Sure I love fine dining. If you say you don’t, I’m skeptical. My fave Indian joint is so pricey that after I have a drink, entree and app or dessert, my bill alone is $50-60. Boo.
I think my first ever stab at Indian food was a success. Considering that it must’ve cost me less than $10? It should win an award or something
- 1 ts chili and chili flakes
- 1 ts tumeric
- 1 ts garam masala
- 1 ts ginger
- 2 ts coriander
- 2 ts garlic
- 2-3 tb butter
- 1 cup full fat plain Greek yogurt (or coconut milk)
- 2 tomatoes
- 2 onions
- 1½ lb of chicken breast/thighs
- Mortar and Pestle
- Throw all of your spices and garlic into your mortar and pestle and grind it all down.
- Melt your butter over medium-low.
- Toss in your ground spice mixture. Allow it to “bloom” for a few minutes, taking care not to burn it.
- Next, slide in your tomatoes and onion. Stir until slightly softened.
- Salt and pepper.
- Introduce your chicken to the pan. Salt and pepper.
- Cook until it’s done.
- Stir in your yogurt/coconut milk. Bubble for an additional 15 minutes.
- Serve over basmati rice with a side of garlic naan and mango lassi!