Cook’s Illustrated Serves 4 to 6 Traditionally, butter chicken is mildly spiced. If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the Chile. Serve with basmati rice an /or warm naan. 4 tablespoons butter, cut into 4 pieces, divided 1 onion, chopped fine 5 garlic cloves, minced 4 teaspoons … Read More →
Mulligatawny
Adapted from Madhur Jaffrey via Saveur Serves 8 We recommend making this a day ahead. Topping 1/4 cup olive oil 1 teaspoon Aleppo pepper (or substitute with red pepper flakes) ½ teaspoon cumin seeds ½ teaspoon black mustard seeds 2 dried chiles de arbol 1 1/4 cup cherry tomatoes, sliced thin Soup 5 tablespoons unsalted … Read More →
Chicken Tikka Masala
Slightly adapted from America’s Test Kitchen Serves 4 to 6 Chicken tikka ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon cayenne 1 teaspoon salt 1 cup plain whole yogurt 1 ½ pounds boneless skinless chicken breasts 2 tablespoons vegetable oil 2 garlic cloves, minced 1 tablespoon ginger, minced Masala sauce 2 tablespoons vegetable … Read More →