Indian Feast

Main ingredient for the mango chutney

Main ingredient for the mango chutney

On facebook, I saw a list from Buzzfeed of 23 Classic Indian Restaurant Dishes You Can Make At Home and immediately wanted to make everything. I chose four dishes to begin with – Mango Chutney, Raita, Chicken Tikka Masala, and Naan. I have to say that normally I cheat a bit whenever I make Indian food. I buy jars of mango chutney, raita (yoghurt cucumber sauce), a basic curry paste for which ever main course I’d like, and prepackaged naan (Indian yoghurt based bread). When I browsed the recipes they each seemed easy, but when it came time to make everything in one day I instantly regretted it. Unless you want to spend your entire afternoon cooking, you should definitely make the mango chutney 2 days before and the raita 1 day before. It will taste better anyway because the flavors can settle. If you prepare these two sides ahead of time, then you have time to focus on your main course and making the naan. All four dishes were fantastic! At least all the time and effort I put in was worth it 🙂

Letting the mango salt overnight

Letting the mango salt overnight to get all of the excess water out

 

Making the mango chutney - first adding the apples, vinegar, and spices

Making the mango chutney – first adding the apples, vinegar, and spices

 

Next add the mango and let simmer for 40 minutes

Next add the mango and let simmer for 40 minutes

 

The finished product! I actually made enough to fill two bowls this size and both are already gone!

The finished product – I actually made enough to fill two bowls this size and both are already gone!

 

Making the rub for the chicken - salt, cumin, coriander, and cayenne pepper

Making the rub for the chicken – salt, cumin, coriander, and cayenne pepper

 

The chicken before being dipped into the yoghurt

The chicken before being dipped into the yoghurt

 

Preparing the yoghurt for the chicken - yoghurt, oil, ginger, and garlic

Preparing the yoghurt for the chicken – yoghurt, oil, ginger, and garlic

 

Ready to go into the oven

Ready to go into the oven

 

Sauteeing all of the herbs for the tikka masala sauce - just need to add the tomatoes, chicken, and cilantro!

Sauteeing all of the herbs for the tikka masala sauce – just need to add the tomatoes, chicken, and cilantro!

 

I forgot to take a photo with my camera of the final sauce! So please excuse this cell phone photo!

I forgot to take a photo with my camera of the final tikka masala, so please excuse this cell phone photo!

 

Getting the cucumber ready for the raita - peeled and deseeded

Getting the cucumber ready for the raita – peeled and deseeded

 

Adding the mint and ginger to the yoghurt, cucumber, cumin, and coriander

Adding the mint and ginger to the yoghurt, cucumber, cumin, and coriander

 

Any time I make Indian I will at least always make fresh raita - so delicious!!

Any time I make Indian I will at least always make fresh raita – so delicious!!

 

Homemade naan! Not the most beautiful but it was delicious!

Homemade naan – not the most beautiful but it tasted amazing!

 

And the result - our Indian feast! Naan, rice, chicken tikka masala, raita, and mango chutney.

And the result – our Indian feast! Naan, rice, chicken tikka masala, raita, and mango chutney.

 

More chicken dishes:

2 thoughts on “Indian Feast

    • I tried to follow the recipe exactly, but my dough was so liquidy from the yoghurt – it was impossible to even roll it. I thought I would try to cook it anyway and the result was perfect. We have a paella pan and I heated it up as much as possible and basically covered my hands in flour to coat the dough and threw it onto the pan (it flattened immediately). The results worked out well and it tasted how it was supposed to – it just wasn’t as pretty. I also skipped adding cilantro because I thought it would burn, plus I added a lot of cilantro to the tikka masala.

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