Garam Masala Spice Mixture

This is the spice that is used in most Indian food recipes:

1-1/2 tsp. ground cumin
1 tsp. coriander
2 tsp. cardamom
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. black pepper

For 1 cup of mixture:
3 Tbl. cumin
2 Tbl. coriander
4 Tbl. cardamom
2 Tbl. cinnamon
1 Tbl. nutmeg
1 Tbl. ground cloves
1 Tbl. black pepper

Indian Butter Chicken

14-oz can diced tomatoes, blended
2 tsp. candied ginger or minced ginger
1 tsp. turmeric
1/8 tsp. cayenne pepper
1 tsp. paprika
3/4 tsp. salt
1 tsp. garam masala
1 tsp. ground cumin
8-10 chicken tenders (can be frozen)

To finish:
1 cube real butter
1/2 cup heavy cream
2 Tbl. diced cilantro
Golden Raisins (optional)
Cashews (optional)

In large fry pan: 
Whisk together over med-high heat: blended tomatoes and all spices. Once it is whisked, add raw chicken pieces. Cover and cook for a minute until chicken is half-way cooked. Remove lid. Lift out chicken pieces onto cutting board and chop into roughly bite-sized chunks as desired while sauce continues to simmer. Once sauce is thickened and bubbly, turn off heat. Add butter, cream and cilantro, slowly stirring until all are incorporated. Add partially-cooked chicken chunks back to pan and allow them to sit in hot sauce. They will finish cooking. Serve over basmati rice.

Chicken Tikka Masala

This is similar to the Chicken Coconut Korma recipe, but it is more tomato-based with more
spices.  Yummy served with basmati rice and naan bread!

8-10 chicken tenders, diced in bite-size chunks (can be partially frozen)

In large saute pan, combine the following:
1 can chicken broth
3/4 can tomato paste
1 Tbl. fresh or candied ginger
3 Tbl. garam masala
1 tsp. termeric
1 tsp. coriander
1/8 tsp. cayenne
1/2 tsp. cardamom

Simmer a bit until thickening.  Then whisk in:
1 can coconut milk
2 Tbl. honey
Diced cilantro

Simmer, uncovered until liquid is reduced a lot.  
Then add chicken pieces and continue to simmer until chicken is barely done. Don't overcook chicken...it will continue to cook in hot sauce. 

Chicken Coconut Korma

This is one of our favorite dishes to order at an Indian restaurant!  Why not make it myself?!

In a plastic bag, combine the following:
1/2 tsp. salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp. termeric
1/8 tsp. cayenne

Then add about 6-9 diced chicken tenders (semi-frozen is fine) and mix around so they all get covered in spice mix. Let sit for about an hour.

In large, flat saute-pan, combine the following and let simmer to reduce liquid:
1 can petite diced tomatoes
1 can coconut milk
1 tsp. salt
1 tsp. garam masala
1/4 tsp. cayenne
1/4 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger

1/4 cup whole plain yogurt (ADD RIGHT BEFORE SERVING)

After simmering for a while to reduce liquid, add diced chicken pieces and continue to simmer until chicken is barely done (it will continue to cook in the hot sauce once it is removed from the heat...and you don't want to over-cook the chicken or it will be dry).  

At the end, fold in 1/4 cup whole plain yogurt.  Add more garam masala if needed for taste.

Serve with rice...Basmati rice for the complete Indian meal!  Can top with golden raisins, if desired.

Traditional Indian Chicken Curry

1 can unsweetened coconut milk
1 can diced tomatoes
1-1/2 Tbl. curry powder (or to desired taste)

Simmer over medium heat for 20 min. 
(Yes...20 min. to reduce the liquid)
Then add:
2 diced chicken breasts (raw) 
1/2 cup Golden Raisins

Simmer about 1/2 hour more 'til thickened a bit and chicken is done.  Serve over rice.