Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.

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.

Pressure-cooked tandoori-style chicken

Yogurt, plain	2 cups
Turmeric, ground	1 teaspoon
Salt	½ teaspoon
Garlic, minced	1 clove
Cayenne	Pinch
Garam masala	1 teaspoon
Lemon juice, fresh	1 teaspoon
Sugar	2 teaspoons
Chicken breasts, boneless, skinless	8
Oil, canola	2 tablespoons
Chicken stock	½ cup
Rice, cooked
Cilantro, chopped

Note: This recipe uses an Instant Pot.

1. In a large mixing bowl, whisk together the yogurt, turmeric, salt, garlic, cayenne, garam masala, juice, and sugar. 
2. Place the chicken in a large resealable plastic bag, and pour the marinade over the chicken. 
3. Seal the bag, and refrigerate for at least 4 hours or overnight. 
4. Remove the chicken, and reserve the marinade. 
5. Press Sauté and heat the pot until the indicator reads Hot. 
6. Add the oil and swirl the pot to evenly coat, then brown the chicken on all sides; press Cancel. 
7. Add the marinade with the stock, lock the lid, press Poultry, press Adjust to select More, and cook for 5 minutes. 
8. Release the pressure naturally, and remove the lid. 
9. Using a slotted spoon, transfer the chicken to a bowl and keep warm. 
10. Press Sauté and simmer the sauce is reduced and thickened, about 10 minutes. 
11. Return the chicken to the pot, and serve with rice garnished with cilantro. 

Recipe adapted from The Easy Pressure Cooker Cookbook.

Chicken tikka masala

Garlic	9+ cloves
Ginger, peeled, cut into ½-inch pieces	½ cup
Canola oil	¼ cup
Yogurt, whisked smooth	1 cup
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Pepper, freshly ground	½ teaspoon
Chicken thighs, boneless, skinless, pierced with a fork, cut into bite-sized pieces	1 pound
Olive oil	2 teaspoons
Butter, unsalted	3 tablespoons
Serrano peppers, minced	2
Tomato paste	2 tablespoons
Garam masala	1 teaspoon
Paprika	2 teaspoons
Tomatoes, Roma, diced	8
Water	1 to 2 cups
Oil	For grilling
Fenugreek leaves, dried, optional	1 tablespoon
Cream, heavy	½ cup
Cilantro, minced	Garnish
Cooked rice
Naan

1. Combine the garlic, ginger, and canola oil in a food processor, and process until nearly smooth. 
2. Whisk 3 tablespoons garlic-ginger paste into the yogurt with 1 teaspoon salt and pepper. 
3. Add the chicken, and toss to coat. 
4. Marinate at least 30 minutes, or in the refrigerator up to overnight. 
5. Heat a large skillet over medium heat, and add the olive oil and butter. 
6. Once the butter is melted, add the 1/3 cup garlic-ginger paste and Serrano peppers. 
7. Sauté until lightly browned around the edges. 
8. Add the tomato paste, and cook until the tomato has darkened in color, about 3 minutes. 
9. Add the garam masala and paprika, and sauté for 1 minute. 
10. Add the tomatoes, 1 ½ teaspoon salt, and 1 cup water. 
11. Bring to a boil, reduce to a simmer, and cook until thickened, about 20 minutes. 
12. Add additional water, as needed, depending on how much liquid the tomatoes release. 
13. Heat the grill until hot; lightly brush with oil. 
14. Shake off excess marinade, and grill the chicken until charred, about 2 minutes on each side. 
15. Using an immersion blender (or food processor, or blender), process the sauce until smooth. 
16. Bring to a boil, and add the chicken and fenugreek leaves, if using. 
17. Reduce the heat to a simmer, and cook for about 10 minutes. 
18. Add the cream, stirring in thoroughly. 
19. Garnish with cilantro, serve over rice with warm naan.