On Sunday I cooked an Indian dinner for seven, as a long overdue “thank you” to our friends that helped us move way back in April. (Long. Overdue).
This may have been the most elaborate meal I’ve made to date.
I tried to find authentic recipes. I made palak paneer, eggplant bhartha, butter chicken (my mum’s recipe!),chicken vindaloo, sweet potato chutney, salad, rice, and a tangy lemon cardamom tart for dessert (to be featured in a future post). My favourite (as in, the only one I wouldn’t tweak at all) is the one I want to share with you today.
The chicken vindaloo was the winner! (Sorry mum, I didn’t use the heavy cream in the butter chicken after all. Sometimes mothers really do know best)
This is what 10 hours in the kitchen looks like!
But make no mistake, cooking for lovely people is one of my favourite ways to pass the time, and the day flew by.
Spicy, tangy, delicious.
- 3 cloves garlic
- 2 cups chopped yellow onion (about 2 onions)
- 2 tbls fresh grated ginger
- 2 tsp cumin powder
- 2 tsp yellow mustard seeds, ground
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tablespoon turmeric
- 1 1/2 tsp cayenne
- 1 tabls paprika
- 2 tsp fresh lemon juice
- 2 tablespoons vinegar (I used rice)
- 2 tsp raw honey
- 2 tsp salt
- 2 cups water
- 2 tbl tamarind paste
- 1 tbl tomato paste
For Chicken Marinade:
- 1 cup plain yogurt
- 2 tbl fresh lemon juice
- 1 tsp chili powder
- 1 tbl fresh ginger
- 1 tbl garam masala
- 1 tsp salt
- 2 healthy glugs olive oil
- In bowl or ziplock bag, marinate chopped chicken in yogurt mixture for at least an hour (3-4 is probably perfect, I did 5)
- Once ready to begin cooking, preheat oven to 400
- In hot pan fry onions until browned. Then add garlic and ginger until fragrant.
- Meanwhile, assemble spice mixture in small bowl.
- Once oven is hot, cook chicken in the marinade for about 20 minutes, stirring halfway through.
- Add spices to onion mixture and cook a few minutes until fragrant, stirring frequently.
- Add tamarind and tomato paste, as well as water.
- Using hand held blender or food processor, blend mixture until smooth.
- Add vinegar and honey.
- Once chicken is cooked, transfer (along with cooked marinade) into the sauce
- Cook uncovered over a low simmer until sauce has thickened, about 30 minutes.
- Sprinkle with fresh lemon juice and cilantro. Serve over basmati rice with naan.
This dinner was a huge success. I was so worried about not making enough food, but turns out I was way off. Today is Thursday and there is still a ton of leftovers in the fridge! (Although the vindaloo was the first to be polished off and half the lemon curd ended up spilled on the floor. Oops!)
I will definitely try out the butter chicken again and refine the other recipes as well.
Indian is my favourite cuisine. It is really fun to make, and especially EAT.
What’s your favourite Indian dish?