Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!

Chole Chaat

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles

2 tablespoons of oil

1/4 cup of besan (gram flour)

1 tablespoon of grated ginger

1 minced green chili, seeds removed

1 1/2 teaspoons of salt

1 teaspoon of black salt

1/2 teaspoon of black pepper

1 teaspoon of roasted cumin powder

1 teaspoon of mango powder

1 teaspoon of garam masala

2 teaspoons of lemon juice

1/4 cup of tamarind chutney

Heat oil in a saucepan and add the besan, stirring until it becomes golden brown.

Add the grated ginger, minced green chili, and cooked chickpeas to the besan mixture.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and add 1/2 cup of water.

Lightly mash the chickpeas and let the mixture simmer on low heat for 10-15 minutes.

Remove from heat and mix in garam masala and lemon juice. Let it sit for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve alongside toasted bread slices, French bread, or crispy potato wedges.

Cannoli Tart

For the Crust:

• Cooking spray

• 160 g all-purpose flour (5.7 ounces; 1 1/4 cups)

• 50 g granulated sugar (1.8 ounces; 1/4 cup)

• 3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

• 1/2 teaspoon ground cinnamon

• 85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

• 5 tablespoons (80 ml) heavy cream

• 1 teaspoon (5 ml) vanilla extract

• 1 egg white, lightly beaten (save egg yolk for filling below)

For the Filling:

• 425 g whole milk ricotta (from one 15-ounce container)

• 50 g granulated sugar (1.8 ounces; 1/4 cup)

• 1 large egg plus 1 large egg yolk, divided

• 1 teaspoon (5 ml) vanilla extract

• 1/2 teaspoon orange zest from about 1/2 a large orange 

• 1/8 teaspoon ground cinnamon

• Pinch kosher salt

• 85 g (3 ounces) dark or semisweet chocolate finely chopped

• 30 g shelled, toasted pistachios (1 ounce; 1/4 cup), for topping (optional)

• Powdered sugar, for topping

Directions

1. For the Crust: Adjust oven rack to middle position and preheat the oven to 400°F (200°C). Lightly grease an 8-inch tart pan with a removable bottom.

2. In a medium mixing bowl, combine flour, sugar, salt, and cinnamon and whisk to combine. Add butter cubes and, using hands, work butter into the dry ingredients until mixture is the texture of a coarse meal. Add cream and vanilla and toss the mixture until large clumps of dough form.

3. Press 2/3 of the dough mixture evenly into the bottom of the prepared tart pan, then press the remaining dough into the sides. Prick the bottom of the dough all over with the tines of a fork. Freeze until firm, about 15 minutes.

4. Line the chilled pastry with a large piece of aluminum foil, taking care to press the foil into the corners of the pan. Fill the foil with pie weights, dried beans, dried rice, or sugar all the way to the brim. Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake until crust is deep golden brown on the sides, about 15 minutes. Carefully remove the foil and pie weights and bake until crust bottom is dry to the touch and deep golden brown, 5 to 10 minutes. Remove from oven and cool until no longer too hot to touch, 5 to 10 minutes. Using a pastry brush, brush crust all over with a thin layer of the beaten egg white. Return crust to oven and bake until egg white has dried and crust is shiny, 2 to 5 minutes longer. Set aside to cool while preparing the custard.

5. For the Custard: Reduce oven temperature to 325°F (163°C). In a medium mixing bowl, whisk ricotta, sugar, egg, egg yolk, orange zest, vanilla, cinnamon, and salt until smooth. Using a spatula, stir in chocolate until well combined, then pour custard into prepared crust (note that the custard will be fairly thick). Spread custard into an even layer, then bake until custard is just set all the way through but center still jiggles slightly when pan is shaken, 20 to 25 minutes. Cool on counter for 30 minutes, then cover the tart loosely with plastic and refrigerate for at least 2 hours and up to 1 day before serving.

6. Just before serving, scatter pistachios over top of tart, if using.Using a fine-mesh strainer, dust generously with powdered sugar. Slice and serve.