Tim and I LOVE Indian food. As a kid, my mum made it all the time, homemade, and we wouldn't eat it! Now I can't get enough.
We usually will eat at Swagat on Madison's West Side, but I've taken to making it at home as well. Thanks to some awesome cookbooks from my mum, I can try and duplicate her amazing homemade Indian meals.
Here is one I made last weekend: Chicken Tikka Masala - it was SO good. I served it with homemade raita, basmati rice, and naan (from Trader Joe's!) I also added chunks of red and green pepper to get some veggies in. If you try it, let me know how it worked out!
The recipe is from a cookbook called Indian Home Cooking by Suvir Saran and Stephanie Lyness.
4 garlic cloves
a 2-inch piece fresh ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
1/4 tsp cayenne pepper
1/4 tsp garam masala
1/4 cup plain yogurt
2 tbsp finely chopped cilantro stems
4 boneless, skinless chicken breasts (about 2 pounds) cut crosswise into thirds
1 large red onion
4 garlic cloves
a 2 1/2 inch fresh piece of ginger, peeled and cut into large chunks
1/3 olive oil
a 1 inch piece of cinnamon stick
1 tsp salt, or to taste
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/4 cayenne pepper
1 1/2 pounds tomatoes, pureed in a food processor
1/2 cup heavy cream
For the marinade, combine the ingredients in a food processor and puree.
Toss the chicken with the marinade in a bowl and refrigerate at least 1 hour and up to overnight, if you can.
When the chicken has marinated, puree the onion, garlic, and ginger in a food processor and set aside.
Preheat the oven to 350F.
Combine the oil and cinnamon stick in a large saucepan or casserole over medium-high heat. Cook, stirring, until the cinnamon stick unfurls, 1 to 2 minutes. Add the onion puree and salt, and cook, stirring, until it turns light golden brown, about 20 minutes. Keep a cup of water beside the stove while the onion cooks. As the onion begins to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the onion from burning.
Add the coriander, cumin, turmeric, and cayenne and cook, stirring, 1 minute. Add the pureed tomatoes, give the sauce a stir, and simmer until the oil separates, about 10 minutes. Add the cream, bring to a simmer, and take the sauce off the heat. Lift the chicken breasts out of the marinade and arrange them in a single layer on a drip tray, or a foil lined baking sheet. Cover with aluminum foil and bake until tender, 15 to 20 minutes. Then put them into the pan with the sauce and stir gently. Warm over medium heat 5 minutes. Taste for salt and serve hot.