Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.

Pickled red grapes

Active: 20 minutes; Chill: 24 hours

Grapes, red, cleaned, stems removed	1 pound
Vinegar, apple cider	1 cup
Water	¼ cup
Sugar, granulated	1 cup
Cinnamon stick	3-inch stick
Vanilla bean	½
Cloves, whole	¼ teaspoon
Peppercorns, black	¼ teaspoon
Mustard seeds, yellow	1/8 teaspoon

1. In a small saucepan, combine the vinegar, water, and sugar. 
2. Place over high heat, and bring to a boil. 
3. Place the spices in the bottom of a quart jar. 
4. Add the grapes to the jar. 
5. Pour the hot pickling mixture into the jar; let cool. 
6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 

Serve with a green salad, pâté, or cheese plate.

Recipe from seriouseats.com.

Paneer marsala

Butter almond cookies

Butter, unsalted, room temperature	½ cup
Egg, well beaten	1
Almonds, blanched, finely chopped	1/3 cup
Sugar, granulated	½ cup
Cinnamon, ground	½ tablespoon
Cloves, ground	½ tablespoon
Nutmeg, ground	½ tablespoon
Lemon zest	½ tablespoon
Brandy	2 tablespoons
Flour, all-purpose	2 cups

1. Preheat the oven to 325°F. 
2. Cream the butter until light and fluffy. 
3. Add the egg, almonds, sugar, brandy, and spices, and then gradually add the flour until well combined. 
4. On a lightly floured surface, roll the dough to a ¼-inch thickness, and cut with a round cookie cutter dipped in flour; place the cookies on a lined baking sheet. 
5. Bake for 8 to 10 minutes until lightly browned.

Gingerbread

Flour, all-purpose	6.5 ounces
Baking powder	1 teaspoon
Ginger, ground	1 tablespoon + 2 teaspoons
Cinnamon, ground	¾ teaspoon
Cloves, ground	¼ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Cardamom, ground	1/8 teaspoon
Salt, kosher	¼ teaspoon
Beer, stout such as Guinness	½ cup + 2 tablespoons
Molasses	¾ cup
Baking soda	½ teaspoon
Eggs, room temperature	2 large
Sugar, granulated	5.5 ounces
Sugar, light brown	4 ounces
Oil, vegetable	½ cup
Cream cheese, room temperature	1 pound
Butter, unsalted, room temperature	5.5 ounces
Sugar, powdered, sifted	5.5 ounces

1. Liberally butter two 7-by-2-inch cake pans and dust with flour; tap out the excess flour. 
2. Preheat the oven to 350°F. 
3. Sift together the flour, baking powder, spices, and salt; set aside. 
4. In a small saucepan over medium heat, stir together the stout and molasses; bring to a boil. 
5. Whisk in the baking soda. Be careful to whisk constantly, as the mixture will foam up when you add the soda. 
6. Immediately remove from heat, and let the mixture cool to room temperature. 
7. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs with the sugars, and whisk on medium speed until well combined and lightened in color, 3 to 4 minutes. 
8. Slowly drizzle in the oil and beat to combine. 
9. Reduce the speed to low and slowly add the stout mixture. 
10. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then return to low speed and slowly add the dry ingredients, beating just until combined. 
11. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. 
12. Fold by hand a few more times with the spatula. 
13. Strain the batter through a medium-mesh sieve into a clean bowl. 
14. Divide the batter between the prepared pans. 
15. Bake until nicely risen and lightly browned at the edges, about 45 to 50 minutes. 
16. Transfer to a wire rack and let cool in the pans for 20 minutes. 
17. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. 
18. Wrap tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or up to 3 days. 
19. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar; beat until completely smooth and glossy. 
20. Add the cream cheese and mix thoroughly. 
21. Fit a pastry bag with a medium star tip, fill the bag with frosting. 
22. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. 
23. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. 
24. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands. 
25. Starting in the center of each cake, pipe the frosting in a tight spiral over the surface. 
26. Use the offset spatula to slightly smooth the surface of the frosting. 

Recipe from Miette by Meg Ray.