I love Indian food, but sadly this is my only Indian food recipe. I do not even know how authentic it is, but is is very good, and can be very spicy if you want. For the flat bread, I have tried a few different recipes and have not liked the results. This one I tried for the first time and is now my new favorite. It is not a traditional flat bread you would normally get at an Indian restaurant, but it is very good, and goes well with this dish!
1 cup sour cream (or plain yogurt)
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper (for less heat, use less)
2 teaspoons fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 tsp ginger
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 tablespoon unsalted butter
2 cloves garlic, minced
1 jalapeno chile, minced (remove seeds for less heat)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala*
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1 can of chopped tomatos, drained
¼ c shredded carrots
½ cup frozen peas
1/4 cup chopped fresh cilantro
For marinade, combine sour cream, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.
For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala and salt.
Stir in tomato sauce, canned tomatoes, carrots and peas. Simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
Meanwhile, heat pan to medium-high.
Remove chicken from refrigerator.
Cook chicken either in the oven or in a frying pan over medium heat, turning occasionally, until cooked through, about 8 minutes.
Add chicken to sauce
Simmer 5 minutes. Add cilantro.
Serve with rice.
*Garam masala is sold in Indian markets and some specialty stores. I found it at the regular grocery store in McCormick's brand.
from Our Best Bites
1 c. warm water
2 packets or 1 Tbsp. + 2 tsp. active dry yeast
1 tsp. sugar
2 1/4-2 1/2 c. all-purpose flour
2 Tbsp. extra virgin olive oil
2 tsp. Kosher salt, divided
In a small bowl, combine water, yeast, and sugar and allow to stand for 10 minutes or until bubbly.
In the bowl of a heavy-duty electric mixer, combine 2 c. flour, olive oil, and 1 1/2 tsp. salt. Add in yeast mixture and mix until combined. Add in another 1/4-1/2 c. of flour or until a very soft dough is formed. Cover with a clean towel and allow to stand about 1 hour or until doubled in bulk.
Spray a baking sheet and then your hands with cooking spray. Punch dough down and then remove the dough from the bowl and shape into a ball. Place on prepared baking sheet and spread into a circle about 1/2" thick and 11-12"-ish inches in diameter. Cover and allow to rise another 30 minutes.
While dough is rising, preheat oven to 400. When dough has risen, use your fingers to make indentations in the dough. Lightly brush with olive oil and sprinkle with remaining Kosher salt. Bake for 20-25 minutes or until golden.