Makhani Chicken

1 tablespoon peanut oil

1/2 white onion, chopped

2 tablespoons butter

2 teaspoons lemon juice

1 tablespoon ginger grated

3 cloves garlic minced

1 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1 bay leaf

1/4 cup fat free greek yogurt

1 cup fat free half-and-half

1 cup tomato puree

1/4 teaspoon cayenne pepper, or to taste

1 pinch salt

1 pinch black pepper

1 tablespoon peanut oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon garam masala

1 pinch cayenne pepper

1 tablespoon cornstarch

1/4 cup water


Saute onions in a large skillet. Stir in butter, lemon juice, ginger and garlic, 1 tsp garam masala, chili powder, cumin and bay leaf. Add tomato sauce, and cook for 2-3 minutes. Stir in fat free half-and-half and greek yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Remove from heat and set aside. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 tsp. garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Season with salt pepper.


Wok-Seared Chicken and Vegetables (Kadhai murghi) - Eating Well

2 teaspoon coriander seed

1 teaspoon cumin seeds

1 teaspoon fennel seed

1 tablespoon cornstarch

3/4 teaspoon salt

1/2 teaspoon turmeric, ground

1 pounds chicken, breast, boneless, skinless, trimmed and cut into 1-inch cubes

3 tablespoon oil, canola, divided

2 large carrot(s), cut into 1/4-inch-thick slices

1 large pepper(s), green, bell, cut into 1-inch cubes

1 whole onion(s), red (small), cut into 1/2-inch cubes

4 clove(s) garlic, large cloves, thinly sliced

3 medium pepper, red chile, dried, such as Thai, cayenne or chile de arbol, stemmed

1 tablespoon lime juice

1/2 cup(s) mint, fresh, finely chopped and firmly packed


Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture. Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate. Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.


Tandoori Turkey Burger

1 lb ground turkey

4 green onions chopped

3 tbs. fresh ginger

2 tbs. lemon juice

2 tsp. cumin

1/2 cup low fat greek yogurt

1/2 tsp. Cardamom

1/4 tsp. cayenne pepper

1/4 tsp. salt

1/2 cup cilantro chopped

4 whole wheat pitas halved


Mix ground turkey, onions, ginger, lemon juice, 1 tsp cumin, cardamom and cayenne. Let marinate for 25 min. Form into patties and grill until opaque.  Mix yogurt and 1 tsp cumin together. Place patties and cilantro in pitas and serve with yogurt dressing


Curried Spinach Lentil Bake

1 cup onion chopped

1 clove garlic minced

1 cup basmati rice

2 tsp. curry powder

1 1/2 tsp. salt

2 packages frozen spinach

Juice from 1 lime

2 cups brown lentils

2 cans lite coconut milk


Preheat oven to 350 degrees. Cook onion and garlic in a large  ovenproof skillet. Stir in rice, curry, salt.  Throw in spinach and coconut milk. Cover and bake for 30-40 min.


Gobi Aloo (Indian Style Cauliflower with Potatoes)

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon minced garlic

1 teaspoon ginger paste

2 medium potatoes, peeled and cubed

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon garam masala

1 pound cauliflower

1 teaspoon chopped fresh cilantro


Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender