Ginger Chicken & Bombay Aloo

A couple of days before my sister visited us this past weekend, she suggested that we cook an Indian meal together. I wholeheartedly agreed; one of the things we enjoy doing when we are together is cook!

I chose my favorite ginger chicken recipe (adapted from a recipe my mother passed on to me years and years ago) and a potato dish I had never tried before. We made basmati rice with peas and warmed up some naan, and it was a really delicious, satisfying meal. Below, the recipes.

Ginger Chicken (serves 4 – 6)

• 2 – 4 Tbsp vegetable oil
• 6 cloves garlic, peeled and minced
• 4-inch piece of fresh ginger root, peeled and chopped finely (or grated)
• 4 tsp garam masala (an Indian spice combination found in many grocery stores)
• 2 tsp sea salt
• 1 cup whole milk plain yogurt
• 2 lemons, juiced
• 1 (3-lb) chicken, cut into serving pieces (or 4 chicken breasts, cut into strips)

In a large skillet, heat the oil and add the garlic, ginger, garam masala, and salt. Cook for 2 or 3 minutes, until fragrant. Stir in yogurt and allow to cool. Add lemon juice and whisk together.

Arrange chicken in an ovenproof casserole dish. Pour marinade over chicken, turning to coat well. Marinate 6 hours or overnight.

Preheat oven to 350 and bake uncovered for 1 1/2 hours (only 1 hour if using boneless chicken breasts).

Bombay Aloo

• 3 Tbsp vegetable oil
• 1 tsp mustard seeds
• 2-inch piece of ginger, peeled and minced
• 1 tsp salt (or to taste)
• 1 pinch ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp chili powder
• 4 Tbsp butter
• 6 – 8 yukon gold potatoes*, peeled, parboiled, and cut into cubes
• 4 tomatoes, cores and peels removed and flesh diced
• 1 cup whole milk yogurt

Heat oil in a deep cast iron skillet or pan and add mustard seeds. When the seeds pop, ad the ginger and stir fry. Add the spices and salt and sauté for one minute. Add the butter, then the potatoes, folding until potatoes are coated in the spice mixture.

Cook for about 2 – 5 minutes, then stir in tomatoes and let stew uncovered for about 10 minutes. Finally add yogurt, stirring gently.

*I made the mistake of trying to use too many potatoes and the dish turned out a bit bland. Next time, I will stick with 6 – 8 largish-sized yukon gold!