Techniques to Cooking Indian Cuisine

I’ve written so much about the love for Indian food. Most of which on achieving the proper technique, from crackling cumin seeds, browning onions with chopped ginger, developing spice-based sauces to low sodium marinades. Techniques are key to show off delightfully light, flavorful and healthy home style cooking, whether it’s an array of chicken, lentil soups, vegetarian curries enjoyed with fluffy basmati rice. In April, I love to share Tikka (pieces of spice marinated chicken), since it is the most ordered dish in Indian restaurants. In my kitchen, you will be using my signature yoghurt marinate without any artificial coloring and flavors. The results are tender pieces of chargrilled chicken tikka kebab enjoyed with a full Indian dinner of fluffy basmati rice, Sautéed Potatoes and Vegetables in garam masala and a warm bowl of green lentil soup. We will also take the tikka to the next level, by braising the chicken in fresh tomatoes, fenugreek and mustard sauce. The results are tender chicken smothered in the creamiest, most flavor- packed sauce ever!
Hands-on Cooking Menu
Chicken Tikka Masala in Homemade Spiced Cream Sauce and
Grilled Chicken Tikka Kebabs
Green Split Lentil Soup with Spinach
Sautéed Vegetables and Potatoes with Garam Masala