a
Ingredients
3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 tablespoons vegetable oil plus additional for greasing pan
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
a
Ingredients
1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
- 0 Comments
- Tags: Cayenne, Ginger, Indian, Indian Kitchen, Minced, Mint, Mint Yogurt, Pepper, Spice, Yogurt
Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant
and a shade or two darker, 3 to 5 minutes.
Toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes
Toast seeds either way.
- 0 Comments
- Tags: Indian, Indian Kitchen, Spice, Toast, Toast Spices
