Indian food can seem exotic and difficult, something you can only enjoy in restaurants and not in the comfort of your own home. But there’s no reason you can’t prepare healthy, fresh Indian food right at home. The best part of these recipes is how easy they are to whip up for dinner or a delicious lunch!
We’ve paired homemade chicken tikka masala, chicken marinated in a spicy yogurt sauce, with a sour and savory pinto bean salad. It takes a bit more time to make your own pickled beets for the salad, but trust us,  it’s worth it. Keep your beets in your Randall Beans jar–waste not, want not!



Pinto Bean Salad with Pickled Beet


pinto bean salad with pickled beet






2 cups Randall Pinto Beans, rinsed
1/2 cup Vidalia onion, finely chopped
2 garlic cloves, minced
1 small pickled beet, cubed (see recipe below)
3 tablespoons fresh basil, chiffonade cut
1 tablespoon fresh mint, finely chopped
3-4 tablespoons olive oil
Salt and fresh ground pepper, to taste
Mix all ingredients in a bowl and let rest at room temperature for one hour.  Serve.



Homemade Pickled Beets


Adapted from “Tart and Sweet” by Kelly Geary and Jessie Knadler.
4 beets (small enough in diameter to fit in a 24 oz Randall jar)
1 cinnamon stick, broken in half
1 star anise
2 peeled cloves of garlic
1 teaspoon juniper berries
1/2 cup white vinegar
1/2 cup red vinegar
1/2 cup water
1 teaspoon salt
1/2 teaspoon sugar


Trim beets and place in pot of boiling water. Cook beets until a fork can pierce the beet with a little resistance. Drain and run cold water over cooling beets. Using the same pan add water, vinegar, salt and sugar and bring to a boil. Set pot aside. Peel beets and place into heated, sterilized jar along with remaining ingredients. Pour brine over beets, leaving 1/2 inch head space, ensuring that beets are entirely covered with brine. After wiping rim and checking for air bubbles, seal jar with a NEW Randall lid (we will send you a box of lids upon request for a nominal price). Do not re-use old lid.
Process jar for ten minutes in a hot water bath.



Red Marinade for Chicken Tikka Masala


Chicken Tikka Masala with Pinto Bean Salad


Makes enough for marinating 3 – 4 lbs chicken thighs


1 1/2 cup plain Greek yogurt
2 tablespoon garlic ginger paste
1/2 teaspoon toasted cumin and coriander seeds, ground
1 teaspoon black pepper corns
1/2 teaspoon chili powder
2 teaspoons garam masala
1 1/2 teaspoons red chili flakes
2 tablespoons tomato paste
3 tablespoons vegetable oil
1/2 teaspoon Kosher salt


Toast cumin and coriander seeds separately in a skillet until fragrant and there is a slight change of color to the seeds. Grind in a spice grinder cumin, coriander and black pepper corns. Transfer spices to mixing bowl. Heat vegetable oil in a skillet on high heat. Once simmering, add chili flakes, stir and then add tomato paste. Cook for one minute stirring constantly, careful to ensure that mixture doesn’t burn (you might have to add some water). Mix all ingredients in a bowl.



Greek Marinade for Chicken Tikka Masala


Makes enough for marinating 2 – 3 lbs. chicken thighs
3 tablespoons oregano flakes
2 tablespoons black pepper
1 large dried bay leaf torn into pieces
1 lemon, juiced and yellow peel (do not include white pith) chopped
8 cloves of garlic skin removed and chopped
1/3 cup olive oil
3 tablespoons plain Greek yoghurt
1/2 teaspoon Kosher salt


Grind dry spices in a spice mill until a fine powder. Put all remaining in a food processor and process until a smooth paste.



Chicken Tikka


Cut the chicken thighs into strips about an inch wide. Place them in a resealable plastic bag and add enough marinade to coat chicken thighs completely. Marinate chicken in refrigerator for at least 6 hours or more. Thread chicken on skewers and let the kabobs come to room temperature. Ideally one can grill up the skewers with a hot fire that sears the meat and then is cooked on the cooler part of the grill with the lid closed. Alternately, one can achieve the sear under the broiler in the oven, and then reduce oven to 350 and cover with foil and bake for about 20 minutes.
This meal is great for entertaining guests or for a Sunday meal with your family. Pour yourself a glass of wine, relax and enjoy your afternoon’s work.


Randall Pinto Beans are an important part of a healthy diet that can be used to lower your blood pressure