Roasted tomatillo salsa

3 cups - Prep time: 10 min - Cook time: 0 min

Ingredients:
1 1/2 lbs tomatillos
5 fresh serronos or jalapeños
4 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoon coarse salt

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• Preheat broiler.
• Remove husk and clean tomatillos.
• Broil chilies, tomatillos and garlic on broiler pan 2 to 3 inches from heat, turning once, until tomatillos are softened and lightly charred, about 7 minutes.
• Peel garlic and pull off top of chiles. 
• Put all ingredients in blender and purée.

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Adapted from epicurious.com

Chicken Tinga

4 servings - Prep time: 15 min - Cook time: 60 min

Ingredients:
1 1/4 lbs chicken - any part, with or without bone
1 Tsp vegetable oil

6 oz tomatillos, peeled
6 oz plum tomatoes

4 cloves garlic
1 small white onion, finely chopped

2 tsp dried oregano

2 bay leaves

2 Tsp cider vinegar

2 cups chicken stock

2 to 3 canned chipotle chilies in adobo sauce + 1 Tsp sauce from can

or 2 jalapeños

1/4 inch fresh ginger, finely minced

2 tsp fish soy
salt and pepper

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• Season chicken generaously with salt and pepper. Heat oil in medium saucepan. Add chicken and cook without moving until well browned, 6 to 8 minutes. Flip chicken and cook 2 minutes. Transfer to plate. 
• Immediately add tomatillos, tomatoes and garlic to pot. Cook flipping occasionally, until blistered and browned in spots, about 5 minutes. 
• Add onion and cook until softened about 2 minutes. 
• Add oregano and bay leaves, stir for 30 seconds.
• Add vinegar and chicken stock.
• Return chicken to the pot until cooked through, 20 to 30 minutes. Transfer chicken to a bowl and set aside.
• Continue cooking the sauce at a hard simmer until reduced to about half of its original volume.
• Add chipotle or jalapeños. Discard bay leaves. Blend sauce with an immersion blender until relatively smooth, with small chunks. 
• Shred the meat, and return to sauce. 
• Add fish sauce and stir to combine.
• Bring to a simmer and cook until sauce thickens and coats chicken. 

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Adapted from seriouseats.com

Chinese Eggplant with Spicy Garlic Sauce

3 servings - Prep time: 10 min - Cook time: 20 min

Ingredients:
1 eggplant, diced

2 tsp vegetable oil
1 clove garlic, finely minced
1/2 tsp crushed red peppers (or fresh red pepper)
1/4 inch fresh ginger, finely minced
1 green onion, chopped (optional)
2 tsp soy sauce
2 Tsp black vinegar (substitute: 3/4 tsp balsamic vinegar, 3/4 tsp white wine vinegar, 4 tsp water)
1/2 tsp sugar
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• In a saucepan, over high heat combine 1 tsp oil and eggplant. lower heat and cook eggplant until soft, adding a little water if needed. 
• In a small bowl, combine soy sauce, vinegar(s) and sugar
• Set eggplant aside. Saute garlic, ginger, crushed pepper and green onion in a tsp oil until fragrant.
• Add in cooked eggplant and stir fry for a minute.
• Mix in soy sauce mixture.
• Serve immediately.

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Adapted from steamykitchen.com

Chicken Tandoori

4-6 servings - Prep time: 10 min

Main ingredients:

1 chicken, without skin, cut into 10 pieces or 5 chicken breast

First Marinade:
5 garlic cloves
5 inch square ginger
1 green chili
a splash of oil

Second marinade:
2 tsp chili powder
2 tsp lemon juice
a pinch of salt salt

Third marinade:
5 Tbsp yogurt
1 tsp lemon juice
2 tsp coriander
2 tsp dried fenugreek powder
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp cumin powder
1 tsp paprika
1 tsp salt
1 tsp pepper

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• Blend ginger, garlic and green chili with a splash of oil until it forms a think paste
• Mix together chili powder, 2tsp of lemon juice with a pinch of salt until it forms watery paste
• Remove skin and make deep slices across the chicken breast
• Set aside 1Tbsp of the ginger and garlic paste, then rub the remaining over the chicken, making sure to get inside the slices
• Rub the chili powder and lemon paste over the chicken, again making sure to get inside the slices. Leave to dry for 30 minutes.
• In a mixing bowl, add the yogurt (1Tbsp per portion of chicken), 1 Tbsp of ginger and garlic paste, 1 tsp of lemon juice, 1 tsp of salt and the remaining of the spices
• Pour over the chicken and place in the fridge for 2 hours or overnight. 
• Cook in the over for 30-35 minutes until crisp and slightly charred. For even better taste, cook on a  grill. Serve and enjoy! 

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From snapguide.com

Indian Mint Sauce

4-6 servings - Prep time: 10 min

Ingredients:

1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded and minced
3 Tbsp chopped onion
2 tsp cider vinegar
1/2 cup plain yogurt

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• Combine mint, cilantro, jalapeño and onion in a food processor. Process until very finely chopped.
• Mix in cider vinegar.
• Add yogurt and process just until combined.
• Season to taste with salt and pepper. 

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Adapted from www.epicurious.com