Brooklyn Delhi Recipes
Brooklyn Delhi
It all started in a small kitchen in Brooklyn with an idea to expand the conversation around Indian food in America, and to include achaar, a beloved South Asian condiment, in that conversation.
Every bottle and jar is packed with rich, complex Indian flavors that take hours and hours to develop. Brooklyn Delhi’s ingredients are thoughtfully and meticulously sourced for each recipe – even down to the type of coconut cream and variety of mango used (It really does make a difference!).
Brooklyn Delhi’s flavors are big and bold and definitely Indian, but they’re also really versatile – perfect for adding to your existing recipes and pantry staples to kick things up a notch.
Brooklyn Delhi’s sauces may be used in so many ways…tossed with potatoes or baked beans, placed on burgers, toast, fried egg or cheese bagel, placed in chili and soups, poured over nachos, pizza or asparagus, used as a dip mixed with yogurt, even dolloped on baked brie.
We particularly enjoy Brooklyn Delhi’s sauces simmered with meat and enjoyed with rice and naan bread. Below are three delicious recipes from Brooklyn Delhi that has our mouths watering.
Chicken Tikka Masala
Ingredients
- 2 tbsp butter or ghee
- 1 1/2 lb boneless, skinless chicken or plant-based chicken, cut into 1-inch cubes
- 1 jar of Brooklyn Delhi Tikka Masala
- 1/2 cup coconut milk (or 1/4 coconut cream/heavy cream) – optional
- 1/4 cup chopped cilantro – for garnish
Method
In a medium-sized, non-stick pan, add 2 tbsp of butter over medium heat. Add in the cubed chicken (regular or plant-based) and sauté for about 7 minutes, until chicken cubes are evenly brown on all sides.
Add 1 jar Brooklyn Delhi Tikka Masala to the chicken and let simmer until heated through. If desired, pour 1/2 cup of coconut milk into the empty jar, shake it up, and pour it into the pan (this step is optional).
Garnish with chopped cilantro and add some Guntur Sannam Hot Sauce on top for some heat.
Serve it with rice and/or naan bread.
Chicken Korma
Ingredients
- 2 tablespoon butter or ghee
- 1 1/2 lb boneless, skinless chicken, cut into 1-inch cubes
- 1 jar Brooklyn Delhi Coconut Cashew Korma
- 1/2 cup coconut milk (or 1/4 coconut cream/heavy cream) – optional
- 1/4 cup chopped cilantro – for garnish
Method
In a medium-sized, non-stick pan, add 2 tbsp of butter over medium heat. Add in the cubed chicken and sauté for about 7 minutes, until chicken cubes are evenly brown on all sides.
Add 1 jar Brooklyn Delhi Coconut Cashew Korma to the chicken and let simmer until heated through. Optionally, for a richer sauce, pour 1/2 cup of coconut milk into the empty jar, shake it up, and pour it into the pan. Otherwise you can add some water to get to your desired consistency.
Garnish with chopped cilantro and add your favorite Brooklyn Delhi condiment on top for some heat.
Serve with rice and/or naan bread and plain yogurt.
Paneer Butter Masala
Ingredients
- 14 oz paneer or extra firm tofu, cubed
- 1 TB canola or sunflower oil
- 1 jar Brooklyn Delhi Cashew Butter Masala
- up to 1/2 cup coconut milk or cream
- chopped cilantro
- sliced red onions
Method
Turn heat to medium-high. In a non-stick pan, add the oil. Add in cubed tofu or paneer in a single layer. Sauté for about 5-7 minutes until golden brown, flipping cubes to evenly brown.
Add 1 jar Brooklyn Delhi Cashew Butter Masala sauce to the fried tofu or paneer. Pour 1/4 cup coconut milk or cream into the empty jar and shake it up. Pour the contents into the pan and simmer until heated through. Adjust salt.
Garnish with a few spoonfuls of additional coconut milk or cream, chopped cilantro and sliced red onions.
Serve with rice or naan and Brooklyn Delhi Achaar or Mango Chutney.
