Homemade Salsa

Ingredients
2 Hatch Green Chili's (optional)
1 14.5 ounce diced fire roasted tomatoes or diced tomatoes can
1 10 ounce mild diced tomatoes & green chili can
2 cloves fresh garlic 
1/2 onion, chopped
2 teaspoons salt
3 teaspoons sugar
1 teaspoon roasted cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons vinegar
1-2 limes
2 tablespoons cilantro

Directions

1. Roast hatch green chili. 
2. Once roasted, let it cool for 2-3 minute. 
3. Place chili's in a bag for 5-6 minutes so the skin comes off easily.
4. Take skin off chili. 
5. Add canned diced tomatoes, garlic, onion, salt, sugar, roasted cumin powder, garlic powder, onion powder, vinegar, lime, and cilantro to a food processer. 
6. Blend everything really well. 
7. Taste and adjust to your taste.

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Imlee Chutney/Mint Imlee Chutney

IMLEE CHUTNEY BASE

Ingredients

14 ounce Tamarind Seedless Packet 

10 seedless dry dates

Directions

1. Soak tamarind and dry dates in water for 2 hours or overnight
2. Cook over low-medium heat for 1 hour and stir occasionally
3. Once cooled, blend everything really well with an immersion blender 
4. Once blended, strain the chutney

This is the base imlee chutney you can use for different types of chutneys. You can freeze the chutney to use later. 

MINT IMLEE CHUTNEY 

Best with Tikka Flavors

Ingredients

1 cup mint leaves

2 tablespoons coriander

2 tablespoons cumin seeds

1 jalapeno (can add more if you like more heat)

1 cup cilantro

1 teaspoon crushed red pepper

3 teaspoons salt

5 teaspoons sugar

1/2 teaspoon citric acid

2 cups imlee chutney base

1 - 2 tablespoons water, if needed

1. Roast coriander and cumin seeds in a pan over high heat. Be sure not to burn the seeds. Move the pan occasionally. Wait for coriander/cumin aroma from the roast. 
2. Take off the heat once you smell aroma and stir pan around for a minute. Take out of pan so it doesn't burn.
3. In a blender, blend mint, roasted coriander, roasted cumin seeds, jalapeno, and cilantro to a puree. 
4. Add crushed red pepper, salt, sugar, citric acid, and tamarind puree. 
5. If mixture is not blending, add 1 tablespoon of water at a time. 
6. Taste and adjust spices to your taste. 
7. You can refrigerate or freeze the chutney to use later. 

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Butter Chicken

INGREDIENTS
Marination 
1 pound chicken 
1/2 cup yogurt
2 tablespoons Shan Tandoori masala
2 tablespoons ginger-garlic paste 

Butter Chicken Puree
8-9 chopped tomatoes 

1 small onion 
20 cashews
3 green cardamom
1 tablespoon butter/ghee
1 medium sized mace of nutmeg/javanthri
1 tablespoon ginger-garlic paste OR 1 inch ginger clove and 2-3 garlic cloves 

2 tablespoons butter/ghee
1-2 inch ginger, chopped
1 jalapeno unseeded, chopped
1/2 to 1 tablespoon sugar
2 - 3 tablespoon ketchup
2 - 3 teaspoons kashmiri red pepper
2 - 3 teaspoons roasted ground cumin
1 teaspoon tumeric
1 tablespoon Shan Tandoori masala
1 - 1 1/2 cup heavy whipping cream

1 inch ginger - chopped 

For Methi:
2-3 tablespoons kasoori methi
3 tablespoons butter/ghee

DIRECTIONS

1. Create chicken marinade with yogurt, Shan Tandoori masala, and ginger-garlic paste.
2. Mix chicken in marinade. Cover and leave overnight.
3. On the next day, heat oven to 400F degrees. Cook chicken on a foiled tray in oven or grill for 20-25 minutes. Stir around every 10 minutes. Once complete,take out of oven/grill and set aside.
4. Put cashews in warm water for 15 - 20 min. Blend cashews after with 1 tablespoon water to make a paste. 
5. While chicken cooks, cook tomatoes, onion, cardamom, butter, mace of nutmeg/javanthri, and ginger-garlic paste in a covered pan on high heat for 15 minutes. Stir occasionally. Once cooked, turn off heat and let cool.
6. Once cooled, pour in blender and puree completely. It should be a smooth sauce. 
7. Strain the pureed sauce into a separate bowl.
8. In a separate pan, melt 2 tablespoons butter/ghee and saute ginger, jalapeno for 1 minute. Then add cashew paste for a minute. 
9. Mix in puree and cooked chicken into pan and cook on medium for 10 minutes.
10. Add sugar, ketchup, kashmiri red pepper, roasted cumin, and tumeric and cook for 10 minutes. 
11. Add 1 tablespoon tandoori masala and heavy whipping cream
12. In a separate pan, saute butter/ghee and kasoori methi for 1-2 minutes on medium heat. Be careful not to burn the methi. Once cooked, add into butter chicken and mix well. 
13. Serve with naan. 

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Bihari Kabab

Ingredients
4-5 chicken breasts or 2 pounds chicken tenders
1/2 packet Laziza Bihari Kabab Masala
1/3 cup mustard oil
2 tablespoons ginger garlic paste
2 cups plain yogurt
1 cup fried onion
Cilantro for garnish 

Directions

1. Cut chicken breasts in to 2 to 3 strips of chicken. Flatten the pieces with a meat tenderizer.If you are using chicken tenders, then you do not have to cut the chicken into strips. Flatten the chicken tender pieces. 
2. In a separate bowl, mix the masala, mustard oil, ginger garlic paste, yogurt, and onion together to create a marinade. 
3. Add chicken to the marinade and let it sit for 30 minutes or more.
4. Once marination time is complete, cook chicken with the marinade over medium heat and covered for 30 minutes.
5. Once cooked, add salt and more masala if needed. This depends on your taste. 
6. Turn off heat.
7. To get a smoky taste, heat up a piece of charcoal on the grill. Once the piece of charcoal is hot, place it in a small steel bowl/cup. Place the bowl/cup on top of cooked bihari chicken. The heat should be turned off at this point. Pour oil on the charcoal. This will cause the charcoal to let out smoke. Cover the pot of chicken and let the charcoal sit for no more than 5 minutes. This will give a smoky grilled flavor. 
8. Garnish with cilantro and serve. 

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