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    Indian Recipes

    ACHARI CHICKEN GOSHT - Indian spicy and sour chicken stew

    ACHARI CHICKEN GOSHT - Indian spicy and sour chicken stew

    ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

    ALOO MATAR RECIPE: potatoes and peas Punjabi curry - all you need to know!

    SHRIKHAND RECIPE - Indian sweet & spicy flavored yogurt

    SHRIKHAND RECIPE - Indian sweet & spicy flavored yogurt

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    MANGO LASSI RECIPE - Refreshing Indian drink with yogurt, ginger and turmeric

    MANGO LASSI RECIPE - Refreshing Indian drink with yogurt, ginger and turmeric

    NAAN BREAD RECIPE & HISTORY - all you need to know!

    GHEE BUTTER RECIPE & HISTORY - Indian clarified butter

    GHEE BUTTER RECIPE & HISTORY - Indian clarified butter

    • 6 skinless chicken thighs • 1/2 white onion • 1/2 carrot • 2 cloves of garlic • 1/2 cup tomato puree • 3 tbsp ghee or vegetable oil • ½ glass pale ale beer • 2 tbsp fresh ginger, grated • 1 tbsp garam masala powder • 1 tsp ground cinnamon • 1/2 tsp turmeric powder • 1/2 tsp chili pepper flakes • 1 pinch ground nutmeg • 1 star anise • 1 tsp fresh cilantro, minced • to taste table salt CHICKEN AND SPICES Wash and dry the meat. Cut the chicken thighs into nuggets. Now, combine garam masala with cinnamon and turmeric. Massage the meat with powered spices, then store into a bowl covered with plastic wrap. SPICES AND VEGETABLES Chop coarsely the onion and carrots. Peel and crush the cloves of garlic. Peel and grate the ginger root. INTO THE PAN Pour the ghee, or vegetable oil, into a sauce pan, then place over medium heat. Now, pour garlic and chili peppers. Stir fry a few minutes, then add onions, carrots, and the star anise. When the onion is well cooked, add the chicken nuggets. Stir fry until the meat is golden, then, raise the flame at max power, and pour the beer. Let the alcohol evaporate for 3-4 minutes, the low the heat at medium, and add the tomato puree. Finally, cover and cook for 20-25 mins, until the chicken is well done, but still juicy. GARAM MASALA CHICKEN When the chicken is well cooked, raise the meat and store into a covered box. Now blend the sauce with the grated ginger and pour it again into the pan. Let cook the sauce 5 minutes more, then add the chicken pieces and minced cilantro. Serve the garam masala chicken with chapatti bread and pilaf rice.

    GARAM MASALA CHICKEN with fresh ginger and beer sauce

    INDIAN RED LENTILS DAL (masoor dal)

    INDIAN RED LENTILS DAL (masoor dal)

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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