Heads Up: These recipes call for considerable marination time. If you’re looking for a quick recipe, you may want to check elsewhere.
J & I love Indian food. Seriously, we love it.
The ingredients, the intense flavors and spices, the way the main dishes, sauces and side dishes sometimes taste even better when mixed together than when eaten separately. We’d probably cook Indian a couple of times a week if the recipes didn’t require as much time and effort as they usually do.
One Saturday night last month we tried out a couple of new recipes. I had my former roommate and her husband over for dinner and they love Indian almost as much as we do. We selected chicken makhani (butter chicken) and curry leaf potatoes, both from the amazing Washington Post food section. For our side, I also made our homemade naan.
These recipes proved to be less prep work than some of the previous Indian recipes we’ve tried. You can also marinade the chicken the day before, which breaks up the workload and would really intensify the flavor. We only marinated our chicken for maybe 45 minutes, and it was still delicious.
A few recommendations: Add more more chili powder if you like spice. The chicken baked to perfection at about 25 minutes, rather than the 40 the recipe said. We marinated more chicken to go with the leftover rice the next night, and without the sauce it was perfectly delicious, if you want to cut time and calories.
The potatoes were a hit as well, although we did have to compromise on some of the more obscure ingredients we couldn’t find at Whole Foods or Safeway, including the curry leaves.
I’ve used the same or similar naan recipe a few times now, and I won’t be using it again. The dough has never sufficiently risen and the consistency of the bread is too tough. It’s decent enough, but I’ll be looking around for a better option for the next time we’re craving Indian. If you’re interested in at least viewing the recipe, it can be found here.