Tag Archives: Indian

Chicken in Tomato and Fenugreek Sauce

I picked up an Indian Cookbook over the weekend and opened to a random page for my next experiment.  Wouldn’t you know it, I landed on Chicken in Tomato and Fenugreek Sauce.

Of course, I seeing that I like to do things my own way I altered the recipe but you get the idea.


1 lb of cubed chicken (I strongly suggest dark meat. I only used white as that is what I had in the freezer)

3 tbsp of lime juice (left over from the last dish)

4 tbsp of olive oil

1 white onion, diced

2 tsp ginger paste

2 tsp garlic paste

2 1/2 tsp sea salt

1/2 tsp ground turmeric

1 tsp chili powder

1 tbsp coriander

15 oz can of diced tomatoes

1 tbsp fenugreek powder

1/2 garam masala

Handful of chopped cilantro

4 diced green chiles

1/2 cup warm water

Ready to go?

1 – Toss your diced chicken into a bowl, add 2 tsp of salt and your lime juice. Cover, shake and let sit for 30 mins.

2 – In a large skillet over medium heat, add your oil and onion. Cook for 5 to 7 minutes. Stir.

3 – Add the ginger, garlic paste and continue to stir for roughly a minute.

4 – Toss in your turmeric, chili powder, coriander and stir.  Heat for roughly one minute, then reduce your heat to medium-low.

5 – Add your tomatoes and cook for roughly 5 minutes. Check the taste, if needed add the additional 1/2 tsp of salt.

6 – Place in your chicken (juice and all), raise the heat to high, and cook for 5 minutes.

7 – Add your half cup of water, reduce heat to medium and cook for 10 minutes until the sauce begins to thicken up.

8 – Add your fenugreek, cilantro leaves (save a few for the final plating), garam masala and chilis  and cook for a few minutes, until the chilis become a bit tender.

9 – Plate over rice, add some cilantro and serve!

This is full of flavor and taste.  It doesn’t have too much kick, as some may expect, and the cilantro pulls everything together. I hope you enjoy.

PS – Did anyone notice the cost of Chicken going up a rather large amount recently?

Food experiment – "Indian" Tacos

I was sitting in the office today and thought to myself – I like tacos, I like Indian food, let’s give Indian Tacos a try. Sure, part of the reason the Taco concept never really caught on in Indian cuisine is that whole “sacred cow” thing but I wasn’t going to let a thing like thousands of years of spiritual belief get in the way of my hunger.

Here is what you’ll need for this dish.

  • 1 1/2 lb of 90/10 beef
  • 1 Yellow Onion
  • 4 Garlic Cloves
  • 2 tsp garam masala
  • 2 tsp Chili
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Coriander
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • Tomato (as topping)
  • Lettuce (as topping)
  • Cottage Cheese (as topping)
  • Flour Tortillas

Let’s just start off by saying this is not your typical Taco dish (obviously). Here we go…

  1. Cut your onion and garlic into very thin slices as the intent it so simply add flavor to the meat when cooking. Heat up your pan with olive oil, add your garlic and onion. Let brown ever so slighlty.
  2. Add meat, cook over a medium to low flame and mix
  3. As your meat is cooking add your spices – no specific order. While I only used 1/4 tsp of salt, I suggest you salt to your liking.

Cut your tomato and lettuce, and there you go, you are ready to eat. Now you may be wondering “What’s up with the cottage cheese?” Well, it is also a topping. Keeping with the theme of “Indian” I wanted a quick alternative to Paneer and cottage cheese is the answer. I know it will sound odd at first but it really works!

A big warning – make sure you use flour tortillas. The flavor of corn tortillas just don’t mix will with the seasoning in the meat.


I haven’t perfected the dish yet but it’s a good start. Hope you enjoy, and if you do happen to do your own version please let me know.