Saveur. In Indian cuisine, dal (or lentils) are everything. This is not an exaggeration. Dal can be an essential building block of literally any type of dish—salads, condiments, breads—but its most important function is in stews, the most basic of Indian food offerings. Why dal? As a stew, it is one of the most complete, nutrient-rich meals around. The Basics: How to Make Dal Dal could not be more straightforward to make, and practically every Indian recipe uses the same general formula. Start by boiling lentils and water in a 1:4 ratio in a pot with a spoonful of turmeric and a teaspoon (or more) of salt per every cup.When the lentils reach a boiling point, turn down the heat to low, and cook the lentils until they soften to your liking, from just-cooked to fall-apart creamy. Dal Best Practices These tips are what I like to call “The Difference Between When I Make Dal Versus When My Mom Makes Dal.”
Ad Choices. Chicken Tikka Masala Recipe | Bon Appetit. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes. Add tomatoes with juices, crushing them with your hands as you add them. Add cream and chopped cilantro. Meanwhile, preheat broiler. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Do Ahead: Chicken can be made 2 days ahead.
South Indian Lentil Cakes with Raita. Raita Preheat oven to 450°. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Lentil Cakes Rinse legumes; place in a medium bowl with rice. Drain legumes and rice; transfer to a food processor. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves Recipe | Bon Appetit. Purée chiles, garlic, buttermilk, cilantro, mint, ginger, and salt in a blender until smooth.
Place chicken in a large bowl, add buttermilk mixture, and toss to combine. Cover and chill at least 4 hours and preferably 24 hours. Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in vegetable oil to measure 1" and heat over medium-high heat until thermometer registers 325°.
Place flour in a shallow bowl. Remove chicken from marinade, scraping off excess, and pat dry. Dredge chicken in flour, shaking off excess. Fry curry leaves in vegetable oil until sizzling, about 1 minute; transfer to a paper towel–lined plate. Serve chicken with fried curry leaves and peach chutney. Onion Naan Recipe. Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes. Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy. Transfer dough to a lightly floured work surface.
Punch down dough and divide into 10 pieces. Heat a large cast-iron or other heavy skillet over medium-high heat. DO AHEAD: Naan dough can be made 4 hours before shaping. Paneer Curry with Peas | Bon Appetit. Indian-Spiced Chicken with Tomato and Cream Recipe | Bon Appetit. Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper.
Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate. Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1½–2 hours. Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. DO AHEAD: Stew can be made 3 days ahead.
Spicy Sautéed Spinach Recipe | Bon Appetit. Delhi-Style Yogurt-Marinated Lamb with Nut Crust Recipe - Bon Appétit Recipe | Bon Appetit. For marinade and lamb Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Place 1 cup yogurt marinade in small bowl. Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap). For topping Preheat oven to 375°F. Remove plastic and scrape most of marinade off top of lamb. Transfer lamb to platter. Easy Chicken Masala Recipe | Bon Appetit. Spiced Lamb Chops Recipe | Bon Appetit. Tandoori-Spiced Chicken with Tomato-Ginger Chutney Recipe | Bon Appetit. Indian Takeout Dishes to Try - Bon Appétit | Bon Appetit.
If you are anything like us, your love of Indian food knows no bounds—particularly takeout Chicken Tikka Masala. We can't blame you for being mildly addicted: The chicken is always impossibly tender (thanks, yogurt marinade), and the sauce is just the right balance of spicy, sweet, and creamy. Add a double order of naan bread, and you've got the world's most perfect meal.
But there's a whole world of incredible Indian food out there, and it goes way beyond the tikka. Here's everything you should be ordering, according to the experts of Indian cuisine. Coconut Milk Curry with Fish Hailing from coastal regions of India, and in particular, Sri Lanka, this curry is light, fresh, and tropical in flavor. Laccha Paratha Like naan?
Goat Curry Whether it's Southern or Northern Indian in style, you'd be hard-pressed to find an Indian restaurant without a great curry or two on its menu. Chicken Vindaloo Okay, so you're not feeling brave enough to get some goat. Baingan Bharta Feeling motivated? Chicken Tikka Masala Recipe | Bon Appetit. Curried Chickpeas with Spinach and Tomatoes. Indian Compound Butter Recipe | Bon Appetit. 19 Spicy Curries From Around the World.