All in on aloo chicken

This shortcut version of a traditional Punjabi dish uses boneless chicken pieces and cashew butter.

View in browser|nytimes.com Continue reading the main story April 25, 2024 Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. All in on aloo chicken By Mia Leimkuhler Do you ever see a recipe and know immediately that, yes, you're going to make that? You don't bother checking what the ingredients are or how long it will take or who created it — you just know that you need to eat that dish. That's how I felt about this aloo chicken. Of course, I did check on all of those other things. The ingredients are a mix of kitchen staples (onion, ginger, garlic, spices) and easy grocery store grabs (boneless, skinless chicken thighs, some Roma tomatoes and Yukon Gold potatoes). About half of the cooking time is spent on gentle sautéing, while the other half is hands-off simmering. And the recipe is by Zainab Shah, the genius behind these sheet-pan fish tikka, mattar paneer and one-pot vegetable biryani recipes, all New York Times Cooking hits. In sum: I want this aloo chicken, and I want it now. Featured Recipe Aloo Chicken View Recipe → I have a similar "gimme gimme" reaction to the word "croutons," so of course I sat up straight when I clocked Ali Slagle's recipe for sheet-pan sausages and mushrooms with arugula and croutons. The promise of hot Italian sausages and Zuni Café-esque croutons in a red wine vinaigrette was enough to hook me, but this note from Ali sealed the deal: "If stuffed mushrooms grew up into a main course, it would be this one-pan dinner." Done, and added to my recipe box. Next! "Hetty Lui McKinnon" is shorthand for "excellent vegetarian recipes" in my mind; her tom yum soup with tofu and vermicelli is a fine example. It's wildly flavorful: sour from the lime juice, spicy from the ginger and sambal oelek, verdantly citrusy from the lemongrass and rounded out with silken tofu and optional evaporated (or coconut) milk. Several readers tucked shredded roast or rotisserie chicken into their soup, an excellent idea for adding a bit of heft. For every new recipe that catches my eye, there's an old standby that, if it were in a cookbook, would be stained and scribbled with notes. Mark Bittman's salmon roasted in butter comes to mind, a five-star go-to with over 8,500 reviews. I also return to Rick Martínez's chilaquiles often for leisurely breakfasts and thrifty dinners. (Using Rick's tips in the recipe, I bake instead of fry my stale tortillas, but you do you!) To borrow a Sam Siftonism, that salsa guajillo would taste good on a shoe. And speaking of breakfast for dinner: Here is Martha Rose Shulman's blueberry coconut oatmeal pudding. Granted, it's probably better as a dessert than a dinner, but I'd absolutely dive into a bowl of this after work, maybe with a hefty scrape of nut butter, definitely on the couch in my sweats. Continue reading the main story ADVERTISEMENT WHAT TO COOK Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Sheet-Pan Sausages and Mushrooms With Arugula and Croutons By Ali Slagle 40 minutes Makes 4 servings Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks. Tom Yum Soup With Tofu and Vermicelli By Hetty Lui McKinnon 20 minutes Makes 4 servings Jim Wilson/The New York Times Salmon Roasted in Butter By Mark Bittman 15 minutes Makes 4 to 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Chilaquiles By Rick Martínez 45 minutes Makes 4 servings Andrew Scrivani for The New York Times Blueberry Coconut Oatmeal Pudding By Martha Rose Shulman 30 minutes Makes 6 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018