2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam
masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
In the Chicken add Yogurt, red chilli
powder, all spice
powder, ginger garlic paste, black pepper
powder, tandoori
masala powder and
orange food colour marinate in the refrigerator for 2 - 3 hours.
Marinate the chicken with Hung curd, Tandoori
masala, turmeric
powder, red chilli
powder, lemon juice,
orange food color, ginger garlic paste and salt for 2 - 3 hours.