Indian at Home

Bloom your spices: Briefly cooking whole and ground spices in hot oil or ghee releases their essential oils and creates deeper, more complex flavor. Watch the heat carefully—spices can burn quickly. Don't rush the aromatics: Give the onions, garlic, and ginger time to soften and become fragrant. This creates the flavorful foundation for both the Butter Chicken and Bombay Aloo. Control the heat: Indian cooking is about layering flavor, not simply adding heat. Adjust chilies and chili powder to your preference, especially in the Butter Chicken and Bombay Aloo. Keep Bombay Aloo crisp: Parboil the potatoes just until fork-tender, then allow them to steam-dry before browning. Dry potatoes will crisp much better in the skillet. Don't over-flour the naan: The dough should be soft and slightly tacky. Adding too much flour will make the naan dense and stiff rather than light and pillowy. Cook naan at the right temperature: A dry skillet over medium heat works best. It should be hot enough to create bubbles and golden spots without scorching the bread.

Please prepare the following in advance of class: Gather the spices: Have all of the spices and measuring spoons out before class, as it is a long list of herbs and spices. The recipes move much more smoothly once the cooking begins when spices are handy, leaving more time to focus on technique and flavor. Marinate the chicken: Prepare the yogurt marinade and coat the chicken for 1 hour up to 24 hours ahead. Keep refrigerated until class. This makes 6 servings. 1 1/2 lbs. boneless, skinless chicken breast, cut into bite-sized cubes 8 oz. plain yogurt 2 cloves garlic, finely minced 2 tsp. garam masala 1 tsp. turmeric 1 tsp. ground cumin 1 tsp. red chili powder 1 tsp. salt Prep the potatoes: Wash and halve the potatoes. IMPORTANT: Parboil the Potatoes: Place the potatoes in a large saucepan and cover with cold, generously salted water. Add 1/2 tsp. turmeric and bring to a boil. Reduce the heat and simmer for 7–9 minutes, or until the potatoes are just fork-tender but still firm. Drain well and allow them to steam-dry for an hour or more. Dry potatoes crisp up better. Have the flour, yeast, yogurt, egg, oil, and other ingredients for the naan bread out at room temperature. Pre-make Jasmine or Basmati rice and keep warm until serving.1 1/2 lbs. boneless Equipment list: Cutting board Knives Few prep bowls Small skillet (bloom spices) Medium skillet (for potatoes) Medium or large skillet, cast iron pan, or griddle (for naan) Medium saucepan (for butter chicken) Stirring spoons Liquid measuring cup Dry measuring cups Medium bowl (rise naan dough) + cling wrap to cover Pastry brush (baste butter on naan)