Indian Take-In

Surprisingly, there aren't a whole lot of options for good, cheap, quick Indian food here in Central Austin. So, when we don't feel like shelling out 40+bucks for Clay Pit, or driving down to Tarka, or up to Bombay Bistro- here are my go-to recipes for a yummy Indian feast. (Yes, there's India Palace, and Star of India- but sometimes even they seem to far to travel. And they're not that cheap, either. We like a sampling of everything for our Indian fix!)
(Modified slightly from Bon Appetit- and I apologize for all the borrowed photos lately! By the time dinner is ready, this baby is ready to EAT! I'll try to take more pics.)

Event: Indian Take-In
Menu:
Easy Chicken Masala
Basmati Rice with Cumin, Peas, and Carrots
Caramelized Cumin-Roasted Carrots
Cool Cucumber Raita
Oven Warmed Naan (Indian flat-bread, HEB makes white, wheat and garlic versions and sells it in the deli area.)


Easy Chicken Masala
1 c plain yogurt
1/4 c coarsely chopped cilantro
3 tbsp extra virgin olive oil
2 tsp kosher salt
1 tbsp garam masala (Indian spice mixture available at Whole Foods or Central Market in bulk spice section)
1 large garlic clove, minced
1 whole chicken, cut into 8 roasting pieces OR 6 boneless skinless chicken breasts or 1 pkg chicken tenders
2 small onions, cut into 1/4 inch slices


Mix yogurt, cilantro, olive oil, salt, garam masala, and garlic in a roasting pan or large bowl. Add chicken and coat all sides. Cover with plastic wrap, refrigerate at least 2 hours. (Or overnight!)
PH oven to 400 degrees. Arrange onions on a large rimmed baking sheet to form bed for chicken. Arrange chicken pieces on top of onions in a single layer. Discard remaining marinade. Roast chicken until cooked through and juices run clear. (30mins to an hour, depending on cut of chicken used. Breasts/tenders will take significantly less time than bone-in chicken pieces.) Serve chicken with roasted onions. 


Basmati Rice with Cumin, Peas, and Carrots
1 c basmati rice
1/2 tsp cumin seeds
1/4 c frozen peas and carrots mixture


Cook rice according to package directions. While fluffing, add cumin seeds and peas and carrots. Cover and let veggies thaw before serving. (Approx. 5 mins)


Caramelized Cumin-Roasted Carrots
non-stick spray
6 medium carrots, peeled and cut into diagonal 1/4 inch slices
2 tbsp extra virgin olive oil
1 1/2 tsp cumin seeds
2 tsp kosher salt


PH oven to 400 (Same as for chicken recipe.) Spray roasting pan with non-stick spray. Combine carrots and all remaining ingredients in a large bowl; toss to coat. Spread in a single layer on roasting pan. Roast carrots until tender and lightly caramelized; turning once. 35-40 minutes.


Cool Cucumber Raita
(One way to make raita... out of many. I could do a whole post about different takes on yogurt sauces.)
2 c plain yogurt 
1 english (hothouse) cucumber, peeled and coarsely grated
1/2 tsp kosher salt
2 tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh mint


Combine all ingredients in a medium bowl. Chill 30 mins. Serve with chicken and warmed naan.