Adventure Mouth!

Ingredients Oil 1 Onion, diced Garlic, smooshed (enough) 1 Jalapeno, diced 1 can Diced tomato 1-2 c Vegetable or chicken stock 1 can Chickpeas Ginger (1" fresh, or half a mess of powder?) Garam masala (a mess) Cumin seeds (half a mess) Ground cumin (a mess) Ground coriander (a mess) Turmeric (half a mess) Cayenne powder (to taste) Salt Pepper (optional) Cilantro Instructions Heat a big pan to medium-ish (I like a french/dutch oven) Heat oil in pan. Add cumin seeds, cook 30 seconds. Add onion and jalapeno.  Add spices (garlic, salt, pepper, cumin, coriander, turmeric). Cook until soft and mushy (5-10 minutes), stirring as occasionally. Add ginger, cayenne, and tomatoes.  Cook until gravy-like (5-10 minutes?). Add stock, chickpeas, and garam masala. Mix and adjust spices to taste. Cook until thickened (5-10 minutes). Garnish with cilantro N.B. a "mess" is roughly a tablespoon, I think Eat him with naan or rice or on a pita, or by himself. I'm not your dad.

Ingredients 2-3 chicken breasts Rice (basmatic, cauliflower, etc) Fresh, chopped coriander leaves (optional garnish/topping) Marinade 1/2 cup plain, full-fat yogurt 1 tsp garam masala 1 tsp coriander 1 tsp cumin 1 tsp turmeric Salt Sauce 1 onion 1 large can crushed tomatos Butter or coconut oil Grated ginger Grated/chopped garlic 1 cup plain, full-fat yogurt 1.5 tsp garam masala 1.5 tsp coriander 1.5 tsp cumin 1.5 tsp turmeric 1 tsp brown sugar (optional) 1 tsp salt Instructions Combine the marinade ingredients, cube the chicken and mix together.  Chill in the fridge for 1 hour to overnight. Dice and fry the onion in butter or coconut oil in a pot.  Add sauce spices and cook on low heat. Add can of tomatoes, yoghurt, brown sugar (sweetens and lowers acidity), and salt to taste. Spread chicken and marinade on a sheet and broil.  Blacken very slightly, but don't overcook. Add chicken to sauce pot and cook a few minutes. Serve ...

http://www.thekitchn.com/this-one-pan-indian-butter-chicken-is-the-perfect-30-minute-meal-248583 6 tablespoons butter, divided 2 lbs chicken breasts, cut into 1″ chunks 1 yellow onion, diced 3 garlic cloves, minced 3 tsp garam masala 1 Tbsp fresh grated ginger 1 tsp chili powder 1 tsp ground cumin 1/2 tsp cayenne pepper 1 1/2 cups tomato sauce (or one 14 oz can would work) 2 cups cream (or 1 cup heavy cream and 1 cup water.  You could use table cream, or sub 1 cup for milk (but be careful for curdling if you lessen the fat content) salt & pepper lime & cilantro, for garnish naan & rice for serving Instructions Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soft...