Mike really likes Indian and Afghani cuisine. I, on the other hand, do not. There are too many spices for my tastebuds to handle. I like the diverse, aromatic smells that linger in my kitchen upon preparation, but that is pretty much the extent of my enjoyment.
Nonetheless, below, you’ll find the recipes for all three of these flavorful concoctions.
Murgh Makhani (“Butter Chicken”) Ingredients:
-2 lbs chicken breast
-1/2 tsp ground turmeric
-6 tbsp butter
-1 1/2 cups onion, diced
-3 tsp garam masala
-1 tsp chili powder
-1 tsp cumin
-1 TBS grated ginger
-sea salt & pepper
-1 clove, minced
-1 tsp cinnamon
-2 tomatoes, diced
-1 cup of water
-1 cup of full-fat coconut milk
Marinate the chicken breast in chili powder, turmeric, sea salt, and pepper for fifteen minutes.
Brown the chicken in two TBS of butter. Remove and set aside.
Melt another two TBS of butter over medium heat. Next, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cinnamon, salt and pepper.
Add the tomatoes and bring to a simmer. Add the water and coconut milk. Then, bring it back to a simmer. Return the chicken and simmer for another 10 -15 minutes, covered.
Stir in the rest of the butter and salt and pepper to taste.
Garnish with cilantro. Serve on top of basmati rice. Enjoy.
Recipe for Sweet Potato Masala FYI: She uses pumpkin. However, we eat with the seasons. So I used two sweet potatoes.
Coconut Curry Kale Recipe