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chicken curry

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[Note: This dish was previously, incorrectly called “Chicken Tikka Masala.”]

In February, I fell into an I Miss GBBO rabbit hole (my interest waned when Mel, Sue and Mary Berry left, although perhaps it’s my loss) and found myself on Chetna Makan, the talented semifinalist from the 2014 season’s YouTube page, watching her make her mom’s chicken curry. It looked absolutely amazing. I watched the video, “BEST Chicken Curry recipe!” three times, and, having failed to find the recipe online or in her cookbooks, did that thing I imagine we had to in the pre-internet era of food television: wrote down the recipe from what she was saying. My kids were in the backseat and I kept saying “shh! I need to hear what spice this is!” (I’m fun.)


fresh tomatoes, just trust memarinated chicken, onions, tomatoes, and spice

I have so many dishes of Indian subcontinent origin on this site, but there hasn’t been a go-to chicken curry, just this sheet pan tikka, mostly because I didn’t know I needed one in my life. Silly Deb. But then I followed the recipe from my scrawled notes, we ate it for dinner, and absolutely did not shut up about it for at least three weeks after, telling everyone I saw about this “unbelievably good chicken curry” that would now be a staple in my cooking repertoire forever. I told friends to watch the video and make it, and would then text them a list of the changes I’d made and shockingly, this [“Watch and transcribe a 5-minute cooking video and then make these edits”] didn’t tempt anyone. I mean, if only I had an internet website I could share the edited recipe on and send them a link to? Nah, who needs that noise.


cook onions and cumin seedadd all the spicesadd tomatoes and pasteadd the marinated chicken

But despite vowing to make it forever and ever, I didn’t do it again for eight months, and I realized as some point I was afraid that my notes weren’t very good or that I’d remembered is better than it was — because it’s that the worst, having oversold something… to yourself? However, last week my craving was finally stronger than my fear of muddling the memory of it with something good but not shout-from-the-rooftops good and I tackled it again and it barely made it to the table for dinner because everyone around that day wanted to eat it straight from the pot, standing up. It is shockingly rich for something with only a cup of yogurt in it, but more, cozy and complex. Cooking the base flavors deeply and layered helps build a foundation that makes even a 6-pack of chicken thigh cutlets from the grocery store taste like something you’ve toiled over all day. I will never go eight months without making it again.

finished chicken curry

Previously

Six months ago: Toasted Pecan Cake
One year ago: Even More Perfect Apple Pie
Two years ago: Quick Pasta and Chickpeas and Chocolate Olive Oil Cake
Three years ago: Garlic Wine and Butter Steamed Clams, Baked Alaska, Indian-Spiced Cauliflower Soup and Skillet-Baked Pasta with Five Cheeses
Four years ago: My Old-School Baked Ziti and Cannoli Pound Cake
Five years ago: Better Chicken Pot Pies and Better Chocolate Babka
Six years ago: Miso Sweet Potato and Broccoli Bowl and Purple Plum Torte
Seven years ago: Pumpkin Cinnamon Rolls
Eight years ago: Apple Pie Cookies
Nine years ago: Mushroom Lasagna
Ten years ago: Quiche Lorraine and Breakfast Apple Granola Crisp
Eleven years ago: Majestic and Moist Honey Cake, Best Challah (Egg Bread), and Mom’s Apple Cake
Twelve years ago: Peter Reinhart’s Bagels and Peanut Butter Brownies
Thirteen years ago: Lemon Cake

Chicken Curry

Note: This dish was previously, incorrectly called “Chicken Tikka Masala.” All the other recipe notes are at the end of the recipe, since there are many.

  • 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup plain, full-fat yogurt (I use Greek; with Greek, 2% worked too)
  • 4 garlic cloves, minced or grated, divided
  • 2-inch piece of ginger, minced or grated, divided
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 2 to 3 tablespoons neutral oil or ghee
  • 2 large yellow onions, minced
  • 1 teaspoon cumin seeds
  • About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
  • 1/2 cup water
Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside for whatever time you’ve got — you can use them right away, in an hour, or up to a day.

In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomatoes and cook until they begin to break down, 4 minutes. Add tomato paste, cook for another 2 minutes. Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.

Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.

Notes:
* In the video, Chetna Makan makes this with one whole chicken that’s been skinned and cut into chunks; I do not doubt that having bones in the mix provide a deeper flavor. I went with boneless chicken thighs for speed and ease.

* Re, fresh tomatoes: I often see fresh tomatoes suggested in Indian dishes and found it surprising, when they’re so lousy out of season and canned tomatoes are so consistent. But in Priya Krishna’s Indian-ish cookbook, she suggests that you only use canned tomatoes “if you have to.” She said she finds that even those sad fresh winter tomatoes seem to work better in bringing that necessary brightness to Indian dishes than canned ones.” I’ve used fresh tomatoes in dishes that call for them since, even firm, unjuicy ones, and really like the complexity they bring once cooked. I’m fully converted.

* Re, removing dairy: I definitely think you could marinate the chicken in full-fat coconut milk (I find the cans from Trader Joe’s particularly rich) for a similarly delicious dish.

* Re, InstantPot: Yes, I think you could. Chunks of boneless thighs usually take 7 minutes for me on high, however, I suspect by the time the IP comes up to pressure and then releases, you’ll have saved little of the 25 minutes stovetop simmering time. But, the IP is hands-off, and that counts too.

* About the name: Makan calls the recipe chicken curry, but I took the liberty of calling it by what seems to be its full dish name: chicken tikka masala. (Please correct me if I’m wrong.) I read mixed things about the word “curry,” which can be confusing — more here on why, but it’s basically it’s catch-all term that doesn’t mean a whole lot.

* I’m using the pot you probably see all of the time here, a Staub 4-quart braiser. The rice you see is golden sella basmati rice; I bought mine at Kalustyan’s.

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Salted Caramel Rice Pudding

https://thestayathomechef.com/salted-caramel-rice-pudding/

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 This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Rice Pudding

You might be thinking that rice pudding is your grandma’s dessert, especially if you’re picturing raisins in a bland, gelatinous blob of rice. Not this rice pudding! This from-scratch recipe is both timeless and super simple to make. Also, it results in a decadent dessert you and your grandma will love. Delicious, creamy, salty, and sweet—this rice pudding has it all!

Rice pudding exists as a dessert in many different forms the world over. Rice is a staple in so many countries, and has that sweet, mild flavor that can be made into a savory side dish, a yummy Mexican drink, or a sweet dessert. This recipe uses Arborio rice, the same kind that is used to make risotto, as it is less starchy and keeps its form a little better than other rices. If you’ve never made rice pudding or caramel before, it could be especially helpful to watch the video and see how it’s done.
To make this yummy dessert, you will start by boiling Arborio rice in milk, egg and sugar and then setting that to simmer. Then you will make an easy from-scratch caramel sauce by melting sugar in a saucepan, adding butter, and then adding heavy cream and salt. This sumptuous sauce is what you will mix into and drizzle over the rice pudding for a seriously tasty treat.

  • Can this be made with regular rice?

    Yes. We prefer the creamier texture of Arborio rice, but regular white rice will also work just fine. Reduce the cooking time to about 20 minutes.

  • Can rice pudding be made in a rice cooker?

    No. This recipe requires a low simmer with stirring in order to reach the right consistency, as the rice is boiled in milk and sugar.

  • Do add-ins go well with rice pudding? What other items can I add besides salted caramel?

    Absolutely. Rice pudding is kind of like vanilla ice cream. It is creamy and sweet and can mix well with lots of different flavors. If you want a little more sumpin’ sumpin’ with your rice pudding, you can try sprinkling some toasted pecans on it, sliced bananas, cinnamon, chocolate chips, apple slices, or even the traditional raisins.

If you need a caramel fix, check out these other amazing recipes and caramel creations:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Salted Caramel Rice Pudding

This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Cook Time35 mins

Total Time35 mins

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Servings: 6 Servings

Ingredients

Rice Pudding

  • 3/4 cup arborio rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons butter diced
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Instructions

  • In a large saucepan make the rice pudding. First put the rice in the pan. Whisk together milk, sugar, egg, salt, and vanilla. Pour over rice.

  • Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer 20 to 30 minutes until rice is cooked and absorbed most of the liquid, leaving a creamy sauce.

  • Meanwhile, make the salted caramel sauce. In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns a golden brown, add in butter until melted. Pour in heavy cream and bring to a simmer, without increasing the heat. Simmer 90 seconds. Remove from heat and stir in salt.

  • Stir 2/3rd of the salted caramel mixture into the rice pudding, reserving the remaining 1/3rd for drizzling over the top.

Nutrition

Calories: 537kcal | Carbohydrates: 76g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 655mg | Potassium: 205mg | Sugar: 56g | Vitamin A: 17.6% | Calcium: 15.8% | Iron: 6.8%

Course: Dessert

Cuisine: American

Keyword: Caramel Rice Pudding

Salted Caramel Rice Pudding

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5 Ingredient Homemade Chocolate Pudding

https://thestayathomechef.com/decadent-chocolate-pudding-from-scratch/

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Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you have ever had!

Chocolate Pudding Recipe

You might be picturing those little prepackaged cups you can throw into your lunch, but chocolate pudding can be so much more! Thicker and creamier than a mousse, chocolate pudding is just as decedent and rich. When you make this chocolate pudding recipe, you will get an idea of how fancy pudding can be. Family dessert, party dessert or romantic dessert—any which way you cut it, this from-scratch perfect pudding is sure to please!

This dessert features a butter and cornstarch base, with heavy cream, sugar and chocolate chips melted together in a saucepan, then cooled for an hour in the refrigerator. Voila! It only takes a few minutes to make and a whole lot of patience to wait for it to set before you can savor it. But guess what? It’s worth the wait!

  • Can I use milk instead of heavy cream?

    Yes. We much prefer the heavy whipping cream for both taste and texture, but it is possible to use whole milk instead. If you choose to use whole milk, increase the cornstarch to two full tablespoons.

  • Can I use baker’s chocolate instead of chocolate chips?

    Swapping the chocolate chips out will change the texture and taste of this pudding. You can do it, but we recommend the chocolate chips. If you choose to use baker’s chocolate, substitute the chocolate chips for 6 ounces of baker’s chocolate. Increase the sugar to half a cup and the butter to three tablespoons.

  • Can chocolate pudding be made into a pie?

    Yes! This pudding is wonderful as a chocolate pie. You will want to double the recipe if you are filling a 9 inch pie plate that is one and a half inches deep or deeper. You can also just prepare the recipe as directed and add a layer of whipped cream.

 

PRO TIP: When it comes to heating milk or cream, gentle and slow is the way to go. If milk or cream gets too much heat, or heats to quickly it can scorch. Stirring constantly helps prevent scorching because it keeps the liquid flowing so that none of it should be touching the sides of the pan long enough for scorching to occur.

Chocolate lover? We’ve got you covered. Check out these other delicious chocolate treasures:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Chocolate Pudding

5 Ingredient Homemade Chocolate Pudding

Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you’ve ever had!

Prep Time5 mins

Cook Time5 mins

Cooling Time1 hr

Total Time1 hr 10 mins

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Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 4 teaspoons cornstarch
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.

  • Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.

  • When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in the chocolate chips until completely melted. Pour into serving glasses or a bowl.

  • Cover and let cool in the refrigerator until and serve when completely cooled and set, at least 1 hour.

Notes

While the pudding is cooling, place plastic wrap directly onto the top of the pudding in order to prevent a skin from forming. The plastic wrap should touch the top of the pudding directly. 

Nutrition

Serving: 0.5cups | Calories: 777kcal | Carbohydrates: 41g | Protein: 5g | Fat: 67g | Saturated Fat: 41g | Cholesterol: 181mg | Sodium: 100mg | Potassium: 344mg | Fiber: 4g | Sugar: 29g | Vitamin A: 38.9% | Vitamin C: 0.9% | Calcium: 10.5% | Iron: 15.8%

Course: Dessert

Cuisine: American

Keyword: Chocolate Pudding

Homemade Chocolate Pudding

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Ultimate Guide to Homemade Bread

https://thestayathomechef.com/homemade-bread/

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The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Homemade Bread

There is probably no smell on earth that is more inviting, comforting and symbolic of home than homemade bread. It is like a magnet for family and friends. Many of us have a recipe we’ve tried or one that has been passed down through family and friends. But making bread is also a science. There is a lot that goes into it and there are a lot of possible variations. We’ve included some of those here. After making many loaves of bread and trying many variations, the recipe we decided we like best for its taste and texture is made with milk instead of water, and requires very little kneading.

You will start by warming the milk in the microwave, and then combining that with all of the other ingredients in a stand mixer and letting it knead until a dough ball is formed. This only takes a couple minutes. That dough is placed in a greased bowl to rise for 90 minutes and then transferred to two greased bread pans to rise for another 60 minutes. The bread is then baked for 20 minutes covered and 20 minutes uncovered. Then, it will cool for another 20 minutes. You’re going to learn that the hardest part about this recipe is waiting to eat the bread!

 

SUBSTITUTION GUIDE

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. The kind of sweetener you use in making bread will alter the end result. Honey may add a floral element, depending on the source of your honey, while artificial sweeteners may add a metallic after taste.

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe.

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. The results are pictured below.

Visual Differences Between Whole Wheat and All White Bread

  • What if I don’t have a stand mixer? Can I make homemade bread by hand?

    You don’t need a stand mixer, you can knead this bread by hand. It is physically more work, but it doesn’t require a lot of kneading. You only need to knead the dough until all of the ingredients are combined and a dough ball forms that is smooth and elastic and slightly tacky to the touch.

  • Can I use this recipe in a bread machine?

    Yes. This recipe will work great in a bread machine.

  • Should I use a glass bread pan or a metal bread pan? What is the difference?

    Glass and metal conduct heat differently which means they bake bread differently too. A glass bread pan will produce a softer, less crispy crust. A metal bread pan, especially a darker metal bread pan, will produce a crispier crust that is darker brown in color. You can see the visual difference in the photo below with the loaf made in a metal pan on the left and the loaf made in a glass pan on the right.

Visual  Difference between metal pans and glass pans for baking bread

 

If you’re looking for more bread recipes, here are some of our favorites:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Bread Recipe

Ultimate Guide to Homemade Bread

The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Prep Time15 mins

Cook Time40 mins

Rising Time2 hrs 30 mins

Total Time3 hrs 25 mins

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Servings: 2 loaves

Ingredients

  • 2 1/4 cup milk
  • 2 tablespoons sugar
  • 2 1/4 teaspoon instant dry yeast
  • 1 tablespoon salt
  • 3 tablespoons melted butter
  • 5 1/2-6 cups all-purpose flour

Instructions

  • In a microwave safe bowl or cup, warm the milk until it is warm to the touch, 100-110 degrees Fahrenheit.

  • In the bowl of a stand mixer combine the milk, sugar, yeast, salt, melted butter, and 5 cups of flour. Knead on a low setting for 1 minute until combined, Slowly increase speed and add the remaining flour 1/4 cup at a time until the dough forms a smooth and elastic ball that is soft and tacky, but not sticky. 

  • Put the dough ball into a greased bowl, cover, and let rise for 90 minutes until double in size.

  • After 90 minutes, divide the dough into two equal pieces. Roll or press each piece into a 9-inch by 7-inch rectangle. Roll each lengthwise into a tight roll and pinch the ends shut.

  • Transfer each loaf into a lightly greased 9-inch by 5-inch bread loaf pan. Cover and let rise for an additional 60 minutes until double in size.

  • Preheat an oven to 350 degrees. Bake bread for 35-40 minutes until golden brown.

  • Remove the bread from the oven and let it cool in the pan for 10 minutes before removing the loaf from the pan and letting it cool completely.

Notes

SUBSTITUTIONS

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes. 

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. 

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. 

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe. 

Nutrition

Serving: 0.75inch slice | Calories: 138kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.6% | Calcium: 3.1% | Iron: 7.5%

Course: Bread

Cuisine: American

Keyword: Homemade Bread

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