Mulligatawny - Indian Spiced Red Lentil & Chicken Soup

Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon garam masala (curry powder is a fine substitute)
• 3 medium carrots, diced into 1/4-inch chunks
• 1 medium yellow onion, finely chopped
• 1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped
• 2 medium celery stalks, finely chopped
• 6 cups low sodium chicken broth, best quality such as Swanson
• 1 cup canned unsweetened coconut milk
• 1 cup red lentils
• 1/4 teaspoon ginger powder
• 3/4 teaspoon salt
• 2 cups shredded, skinless cooked chicken, from a store-bought rotisserie chicken or leftovers
• 1-2 tablespoons fresh lime juice, plus 6 lime wedges, for serving (you'll need 2-3 limes)
• Pinch cayenne pepper (optional)
• 1/2 cup chopped fresh cilantro, for serving

Directions:

1. Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
2. Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
3. Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.

Chicken Biryani

Ingredients:

• 1.5 lb chicken thighs , skin on, bone in, halved along bone.

Marinade:

• 2/3 cup yogurt , plain
• 1/2 cup water
• 2 tbsp vegetable oil (or other plain oil)
• 6 garlic cloves , minced
• 2 tsp finely grated fresh ginger
• 1/8 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 2 tsp garam marsala 
• 2 tsp coriander
• 1 tbsp cumin
• 2 tbsp paprika , sweet / ordinary (not smoked)
• 1 3/4 tsp salt
• Note: alternately you can use 2 tbsp biryani masala seasoning. 

Par Boiled Rice:

• 2 tbsp salt
• 10 cloves
• 5 dried bay leaves
• 1 star anise
• 6 green cardamon pods
• 2 1/4 cups basmati rice

Crispy Onions:

• 2 medium onions (yellow, brown) , halved and finely sliced
• 1 cup oil , for frying

Saffron:

• 1 tsp saffron threads (loosely packed)
• 2 tbsp warm water 

Biryani:

• 1 cup cilantro , chopped
• 1/4 cup ghee or unsalted butter ,melted 

Garnish:

• Crispy onions (above)
• Chopped coriander / cilantro
• Yogurt

 

Directions:

• Mix Marinade in a large pot. Add chicken and coat well. Marinade 20 minutes to overnight.

Par Boiled Rice:

• Bring 3 quarts (12 cups) water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside (leave whole spices in).

Crispy Onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl, leave for 10 minutes+.

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
• Remove lid. Cook for 5 minutes, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down - it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.

 

Butter Chicken

Ingredients:

For chicken preparation:

• 1 lbs boneless chicken breast 
• 1/2 teaspoonful ginger paste 
• 1/2 teaspoonful garlic paste 
• 1/8th teaspoonful salt 
• 2 tablespoons oil (coconut, for pan-fry) 

For sauce:

• 1pound quartered tomatos (roma) 
• 1 roughly chopped onion 
• 1 tablespoon garlic paste 
• 2 ounces cashews 
• 1 tsp kasoori methi 
• 1/2 tsp garam masala 
• 3 tablespoons sugar 
• 2 tablespoons kashmiri chilli powder 
• 5 tablespoons butter 
• 3 tablespoons heavy cream 
• 1.5 tablespoons malt vinegar 
• 1.5 tablespoons white vinegar 
• 1/4th teaspoonful salt 
• 1 tablespoon oil (coconut) 
• 3/4th cup water 

Directions:

1. Combine all marinade (chicken prep) ingredients into a small bowl with the exception of the oil. Mix to combine. 
2. Cut chicken into bite-sized strips/cubes depending on your preference. Toss with spice mixture until evenly coated. Set aside for 15 minutes to marinate. 
3. After 15 minutes, heat a deep, large pan over medium-high, add your oil, and once hot: panfry the chicken until just done and transfer to another bowl to rest. 
4. In that same pan, add additional tablespoon of oil, 2 tablespoons of butter, and onions. Cook onion until translucent, and then add tomatoes and cashews. Mix thoroughly. 
5. Add water, garlic paste, salt, malt and white vinegar, garam masala, and chili powder. Evenly mix and simmer for 15-20 minutes. 
6. Transfer mixture to sturdy, heartproof bowl. Puree with handblender or put into a Vitamix and puree.
7. Strain mixture back into large pan using a seive. Discard remaining pulp. 
8. Add remaining butter, cream, kasoori meethi, and cooked chicken. Let simmer for 5-7 minutes. 
9. Transfer into serving bowls and garnish with cream and kasoori meethi. Enjoy!