Chana Masala

This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.

2 c dried chickpeas
2 Tbsp oil or ghee
1 tsp cumin seeds
1 onion, chopped
2 tsp minced garlic
2 tsp grated ginger
1 c canned diced tomatoes with juice
2 tsp coriander powder
2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp turmeric
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne, to taste
2 c water
2 tsp salt
1/2 c cilantro 

Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. 

Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.

Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. 

Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.

Chicken Tikka Masala

Chicken tikka masala is two recipes in one. Chicken tikka, marinated grilled chicken, is delicious in its own right. "Tikka masala" is literally just leftovers: that grilled chicken is made into a new dish by simmering it in sauce. 

Consider serving the two elements of this dish in other ways. Chicken tikka is delicious with flatbread as a lunch sandwich,  for example. Try using the tikka masala sauce anywhere you would use a tomato-based sauce.

For marinade:
1/2 c plain yogurt
4 tsp grated fresh ginger root
4 tsp grated garlic cloves
2 Tbsp lime juice
4 tsp Kashmiri red chili powder, to taste
1 tsp ground turmeric
2 tsp garam masala
2 tsp salt, to taste
2 lb boneless, skinless chicken breasts (or other protein: salmon, paneer, etc)

For sauce:
2 Tbsp ghee or oil
1 tsp cumin seeds
2 c onion, finely diced
2 tsp grated fresh ginger root
2 tsp grated garlic cloves
1 tsp garam masala
2 tsp Kashmiri red chili powder, to taste
1 tsp ground turmeric
1 (14-oz) can diced tomatoes with liquid
1 c water
1/2 c heavy cream (opt.)
1/4 c chopped cilantro

For marinade, mix all ingredients, then add chicken. Marinate for 30 minutes or up to overnight. Grill or broil until cooked. Set aside.

For sauce: Heat ghee or oil over medium-high heat. Add cumin seeds; sizzle 30 seconds or until fragrant. Add onion; stir. When beginning to soften, add ginger and garlic; stir. When beginning to brown, add spices. Stir 30 seconds or until fragrant. Add tomatoes and water, stirring to bring up any brown bits. Pressure cook 3 minutes on HIGH with natural release. Puree with stick blender. Add salt to taste. Stir in cream if desired. 

To finish: Chop protein to desired size. Stir into sauce. Top with cilantro. Serves 8-10 as part of an Indian meal.

Ghee

 Ghee is nothing but clarified butter — butter that has been heated to cook out the milk solids and water naturally present in all butter. It is deeply flavorful, with a high smoke point, and is used extensively in both north and south Indian cooking. Given how easy it is to make, and the price of the only ingredient, it's ridiculous how much specialty stores charge for a jar. 

I like to cook my ghee until the butter browns. This is called "usli ghee." It adds an extra layer of depth to the flavor.

2 sticks butter

Melt butter in a medium saucepan over medium heat. No need to stir. When the butter starts to sizzle, watch and listen. This is the water cooking out. When it stops sizzling, watch until your ghee reaches the desired color. Pour through a fine-mesh sieve into a glass jar. Discard solids. Makes 3/4 cup ghee. 

Garam Masala

 This spice blend is crucial in much of north Indian cooking. "Garam" means "hot," and "masala" means mixture. Rather than being spicy, the name refers to the warming flavors of its ingredients. Traditional Ayurvedic teaching considers these spices to be warming to the body. 

Garam masala is traditionally made with whole roasted and ground spices, but I stopped doing it that way long ago because this substitute is quicker, much easier, and honestly pretty decent. It makes everything flavorful, aromatic and wonderful. (I still grate my own nutmeg, but the rest is just freshly purchased pre-ground spice.)

1 Tbsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Mix all ingredients together. Store in an airtight container, such as a spice jar or 4-ounce Mason jar.