Chicken Korma

Ingredients:

6 chicken breasts, sliced into pieces
5 garlic cloves
10 strands of saffron
2 onions (chopped)
2 green chillies (chopped) (OPTIONAL)
2 cups plain yoghurt
1/4 cup oil
4 cloves
8 green cardamoms
4in / 10 cm cinnamon stick
1/2 tsp turmeric powder
1/2 tsp ground ginger
2 cups chicken stock
1/4 tsp ground black pepper
3 tbsp chopped coriander leaves
½ can on Coconut Milk (optional)

Procedure:

1. Boil the chicken breasts for 3-4 minutes with 2 garlic cloves.
2. Crush the remaining garlic and soak in 1/2 cup of water to make a garlic infusion. Repeat with the saffron.
3. Puree the onions with the green chillies (optional).
4. Heat the oil, fry the onion puree until golden brown. Add the cloves, cardamoms, cinnamon and turmeric last.
5. Add the chicken, garlic infusion and yoghurt. Simmer covered for 10 minutes.
6. Add the ground ginger, and sauté for 4 minutes until the chicken is lightly browned. Add the chicken stock. AT THIS POINT, YOU CAN ADD THE COCONUT MILK IF REQUIRED.
7. Simmer for about 40 minutes, and when the chicken is tender sprinkle with the saffron infusion, pepper and coriander leaves.
8. Serve with plain boiled rice.

Chicken Passanda

Ingredients:

5 tbsp natural yogurt
0.5 tsp black cumin seeds
4 cardamom pods
0.5 tsp ground black pepper
2 tsp garam masala
2.5 cm / 1 inch cinnamon stick
1 tablespoon ground almonds
1 teaspoon garlic pulp or 1 clove fresh Garlic
1 teaspoon fresh ginger, chopped
1 teaspoon chili powder
675g / 1.5 lb chicken (boned and cubed)
5 tablespoon corn oil or Ghee
2 medium onions (diced)
3 fresh green chillies (chopped) (OPTIONAL)
3 tablespoons chopped fresh coriander
150ml single cream

Method:

1. Mix the yogurt and the spices in a large mixing bowl. Add the chicken pieces and leave to marinate for 2 hours minimum. This is better if left overnight in the fridge.
2. Heat the oil or Ghee in a deep frying pan and fry the onions until golden brown.
3. Pour in the chicken mixture and stir to blend in the onions. Cook over a medium heat until the chicken is cooked through and the sauce has thickened.
4. Add the chillies (Optional), fresh coriander and cream. Boil briefly and serve immediately garnished with more coriander.

Chicken Bhuna

Ingredients:

120ml/4fl.oz. Vegetable Oil (or Ghee)
2 teaspoon Garlic Paste
2 teasoonpoon Ginger Paste
200g/7oz Natural Yoghurt
1 teaspoon Cumin Seeds
2 teaspoon Coriander Seeds
1/2 teaspoon Turmeric
1-2 teaspoon Salt   1 teaspoon Chilli Powder
675g/1 1/2lb Boneless Chicken Breasts, cut into 2.5cm/1 inch pieces
1 Large Onion
5 Tomatoes, chopped
Freshly chopped Coriander to garnish

Instructions

1. Heat the oil or Ghee in a large pan, add the garlic and ginger pastes and cook for 1 minute.

2. Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.

3. Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.

4. Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes.

5. Add the tomatoes, mix well and cook for a further 5 minutes.

6. To serve - transfer to a heated serving dish and garnish with chopped coriander.

To make Lamb Bhuna, just use a good quality Lamb, diced and as fresh as possible.

Chicken Vindaloo

Ingredients:

4 Chicken Quarters (or breast pieces), skinned
2 Large Onions, sliced
6 tbsp Vegetable Oil or Ghee
2 Green or Red Chillis, chopped
25g/1oz Fresh Ginger, chopped
3 Garlic Cloves, chopped
2 teaspoon Turmeric
2 teaspoon Ground Coriander
1 teaspoon Garam Masala
2 tbsp Vinegar
300ml/10fl.oz. Water
1-2 teaspoon salt
50g/2oz Desiccated Coconut

Instructions

1. Heat the oil in a large pan, add the onions and fry until golden brown. It is better to use Ghee, which is clarified Indian butter, but oil will do if this is not available.

2. Add the chillies, ginger, garlic, turmeric, coriander and garam masala and fry for a further 3 minutes. Don’t forget to wash your hands after chopping the chilles!

3. Add the vinegar and water, mix well then add the chicken pieces and turn to coat thoroughly. Cover and simmer for 30 minutes.

4. After this time, remove the lid and boil rapidly until the sauce thickens then add the salt and coconut and continue to simmer for 15 minutes. Serve hot.

Arbi Naveli

Arbi Naveli

Deep fried arbi in an exotic gravy. The spices vie with one another to add more exquisiteness to the dish!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

250 gms colocassia (arbi)
1 1/2 tbsp besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 cup fresh tomato puree
1/2 tsp dried mango powder (amchur)
2 tbsp whisked curds (dahi)
1/2 cup milk
2 tbsp oil
salt to taste

For the paste:
1 tbsp poppy seeds (khus-khus)
1 tbsp melon seeds (charmagaz)
2 medium sized onions
3 to 4 flakes of garlic (lehsun)
25 mm. (1") piece of ginger (adrak)

Other ingredients:
oil for deep-frying


Preparation Method:

For the paste:

Soak the poppy seeds and melon seeds in ½ cup of warm water for 15 minutes. Keep aside.
   
Grind together the onion, garlic, ginger and soaked seeds to a very fine paste.


How to proceed:

Pressure-cook the colocasia in a vessel over water for 2 whistles.
   
Peel and slice them into ¼" thick round slices.
  
Mix together the salt, ½ teaspoon chilli powder and besan. Lightly coat the colocasia slices with the mixture.
  
Heat enough oil in a kadhai and deep-fry the colocasia till golden brown and crisp. Drain on absorbent paper and keep aside.
   
Heat the oil in a pan and sauté the ground paste till brown.
   
Add the tomato purée, Punjabi garam masala, dry mango powder, remaining ½ teaspoon chilli powder and salt. Cook till the oil separates from the gravy.
   
Add in the curds and milk. Simmer the gravy for 2 to 3 minutes.
  
Add the colocasia and mix well.

Serve hot.