Masala and Butter Chicken are super similar in the ingredients. Butter chicken is cut into small bite size pieces and tossed in the seasonings and marinaded over night. Tikka is raw chicken with the bone put in the crockpot.

1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
1 onion, diced
1 Tbsp coconut oil
3–4 cloves garlic, minced (I put 5)
1 Tbsp fresh ginger, minced
2 tsp fresh turmeric (or about 1 tsp dried)
2 tsp garam masala (I added curry powder b/c I didn't have garam)
1 tsp dried coriander
1 tsp cumin 
1 tsp chili powder
1/2 tsp chili flakes (didnt have)
1/2 tsp salt
pinch cloves
2–3 Tbsp tomato paste (didnt have)
1 (14oz) can coconut milk (I prefer full-fat)
1 cup broth or water
1/4–1/2 cup fresh cilantro, minced
OPTIONAL: IF YOU LIKE A THICKER SAUCE:
2 Tbsp arrowroot powder or 1 Tbsp cornstarch

INSTRUCTIONS
Place the chicken in the crock of your slow cooker.
To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
Pour sauce over the chicken.
Cook on HIGH about 3 hours or on low 5-6 hours.
(If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.  Stir in cilantro right before serving.

8/28/19 Next time make a double batch of this sauce and freeze it for a future dinner. 

Simple Naan (no yeast or rising)  

The Kitchen Paper

1 3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup* milk
butter + herbs for seasoning

Combine all dry ingredients, and whisk together.
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

Indian Butter Chicken

Two Sleevers ( I used a pressure cooker)

1 onion chopped and sauteed

2 celery stalks chopped ans sauteed

1 14- ounce can diced tomatoes
5-6 cloves garlic
1 teaspoons minced ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken thighs (or use I used leftover cooked chicken or breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounce butter cut into cubes (use coconut oil if dairy free)
4 ounce heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

Instructions

1. I sauteed onion for 10 min then added celery and garlic let cook 5min. Then add tomatoes, ginger, turmeric, Cayenne, paprika, salt, garam masala, cumin let simmer 15-20 min. Use immersion blender or pour sauce into regular blender and blend till smooth. Then return sauce back to pot to cook.
2. To the sauce add shredded chicken, butter, coconut milk, cilantro and its ready to be served.

Instant Pot instructions

1. Place all ingredients into a Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice, or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Pulau

From Jen Coon

Oil
mustard, cumin, anise seeds
chopped onion
garlic
ginger
almonds or cashews
1/2c corn, peas, and/or carrots
cadamom pods
curry leaves
turmeric
chili powder
garam masala
salt

This is delicious flavored rice. It works well in a pressure cooker if you have one, reduces the cooking time quite a bit. For this recipe, I’ll describe the amounts as if you were making three cups dry rice)

• Heat a small amount of oil in a large saucepan on med heat (5-6). Add a little bit of mustard seed, cumin seed, and one or two anise seeds. Fry until seeds begin to pop.
• Add one small finely chopped onion, several crushed cloves of garlic, and two tsp. fine...ly grated ginger.
• Add a small handful of whole nuts, almonds and/or cashews are best. Add around a half cup mixture of corn/peas/carrots.
• Add 2-3 cardamom pods (crush slightly), 2-3 curry leaves, ¼ tsp turmeric, ½ tsp chili powder or more, 2 tsp coriander powder, 1 ½ tsp garam masala, 1 tsp salt.
• Rinse the rice and add it to the mixture. Stir until the rice is mixed in and hot.
• Add water. For regular cooking, double the amount of water for the amount of rice. In a pressure cooker you need slightly less water, maybe one and a half times.
• Cook as you would plain rice. Bring to a boil, cover and reduce heat. Cook 20 minutes or until water is absorbed and rice is soft. Remove from heat, let sit a few minutes, then stir. In a pressure cooker, once full pressure has been reached, it only needs 5-7 min.
• Taste, add salt as needed.
• To serve, garnish with chopped cilantro (fresh coriander).