In this recipe I used a curry seasoning with the brine, which adds a subtle flavor to the roasted chicken.
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Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
Korma is a mildly spicy, aromatic Indian sauce made with curry powder, pureed almonds, cashews and a bit of yogurt, which adds a creamy texture to the sauce. While this version is prepared with lamb, it is also often made with chicken or braised vegetables.
Saag, a classic Indian spinach dish, doesn’t exactly look pretty (it looks like a pile of green mush – not going to sugar coat it), but it’s flavorful and delicious, not to mention all that spinach is good for you!
This is a simplified version of the traditional recipe but it is no less delicious. There is a reason butter chicken is one of the most popular Indian dishes around. In India butter chicken, or Murgh Makhani, is typically served with the bone in the chicken and cooked in a tandoor while in the United States it is usually served off the bone. The sauce is thick, creamy and rich; I always serve the dish with a side of naan bread to dip in the extra sauce. This is one of those meals where you can’t help but go back for a second helping.