Indian Spiced Chickpeas and Light Butter Chicken

My cooking and baking has become kind of sporadic. Emiry, The Baron, and I decided to make ourselves an Indian feast; Emiry had a bag full of rhubarb so I decided to work outside of the "pie" box and make some Indian food out of it. Here is what happened.

I apologize but this recipe requires you to go shopping. For spices and shit. I know, I know, I said I wouldn't pull this shit but I did and it was delicious.

Indian Spiced Chickpeas
Olive oil
A handful of whole mustard seeds
A thumb-sized piece of fresh ginger
3 cloves garlic
1 medium red onion, chopped
1 cup canned chickpeas
3 1/2 cups vegetable broth
2 heaping handfuls of chopped rhubarb (...as scientific as I got)
6 cups spinach leaves

I omitted both cilantro and raisins from this recipe since those are disgusting. I'm not even going to tell you how to add them.

Put about a tablespoon of olive oil in a pan and throw in the mustard seeds. Cover that shit because they're going to start popping like popcorn. Wait a few minutes and once the popping slows down take it off heat and throw in the minced garlic (you minced that shit, right?) and the ginger which is easiest to just shave in with a potato peeler. It has the weird, gross little body that you can mostly shave right off. Put all the spices aside in a bowl to cool off.

Now, start browning the onion in some more oil. Wait until they smell amazing. We are very scientific here at Kitchen Haeyoon. Now, throw in 3 cups broth and the cup of chickpeas. Leave it for about ten minutes, go play some Spider Solitaire or something. Don't be all up in its grill, stirring and fucking with it.

Once the chickpeas have had time to get a little softer throw in another 1/2 cup broth and then rhubarb and spinach. Let it simmer on low heat. Mix in the spices from before and you're done.


Light Butter Chicken
I like to take recipes and make them retarded and easy. I made a double batch of this and added two potatoes instead of more chicken. It was pretty alright. They weren't super fresh so they tasted sort of dehydrated but such is life.

Make sure the yoghurt you buy is the runny, plain kind. Like Greek yoghurt. We bought one that came in a milk-like bottle. You will want this because you are using it instead of a thousand leagues of butter.

2 chicken breasts
1 thumb-size piece of fresh ginger
2 red onions
2 tsp brown sugar
1 tsp turmeric
2 tsp chili pepper flakes
1 tbsp garam masala
1/2 cup yoghurt
1 cup water
1 tsp salt
freshly ground black pepper
Oil

This shit is so easy. Mince up and saute' the onion. Throw the spices down on top of that (brown sugar, turmeric, chili pepper, pepper, salt, and garam masala.) Mix it all up until it looks delicious. Throw the chicken in and cook it until it's white on all sides. Add the yoghurt and stir. Add the water and let it simmer, covered, until it looks delicious. At least 10 minutes.

Make some rice while you're at it.


Ding, motherfucker!