An Indian dish — now thoroughly Americanized in our version — made with cubed chicken marinated in spiced yogurt and covered in a yogurt-tomato sauce. Best served over jasmine rice or naan. (But if you can do good naan, you don’t need our recipe for tikka masala, I’m sure.) Continue reading
A very tasty, Indian flat bread. Most recipes call for oven cooked but we fry in here. 🙂 Continue reading
I can't claim it's authentic, but it's fast, cheap and easy. Continue reading
This is my personal method for making an Indian curry, certainly not the only way, but it's simple, can be done in a typical American kitchen, and is pretty authentic as far as it goes. Continue reading
Indian Dry Chicken Curry. Heavy on spices, not heat (though the chilli level can be altered to suit individual tastes). Continue reading
Cooling yoghurt based accompaniment to Indian dishes. Continue reading
Indian flatbread. It's a great accompaniment to curries, hummous, and other dips. Continue reading
Sweet, tangy, and spicy all at once. Continue reading
This versatile “curried” spice blend will add a hint of Indian flavor to almost anything (and especially chicken dishes). You can make large batches in advance and sprinkle it into dishes — or use it in recipes like tikka masala. Continue reading
A quick and easy curry, suitable for vegan and non alike. Very nice with fresh flatbreads or over rice. Continue reading