Tandoori

Tandoori

Tandoori Salmon
Serving 4
Prep Time: 50 mins

½ Cup Greek Plain Yogurt
4TBSP. Dellah Tandoori Seasoning
1tsp. Lemon Juice, Fresh
½ tsp. Garlic, Minced
½ tsp. Ginger, Peeled, Minced
½ TBSP. Kosher Salt
Pan Spray or Olive Oil
1-2lb. Salmon Filet
1TBSP. Jalapeno, Chopped (optional)

Combine Yogurt, Dellah Tandoori Seasoning, Lemon Juice, Garlic, and Kosher Salt

Lightly coat Baking Sheet with Pan Spray or Olive Oil
Place salmon on baking sheet and evenly spread Tandoori Yogurt mix over the Salmon filet.

Allow the salmon to marinate for at least 30 minutes. During this time pre heat the oven to 375°f

Place salmon in the oven and cook for 14-18 minutes or until fish is firm
Remove form the oven and let the fish rest for 2-3 minutes
Serve with a salad or steamed rice and Riata on the side

Tandoori Roasted Vegetables
Serving 6
Prep Time: 25 mins

2TBSP. Dellah Tandoori Seasoning
2TBSP. Olive Oil
½ TBSP Kosher
½ tsp. Garlic, Minced
½ tsp. Ginger, Peeled, Minced
½ea Lemon, Juiced

2lbs. Vegetables, ½ inch cut
Example: Onion, Zucchini, Bell Pepper, Cauliflower, Carrot

Pre- heat oven 375°f
Toss Dellah Tandoori Seasoning, Olive Oil, Kosher Salt, Garlic, and Ginger with the Vegetables.
Spread out evenly on a baking sheet
Bake for 12-15 minutes or until tender
Remove from the oven and drizzle with Lemon Juice

TikkaMasala

Tikka Masala

traditional-tikka-masala

Traditional Chicken Tikka Masala
Serving 4
Prep Time: 45mins

1 ½ lb. Chicken Breast, 1 inch cubes
6TBSP. Dellah Tikka Masala Powder
3TBSP. Cooking Oil
1 Cup. Yellow Onion, Peeled, Small Diced
1TBSP.. Garlic, Minced
1TBSP. Ginger, peeled, Minced
1ea. 14oz. Can Diced Tomato in Juice
2tsp. Lemon Juice, Fresh
2TBSP. Heavy Cream
3TBSP. Greek Plain Yogurt
1TBSP. Cilantro, Chopped

In a bowl, combine Chicken Breast, Dellah Tikka Masala Powder, and 2TBSP. Cooking Oil
Allow it to sit for ten minutes
Meanwhile warm a large sauté pan over medium heat, add 1TBSP of Cooking Oil
Add in chicken and cook till all sides are browned, remove form the pan and set aside
Add onions to the pan and cook or 3-4 minutes, once they have started to brown, Add in garlic and ginger, Cook for 2-3 minutes.
Add in the Chopped tomatoes with their juice and bring to a simmer.
Return the chicken to the pan and cook for 10 minutes on low or until internal temp of 165°f.
Add in the lemon juice and cream. Bring everything back up to a simmer.
Whisk in the yogurt and cilantro
Serve with steamed rice

Chicken Tikka Masala Skewers
Serving 4
Prep Time: 1 hour or day before/ 15mins

5TBSP. Dellah Tikka Masala Powder
½ Cup Greek Plain Yogurt
2tsp. Ginger, Peeled, Minced
2tsp. Fresh Garlic, Minced
1TBSP. Lemon Juice, Fresh
1lb. Chicken Breast Cut into strips ½ inch strips

Combine Dellah Tikka Masala Powder, Yogurt, Ginger, Garlic, and Lemon Juice in a bowl.
Add in cut Chicken and toss to coat evenly
Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight
Skewer Chicken and cook on the grill to an internal temperature of 165°f
Serve with your favorite Chutney

MadrasCurry1

Madras Curry Powder

Madras Curry Chicken
Serving 4
Prep Time: 45 Minutes

2TBSP. Cooking Oil
2 lbs. Chicken Breast, Large Chunks (1inch)
2 Cup. Yellow Onion, Peeled, Chopped
2TBSP. Garlic, Minced
2TBSP. Ginger, Peeled, Minced
4TBSP. Dellah Madras Curry Powder
1 ½ TBSP. Dellah Garam Masala Powder
1tsp. Kosher Salt
½ tsp. Black Pepper, Ground
1TBSP. Tomato Paste
1ea. Coconut Milk, 14oz. Can
½ Cup Chicken Broth or Water
½ Cup Fresh Cilantro, Chopped

In a large pan over medium heat warm up oil
Sear chicken breast on all sides and remove
Add in onion and brown for 5-6 minutes. Add in garlic and ginger and cook 3 minutes more or until brown
Add in Dellah Madras Curry Powder and Dellah Garam Masala Powder
Cook spices for 1-2 minutes
Add in Salt, Black Pepper, and Tomato Paste. Cook for 2-3 minutes or until the Tomato paste begins to brown.
Pour in Coconut milk and bring to a simmer. Using a wooden spoon or spatula, scrape the bottom of the pan to make sure all the spices and tomato paste are incorporated into the coconut milk.
Return Chicken to the pan, and add in Chicken Broth.
Simmer for 10 minutes.
Sprinkle in Chopped Cilantro
Serve with Steamed Rice, Chutney, Raita

Madras Curry Yogurt
Serving 8
Prep Time: 5 minutes

4TBSP Dellah Madras Curry Powder
2TBSP. Water
1tsp. Kosher Salt
1 Cup. Greek Yogurt
1 ½ tsp. Lemon Juice

Combine Dellah Madras Curry Powder and water in a bowl
Add in the remaining ingredients
Serve with raw vegetable crudité, grilled chicken, or grilled fish

GaramMasala1

Garam Masala

chana-masala

Chana Masala
Serving 4
Prep Time: 20 mins

4TBSP. Grapeseed Oil
2 Cups. Yellow Onion, Peeled, Small Diced
1tsp. Kosher Salt
3TBSP. Garlic, Minced
1 ½ TBSP. Ginger, Peeled, Grated
1 Bunch Fresh Cilantro, Chopped with stems
1ea. Jalapeno Chilies, Sliced thin (with or without seeds depends on how spicy you like)
4 TBSP. Dellah Garam Masala
1ea. Cooked Garbanzo Beans, 14oz. Can
1 ½ Cups Tomato Sauce
1tsp Brown Sugar
The Juice of 1 Lemon

Warm a Medium Sauce pot over medium high heat. Add in oil and sauté onion till lightly golden brown 4-5 minutes
Add in Salt, Garlic, and Ginger. Cook 3-4 minutes more until nicely browned and fragrant.
Add in Cilantro, Jalapeno, and Dellah Garam Masala, Sauté 1-2 minutes
Add in cooked Garbanzo beans, Tomato Sauce, Brown Sugar, and Lemon Juice
Allow everything to come to a simmer.
Serve over Steamed Rice with more fresh Cilantro

Garam Masala Popcorn
Serving 2
Prep Time 3 mins

Add 2 TBSP. of Garam Masala to your favorite Popcorn

Can we mention or cross-utilized Madras Curry Chicken

Korma1

Korma

lamb-korma

Lamb Korma
Serving 4
Prep Time: 1 hour or over night/2 hour

2lbs. Lamb Stew Meat, Cut 1 inch Chunks
6TBSP. Dellah Korma Powder
2tsp. Olive Oil
2tsp. Kosher Salt
2TBSp. Cooking Oil
2 Cups. Yellow Onion, Peeled, Small Diced
2TBSP. Ginger, Peeled, Fresh Grated
2TBSP. Garlic, Minced
1Cup Water
2 Cups. Fresh Tomatoes, Diced
½ Cup. Raw Almonds, Ground
1ea. Coconut Milk, 14oz. Can
1 ½ Cup Plain Greek Yogurt
½ Cup Fresh Cilantro, Chopped

Mix Lamb, Dellah Korma Powder, Olive Oil and Kosher salt in a bowl. Cover and refrigerate for at least 1 hour or up to over night

In a large pan over medium high heat add in cooking oil and sear the lamb evenly on all sides.

Remove the lamb from the pan and add in Onion. Brown for 3-4 minutes

Add in the Garlic and Ginger and cook for 3 minutes
Return lamb to the pan

Add in water, scrape the pan and bring to a simmer
Simmer covered for 45- 60 minutes or until lamb is tender
Add in Tomato, Ground Almonds, Coconut Milk, and Greek Yogurt
Simmer for 15- 20 more minutes on low
Garnish with Chopped Cilantro

Add 2 TBSP. Dellah Garam Masala Curry Powder for deeper flavor.

Serve with Steamed Rice

Substitute Chicken Breast, Reduce cooking time by 45 minutes