Homemade Indian

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.

So moist and delicious.

So moist and delicious.

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.

You can find the recipe for the chicken makhani here and the curry leaf potatoes here.

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.

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2012 Culinary Resolutions

Better late than never…

I don’t like resolutions  (who does?), and we weren’t going to do one of these posts, but if any resolutions can be kept, it’s culinary resolutions. So here goes…our 2012 culinary resolutions!

1. Take a cooking class.

2.  Perfect our crepe-making skills. Last Christmas J gave me a crepe cookbook and this Christmas he gave me a crepe pan. Yet we’re still not very good at actually making them:(

3. Eat at one of DC’s Ethiopian restaurants. We ate at Dukem last year…want to add Etete or Ethiopic this year.

Cooking in the Moment

4. Make at least one recipe from Andrea Reusing’s Cooking in the Moment cookbook. My brother gave me this for Christmas, and it’s a gorgeous cookbook, but maybe not one I will cook from frequently.

5. Make a delicious tofu dish…we’ve never cooked with tofu so it may take a few tries to find a recipe that we really enjoy.

6. Develop low-cal everyday dinner recipes.

7. Bake something at least once a week. I think I’ve accomplished this so far, so we’ll see if I can keep it up.

8. Make sushi. J has done this, but I haven’t. J would like to perfect his sushi-making.

9. Host a dinner party. With at least 8 people attending (including ourselves). I added the 8 person caveat because we fairly frequently have 3 or 4 people for dinner. I’d like to expand our circle a little more.

Chateau Morrisette Wines http://www.thedogs.com

10. Visit a Virginia winery. We’ll be fulfilling this next month when we go to Chateau Morrisette. I’ve been there before, but I was under 21 at the time (who takes their kids to a winery?).

11. Cook a moist and delicious turkey. This is J’s.

12. Make a gingerbread house.

What are your culinary resolutions for 2012?