I post recipes here the way that I make them, so of course you should feel free to adapt these to what your family likes!
To make this blog user-friendly, I put tags for each major ingredient of each recipe, as well as for type of dish, and ethnicity, so you can go to the list on the side here (scroll down) and search for specific things.
If you like a recipe, please comment! If you have a yummy adaptation, please leave that in the comments as well!

Indian-ish Chicken

This isn't a true Indian recipe in that I didn't get it from a cookbook or anything, but it's a combination of traditional Indian spices, even if not traditional cooking methods, so I surmise that it's 'authentic' in that it's the sort of thing an Indian housewife might throw together...
The flour in the coating is merely to spread the spices around evenly. I used rice flour and it was gluten free. ☺

1/4 c butter
Cut up butter into a 9x13inch pan and put it in the oven to melt as the oven preheats to 350* (don't forget to get it out as soon as it's melted!)
Set aside.

COATING (mix in a shallow dish or pie tin)
(all amounts are approximate, I just dump stuff in)
1/2 c flour (or rice flour ☺)
1 Tbs salt
1 tsp pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs turmeric
1 Tbs cumin
1-2 tsp cardamom
1/2 tsp cloves
(1 Tbs cinnamon would also be authentic, but I forgot it, so either way...)

8 chicken pieces (I used thighs because they were on sale, but any pieces would work) I skinned them but left the bones in.
Press each chicken piece into the coating and get it fully covered on both sides. Then lay the pieces in the melted butter in the pan.
Bake for about 20 min, then turn each piece over and bake for another 20 min. (Meanwhile cook the rice and veggies)

1 chopped onion
3-4 cloves chopped garlic
1 tsp salt
*2 cups white rice
4 cups broth and/or water and/or coconut milk (I used about 2 cups homemade broth then the rest water)
Put a little oil in a pan and saute the rice, onion, salt, and garlic until the onion and rice get glassy. Then add the liquid and let it simmer (without stirring) until all the liquid is absorbed (about 15min for white rice)

*adjust the amount of rice accordingly if you use brown or a white/brown mix

I just used some frozen peas/carrots/green beans and steamed them, which is very not authentic. If you want something more authentic, try peas, carrots, potatoes, or tomatoes. You can steam them or saute them in a little oil or cook them in with the rice.

Serve everything together in a heap. Or not. However you like it. ☺

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