Indian

Dum Aloo

Recipe By : Classic Indian Cooking by Julie Sahni
Preparation Time :2:00

12 sm whole potato -- about 2 #
7 Tbsp oil
1 1/2 c onion -- chopped fine
1 Tbsp ginger -- chopped
2 tsp cumin
4 tsp Kosher salt
4 tsp coriander
1 tsp tumeric
1 tsp red pepper
1 tsp garam masala
2 c tomato -- chopped
2/3 c yogurt
2/3 c cream

1. Peel the potatoes and prick them each 4 or 5 times.

2. Heat 5 T of oil. Dry the potatoes and add them in one layer. Fry until a crust forms (8-10 min). Remove from pan.

3. Add 2 T oil to pan and cook onions until brown (15 min). Add ginger and cook 1 min longer. Add spices and stir for15-30 sec longer. 4. Add tomatoes, yogurt, salt and potatoes (in one layer) and

boil. Reduce heat, cover and simmer until potatoes are cooked (45-60 min).

5. Add cream, stir and simmer until heated.

Makhani Murgh (Velvet Butter Chicken)

Recipe By : Classic Indian Cooking by Julie Sahni
Preparation Time :0:40

2/3 recipe Tandoori chicken
3 c tomato -- in puree
4 whole green chiles -- or 1/2t red pepper
2 tbsp ginger root
10 tbsp butter
4 tsp cumin
1 tbsp paprika
2 tsp kosher salt
1 1/2 c heavy cream
2 tsp garam masala
2 tsp toasted cumin seeds
1/4 c cilantro -- chopped

1. Cut chicken into pieces.

2. Puree tomatoes, chilies and ginger.

3. Melt 8T butter, add chicken and brown for 2-3 min.

4. Add cumin and paprika to butter for 15 sec.

5. Add puree and cook 5-8 min until begins to thicken.

6. Add salt, cream and chicken, stir to coat chicken.

7. Heat at med-low until fat begins to separate (~10 min).

8. Stir in 2 T butter, garam masala and cumin seeds.

9. Turn off heat, cover and let stand for 30 min.

10. Before serving, heat and stir in cilantro.

Tandoori Chicken

Recipe By : Classic Indian Cooking by Julie Sahni
Preparation Time :5:30

6 lb chicken breasts
2 1/2 tsp meat tenderizer
1/3 c lemon juice
2 cloves garlic
1 tbsp ginger root
1 tsp toasted cumin seeds -- optional
1/2 tsp cardamom
1/2 tsp red pepper
1 tbsp paprika
1/3 c yogurt ghee

1. Remove skin from chicken. Prick all over with fork. Make diagonal slashes 1/2" deep, 1" apart on meat. Rub with tenderizer and lemon juice (rub into slashes). Let rest for 30 min.

2. Blend all other ingredients (except ghee) into a smooth paste for a marinade.

3. Marinate chicken for 4 hours at RT or overnight in the refridgerator. Turn several times. (chicken should be RT to cook).

OVEN Heat oven to 500-550. Brush chicken with ghee and roast for 25-30 min or until done.

BROILER Preheat broiler and brush grill with oil. Cook with slashed side up for 20min, turn and cook another 10min, brushing often with ghee.