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.

Soba noodles with crispy duck & hot dipping sauce

Active: 50 minutes; Total: 8 hours 50 minutes; Serves: 4

Water	4 cups
Kombu square	3-inch square
Shiitake, dried, rinsed	3 medium
Duck breast	2 6-ounce
Salt, kosher	½ teaspoon
Soy sauce	3/4 cup
Hon mirin	2 tablespoons
Sugar, cane	1 ½ tablespoons
Leek, white & green parts only, cut into 2- x ¼-inch strips	1 medium
Sake	1 tablespoon
Lemon or yazu peel strips, lengthwise into 1/8-inch strips	2
Ginger, peeled, cut into strips	1 ½ inch
Mitsuba or cilantro	Garnish
Serrano chile	Garnish
Soba noodles, cooked

1. Sprinkle duck breasts all over with salt; place on plate, skin side up, on a plate, and refrigerate, uncovered, at least 8 hours or overnight. 
2. Stir together the water, kombu, and shiitakes in a medium bowl; let stand at room temperature at least 8 hours or overnight. 
3. Remove the kombu and mushrooms; discard the kombu or, if desired, reserve to make another batch of dashi, reserve and slice the mushrooms.
4. Combine the soy sauce, hon mirin, and sugar in a large saucepan. 
5. Cook over medium heat, stirring occasionally, until the mixture just beings to simmer and the sugar is dissolved, about 3 to 4 minutes. 
6. Stir in the dashi, leek, mushrooms, and sake; bring to a boil over medium-high heat. 
7. Reduce heat to medium-low; simmer, stirring occasionally, until the leek is tender and the mixture has reduced to about 4 cups, 20 to 25 minutes. 
8. Cover dipping sauce, and keep warm over low heat until ready to serve. 
9. Heat a medium skillet over medium heat. 
10. Place the duck breast, skin sides down, in the skillet; reduce heat to medium-low. 
11. Cook, undisturbed, occasionally spooning off drippings from the skillet, until the fat is rendered and the skin is golden brown, 10 to 12 minutes. 
12. Flip the duck breast; cook until a thermometer inserted in the thickest portion registers 130°F for medium-rare, 2 to 4 minutes. 
13. Transfer to a cutting board; let rest 10 minutes. 
14. To serve, divide the dipping sauce evenly among four bowl. 
15. Cut the duck breasts crosswise into ¼-inch-thick slices, and add to the bowls 
16. Top evenly with citrus peel and ginger strips; garnish with mitsuba and serrano. 
17. Serve immediately with cold soba noodles. 

Recipe mildly adapted from Food&Wine Magazine, March 2021.

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.

Peach & tomato salad with crisp tofu

Serrano peppers, thinly sliced	2
Water	½ cup
Vinegar, rice wine	½ cup
Sugar	1 teaspoon
Salt, kosher	½ teaspoon + ½ teaspoon +
Soy sauce	1 tablespoon
Lime juice	1 tablespoon
Ginger, minced	1 tablespoon
Mustard, Dijon	1 teaspoon
Oil, canola	½ cup + 3 tablespoons
Tofu, extra firm, well drained, cubed	6 ounces
Tomatoes, heirloom, sliced	2
Peaches, cut into wedges	2
Arugula	1 cup
Basil leaves	½ cup

1. Place the serranos in a small heatproof bowl.
2. In a small saucepan, combine the water, vinegar, sugar, and 1/2 teaspoon salt; stir to dissolve.
3. Pour the brine over the serranos, and let stand for 15 minutes, until cooled to room temperature.
4. In a small bowl, whisk together the soy sauce, juice, ginger, mustard, and 3 tablespoons oil.
5. In a large cast-iron skillet, heat the 1/2 cup oil until shimmering.
6. Add the tofu, and cook over moderate heat, turning, until crisp, about 5 minutes.
7. Using a slotted spoon, transfer to a paper towel-limed plate
8. Season with salt.
9. Arrange the tomatoes, peaches, arugula and serranos on a platter.
10. Drizzle with the soy-lime dressing, scatter the tofu and basil on top, and serve.

Recipe from Food&Wine Magazine, August 2014.