This recipe is my ultimate go-to for a vibrant and flavorful comfort meal that brings a burst of exotic spices and creamy textures with every bite. Plus, it’s an absolute crowd-pleaser that lets me show off my culinary skills while indulging in the nostalgia of traditional Indian flavors.

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In my opinion, the Super Bowl is the best time to serve an Indian meal. My recipe centers around chicken that’s marinated in yogurt, ginger-garlic paste, and the warming spices typically found in Indian cooking, like turmeric and garam masala.

Basmati rice takes on its next-level flavor when cooked with and served alongside sweet onions and vibrant green peas, making the harmonious dish that much more delicious and giving the chicken extra reason to take the spotlight.

Ingredients

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Basmati Rice: A long-grain rice, high in carbohydrates, perfect for creating fluffy pilafs.

Chicken: The high-protein meat that stays tender, taking on robust Indian spices.

Ginger-garlic paste: Highly scented foundation, adds profundity, with advantages for inflammation.

Yogurt: Creamy texture, aids digestion, naturally tenderizes meat.

Garam Masala: Fragrant blend of spices; adds warmth, depth, and complexity.

Coconut Milk: Contributes creaminess and gentle sweetness; it’s full of healthy fats.

Ground Turmeric: Earthy spice, vibrant color, heralded for its anti-inflammatory powers.

Green Chilies: Contribute heat and spiciness; modify for preferred spice level.

Cilantro: Brightens dish, brings fresh, citrusy flavor.

Rich in antioxidants.

Ingredient Quantities

2 cups Basmati rice

4 cups Water

1 tsp Salt

1 tbsp Vegetable oil

2 large Onions, thinly sliced

1 lb Chicken, cut into bite-sized pieces

2 tbsp Ginger-garlic paste

1 tsp Turmeric powder

1 tbsp Garam masala

1 tbsp Ground coriander

2 tsp Ground cumin

1 tsp Red chili powder (adjust to taste)

1 cup Yogurt

1 can (14 oz) Coconut milk

1 cup Fresh cilantro, chopped

2 tbsp Ghee or butter

1 tsp Mustard seeds

1 tsp Cumin seeds

2 Green chilies, slit

3 Tomatoes, chopped

1 cup Peas (fresh or frozen)

Salt to taste

1 Lemon, cut into wedges

Cashews and raisins for garnish (optional)

Instructions

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1. Wash the basmati rice in cold running water until the water is clear. In a large pot, combine the rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-20 minutes, or until the rice is tender and the water is absorbed. Set aside.

2. In a large skillet, warm 1 tablespoon of vegetable oil over medium heat. Toss in the onions, sliced, and the next few minutes. They will soften and turn a luscious golden brown. When they’re partway there, remove half and set it aside for your restaurant-quality garnish.

3. In the identical pan, toss in the chicken parts and sauté them until they begin to assume a brown hue. Blend in the ginger-garlic paste, turmeric powder, garam masala, ground coriander, ground cumin, and red chili powder. Allow a few minutes of cooking time for the spices to really send their scents wafting through the air.

4. To the chicken mixture, add the diced tomatoes and cook until they soften and the oil starts to separate. Stir in the yogurt and coconut milk, mix well, and bring to a mild simmer. Cook until the chicken is done and the sauce thickens.

5. In a separate frying pan, warm 2 tablespoons of ghee or butter on medium heat. When the ghee or butter is hot, add mustard seeds and cumin seeds. After the seeds have a chance to pop and the pan is aromatic, add the slit green chilies and sauté for about a minute.

6. Mix in the peas and cook for another 2-3 minutes. Pour this well-seasoned mixture over the chicken curry you prepared earlier, combining everything nicely.

7. Place the large dish for serving the cooked rice in a spot next to the wok. Use the spatula to transfer the cooked rice from the wok into the large serving dish. Place the chicken atop the rice and drizzle it with sauce, spreading it evenly over the surface.

8. Dust the top with the reserved sautéed onions and the chopped cilantro. Add salt if it needs it.

9. If using, garnish the dish with cashews and raisins, and serve with lemon wedges for an added zest.

10. Savor this tasty, Indian-inspired dish as you cheer for your choice of team in the Super Bowl!

Equipment Needed

1. Large pot with lid
2. Large skillet
3. Frying pan
4. Spatula
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Mixing spoon
10. Serving dish

FAQ

Q: Can I make this recipe vegetarian?A: Yes, for a vegetarian version, you can swap out the chicken for paneer or tofu.

Q: How do I cook Basmati rice perfectly for this recipe?A: Several times, rinse the rice until the water runs clear, then cook it with water and salt until it is fluffy. After cooking, let it rest for 10 minutes off the heat.

Q: Can I prepare this dish in advance?Yes, preparing the curry component ahead of time and reheating it is acceptable. The rice, however, should be freshly cooked just before serving for best results.

Q: What can I use as a substitute for coconut milk?You can use heavy cream or almond milk in place of the base, though this may alter the flavor slightly.

Q: How do I control the spiciness of the dish?Adjust according to your taste preference the amount of red chili powder and green chilies.

Q: Can I use brown rice instead of basmati rice?Yes, but note that cooking brown rice takes more time, and its texture differs from white rice.

Q: What is the best way to store leftovers?A: Leftovers can be kept in an airtight container in the fridge for up to 72 hours. When you’re ready to eat them, warm them up in the microwave or on the stovetop.

Substitutions and Variations

When it comes to Basmati rice, if you need to substitute it, consider using Jasmine rice or long-grain white rice.
Use canola oil, sunflower oil, or avocado oil in place of vegetable oil.
For Chicken: Substitute turkey or use firm tofu to make a vegetarian version.
For Yogurt: Replace with Greek yogurt or coconut yogurt if you want an option that is free of dairy.
If coconut milk is not available, use almond milk with a splash of coconut extract or cream.

Pro Tips

1. Toast the Rice: Before cooking the basmati rice, consider toasting it in a dry pan for a few minutes until it starts to emit a nutty aroma. This enhances the flavor and gives the rice a richer taste.

2. Marinate the Chicken: For more flavorful chicken, marinate it with the ginger-garlic paste, turmeric, and a bit of yogurt for 30 minutes to a few hours before cooking. This allows the spices to penetrate the meat.

3. Layer the Garnishes: When garnishing the dish, consider layering sautéed onions, cashews, and cilantro in stages rather than all at once. This technique adds depth and varying texture throughout the dish.

4. Adjusting Spice Levels: If you’re sensitive to spice, reduce the amount of red chili powder and use only one slit green chili. Conversely, if you enjoy heat, opt for spicier green chilies or add extra chili powder.

5. Use Fresh Peas: If possible, use fresh peas instead of frozen. They offer a sweeter taste and a crunchier texture, which can add another dimension to the dish. If using frozen peas, thaw them before adding to shorten the cooking time and preserve their flavor.

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Super Bowl Indian Recipes For A Crowd

My favorite Super Bowl Indian Recipes For A Crowd

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Equipment Needed:

1. Large pot with lid
2. Large skillet
3. Frying pan
4. Spatula
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Mixing spoon
10. Serving dish

Ingredients:

2 cups Basmati rice

4 cups Water

1 tsp Salt

1 tbsp Vegetable oil

2 large Onions, thinly sliced

1 lb Chicken, cut into bite-sized pieces

2 tbsp Ginger-garlic paste

1 tsp Turmeric powder

1 tbsp Garam masala

1 tbsp Ground coriander

2 tsp Ground cumin

1 tsp Red chili powder (adjust to taste)

1 cup Yogurt

1 can (14 oz) Coconut milk

1 cup Fresh cilantro, chopped

2 tbsp Ghee or butter

1 tsp Mustard seeds

1 tsp Cumin seeds

2 Green chilies, slit

3 Tomatoes, chopped

1 cup Peas (fresh or frozen)

Salt to taste

1 Lemon, cut into wedges

Cashews and raisins for garnish (optional)

Instructions:

1. Wash the basmati rice in cold running water until the water is clear. In a large pot, combine the rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-20 minutes, or until the rice is tender and the water is absorbed. Set aside.

2. In a large skillet, warm 1 tablespoon of vegetable oil over medium heat. Toss in the onions, sliced, and the next few minutes. They will soften and turn a luscious golden brown. When they’re partway there, remove half and set it aside for your restaurant-quality garnish.

3. In the identical pan, toss in the chicken parts and sauté them until they begin to assume a brown hue. Blend in the ginger-garlic paste, turmeric powder, garam masala, ground coriander, ground cumin, and red chili powder. Allow a few minutes of cooking time for the spices to really send their scents wafting through the air.

4. To the chicken mixture, add the diced tomatoes and cook until they soften and the oil starts to separate. Stir in the yogurt and coconut milk, mix well, and bring to a mild simmer. Cook until the chicken is done and the sauce thickens.

5. In a separate frying pan, warm 2 tablespoons of ghee or butter on medium heat. When the ghee or butter is hot, add mustard seeds and cumin seeds. After the seeds have a chance to pop and the pan is aromatic, add the slit green chilies and sauté for about a minute.

6. Mix in the peas and cook for another 2-3 minutes. Pour this well-seasoned mixture over the chicken curry you prepared earlier, combining everything nicely.

7. Place the large dish for serving the cooked rice in a spot next to the wok. Use the spatula to transfer the cooked rice from the wok into the large serving dish. Place the chicken atop the rice and drizzle it with sauce, spreading it evenly over the surface.

8. Dust the top with the reserved sautéed onions and the chopped cilantro. Add salt if it needs it.

9. If using, garnish the dish with cashews and raisins, and serve with lemon wedges for an added zest.

10. Savor this tasty, Indian-inspired dish as you cheer for your choice of team in the Super Bowl!