Chicken Curry is one of the most popular items in Indian cuisine, and this quick version has a prep time of only 25 minutes.
Serve over rice and top with peanuts and bell pepper strips. Another bonus for this recipe is that you can make the chicken
mixture ahead and freeze it for up to 3 months.
Tandoori chicken is an Indian classic in which the chicken is coated in a spiced yogurt mixture and traditionally baked at
a high temperature in a rounded-top tandoor oven. This recipe, however, calls for using a foil-lined baking pan.
Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken
spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs.
Serve with broccoli and whole wheat pitas.
Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are
the keys to the bold flavor. A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer
Combine two Indian classics – tandoori chicken and naan – in a flavorful sandwich topped with mint, cilantro, onion, tomatoes,
and feta cheese. Look for the naan bread in Indian markets or in the bakery section of the grocery store.
Saffron is one of the more expensive spices, but because of its strong, pungent flavor, a little goes a long way. Heating
and steeping the milk and saffron allows the herb's exotic flavor to blossom. You can purchase almond meal in specialty stores,
or grind the little you need for this recipe in a coffee grinder.
A take on the Indian dish murgh makhani, this Indian cashew chicken recipe features a thick sauce flavored with Indian spices and spice blends
such as garam masala, coriander, ginger, and ground red pepper. Serve over brown basmati rice or with naan flatbread.
A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well
as some type of vegetables or meat. Serve with a salad of thinly sliced cucumber and plum tomato wedges topped with a yogurt
dressing. Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon
ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper.