Document Sample
                               Chicken Vindaloo

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


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

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.
                             Chicken Bhuna

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


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

To make Lamb Bhuna, just use a good quality Lamb, diced and as fresh as
                          Chicken Passanda


      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


   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 Korma

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

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
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
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 Tikka Masala
A bit more complicated than the others, but worth it! You can forget the
whole Tikka stages and replace with Tikka made from the Chicken Tikka recipe
on a separate sheet. (If you do this, start from step 6)

For the tikka:
700g skinned chicken breast fillets
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
75g natural yoghurt
100ml double cream
1 tbsp ginger purée
1 tbsp garlic purée
2 tbsp Tandoori Massala Powder (see Tikka recipe)
½ tsp ground turmeric
½ tsp garam masala
½ tsp chilli powder
3 tbsp finely chopped fresh coriander leaves
40g melted unsalted butter

For the sauce:
50g blanched almonds
40g unsalted butter
1 medium finely chopped onion
1 tsp ginger purée
1 tsp garlic purée
1 green chilli, deseeded and chopped
1 tsp paprika
½ tsp cardamom, ground
2 tsp ground coriander
1 tbsp tomato purée
250ml fresh chicken stock
200ml passata with 3 drops red food colouring
250ml double cream or half-fat double cream
3 tbsp chopped coriander leaves
naan bread to serve
1. Cut the chicken into cubes of about 5cm and put in a bowl.

2. Mix the remaining tikka ingredients, except the butter, until well blended.
Pour this over the chicken; mix and cover the bowl with cling film. Leave to
marinate in a cool place for 4-6 hours or overnight in the fridge. The longer the

3. Preheat the grill to high and the oven to 120C/250F/gas mark ½. Remove the
grill pan grid and line with a piece of lightly oiled foil.

4. Brush 4 metal skewers with butter. Thread the chicken on to the skewers
with a gap between each piece. Place on the grill pan and cook about 7.5cm
from the element for 2-3 minutes. Brush with some melted butter and grill for a
further 2 minutes until the edges are charred.

5. Turn the skewers over, brush with more butter and cook for 3-4 minutes until
charred as before. Remove from the grill and set aside for 3-4 minutes. Ease
the tikkas from the skewers and leave in the foil in the pre-heated oven as you
make the sauce.

6. Put the almonds in a bowl and pour over 150ml boiling water. Set aside for
10-15 minutes, then purée it in a blender.

7. Sauté the onions, ginger, garlic and chilli together in the rest of the butter for
5-6 minutes, stirring often.

8. Add the spices. Cook for 1 minute; add the tomato purée and cook for a
further minute, stirring.

9. Add the puréed almonds and the remaining ingredients, except the coriander
leaves. Bring to a simmer, cover and cook for 6-7 minutes. Stir occasionally.

10. Add the tikka pieces, and any cooking juices. Simmer gently for 5 minutes,
stir in the coriander leaves. Remove from the heat and serve with naan bread.
                            Lamb Madras

   1 large onion, chopped finely
   ¼ cup Oil or Ghee.
   3 large garlic coves, chopped
   2 teaspoon garam masala
   1-2 tablespoon cayenne pepper
   2 teaspoon ground coriander seed
   2 teaspoon ground cumin seed
   1/2 teaspoon turmeric
   1/2 teaspoon powdered ginger
   1 lb boneless lamb, trimmed, cubed
   1/4 cup tomato paste, mixed with 3 tablespoons water
   1/2 teaspoon whole cardamom seeds
   1 tbs lemon juice
   1/2 tsp salt

1. In a large, big pan heat the oil until it is fragrant.
2. Add the onion and sauté over high heat, stirring frequently, until it starts
   to brown a little, usually about 3-4 minutes.
3. Lower the heat and continue cooking, stirring often, until the onion
   turns golden brown,about 10 minutes more.
4. Add the garlic, garam masala and cayenne, lower the heat to medium-
   high, and saute for another 2 minutes.
5. Stir in the ground spices and saute another 2 minutes, stirring.
6. Add the meat, stir well, and brown it in the spices for about 5 minutes.
7. Add the tomato paste mixture and cardamom seeds and stir well.
   Lower heat, cover pan tightly, and simmer about 30 minutes, stirring
   occasionally and adding more water (little by little) if sauce starts to
   stick to the pan.
8. Uncover the pan and stir in the lemon juice and salt.
9. Simmer uncovered about 10 minutes longer, stirring frequently, until
   the meat is tender and the sauce is very thick.
                               Peshwari Naan

    To make plain Naan, you can omit the sultanas, almonds and seeds.
                Peshwari Naan, however, is much tastier!

1lb self-raising flour
5 tbsp sugar
4 tbsp ground almonds
2 tbsp finely chopped sultanas
2 tbsp pumpkin seeds (optional)
1/2 cup single cream
Water to make the dough

Put the flour in a large bowl and mix with 3 tbsp sugar, 2 tbsp ground
almonds, 1 tbsp sultanas, and 1 tbsp pumpkin seeds. Add enough water to
make a nice dough.

Knead the dough and leave for up to 2 hours. This is most important as it
allows the dough to rest and become easier to manage.

Knead the dough again and carefully pour in the cream. Roll out a piece of the
dough at a time for up to 3 inches in diameter. With each “disc”, put a quarter
of the sugar, ground almonds, sultanas, and pumpkin seeds, in the centre and
then roll out to twice the size. You should obviously get 4 “discs” ready to be

Place in a very hot, preheated oven for 3-4 minutes or until cooked. To serve,
drizzle with a little olive oil.
                             Bombay Potatoes

450g/1lb Potatoes, peeled and cut into 2.5cm/1 inch cubes
2 x teaspoon Salt
1 teaspoon turmeric
4 tablespoon Vegetable Oil or Ghee. (Ghee is better!)
2 Green Chilies, deseeded and thinly sliced
2 Onions, sliced
1/2 teaspoon Coriander seeds
1/2 teaspoon Cumin Seeds
1 x 7oz tin Chopped Tomatoes


1. Place the potatoes in a pan of salted water, bring to the boil and cook for 10
minutes until just tender. Drain well.

2. In the meantime, heat the oil or Ghee in a pan, add the cumin seeds,
coriander seeds, turmeric and sliced chilli and fry over a high heat for 1-2

3. Add the onions and continue to cook over a medium heat until the onions
are soft. This should only take a few minutes.

4. Add the drain potato cubes together with a very little water, stir well cover
and cook for 10 minutes, stirring occasionally.

5. Add the tin of tomatoes, mix well and continue to cook for 5 minutes.
                                 PILAU RICE

275g / 10oz basmati rice. Must be basmati!

50g / 2 oz ghee or butter

1 large onion finely chopped. Make sure it is finely chopped.

3 cloves garlic, peeled and finely chopped

8 whole cloves

8 green cardamoms pods – split

2 cinnamon sticks, 2-inches long each, broken up

8 whole peppercorns

1 tsp ground turmeric

About a pint of water

11/2 teaspoon of salt

Wash the rice and soak in cold water for ½ an hour. Drain well. This is a most
important stage as it provides you with “fluffier” rice.

In a heavy based pan melt the ghee or butter over medium heat and fry
onions until they are soft (about 5 minutes).

Add the garlic, cloves, cardamoms, cinnamon sticks and peppercorns. Stir
and fry until the onions are golden brown (3-4 minutes).

Add the rice and turmeric*, stir and fry for 1-2 minutes. Adjust heat to low, stir
and fry the rice for a further 2-3 minutes.

Add the water and the salt, bring to the boil, cover and simmer for 15 minutes
without lifting the lid.

Remove the pan from the heat and keep it undisturbed for a further 10-12

Job done!

                               Chicken Sag

This dish uses spinach as a key ingredient. To cook Lamb Sag, just replace
the chicken for some good quality lamb.

      10 medium sized pieces of chicken (or 4 breast chopped into bite size
      3 bunches of fresh coriander leaves
      8 cloves of garlic
      2 green chillies
      5 teaspoons of plain yoghurt)
      3 large handfuls fresh spinach
      1 teaspoon salt
      butter
      3 cardamom pods
      1 stick of cinnamon
      4 cloves
      1 teaspoon of cumin
      200ml chicken stock

   1. Clean and wash chicken pieces thoroughly.
   2. Take the coriander leaves, garlic cloves and green chillies and grind to
      paste in the mixer.
   3. To the above paste, add the thick yoghurt, add salt to taste and mix.
   4. Marinate the chicken pieces in the above marinade for 45 mins. With
      most marinades, the longer the better, but if overnight, remember to
      put it in the fridge!
   5. In a pan add butter, when butter is hot add the cardamom, stick of
      cinnamon, cloves and cumin. Fry for 5 minutes.
   6. Now add the chicken, stock and fresh spinach and cook for 20 minutes
      under a closed lid, on slow heat. (Don’t worry about the size of the
      spinach – it wilts and reduces nicely!)
                        The Best Chicken
                          Tikka Recipe!

This is a recipe for making a Tikka marinade that produces the best Tikka you will
ever find! It has been developed with years of experience and can be used for all types
of meat.
Probably the most famous use is with Chicken, however, it works equally well with
most meats. Chicken and Lamb is the most common and excellent results can also be
obtained with King Prawns.
The ingredients can be purchased from most major supermarkets – if you have a
Morrisons near to you, I would suggest trying there first as they seem to stock a huge
range of exotic and foreign ingredients.

You will need:

Ginger                        Either minced from a jar (1 heaped teaspoon) or freshly
                              ground (2-3 cm root)
Garlic                        Either minced from a jar (1 heaped teaspoon) or freshly
                              crushed (1 large clove)
Olive Oil                     Extra Virgin is best as it has more flavour, use 125ml
Bay leaves                    2 leaves, broken up into small pieces
Red Food Colourant            Gives a lovely rich red colour to the meat, 2-3 drops
Sugar                         I use any sort, 2 x tablespoons
Lemon Juice                   Freshly squeezed if possible - use half a lemon
Natural Yoghurt               Essential in the marinade, 1 large tub (about 500ml)
Tandoori Masala Powder        Available in Morrisons, if you can’t get this, try a good
                              Tandoori Rub or Paste. This ingredient is vital! Use 50g
Salt                          Sea Salt if possible, if not normal will do. Pinch.
Fresh Coriander               I grow this in the garden, chop it first. This is also
                              available at any supermarket. Good handful – this adds
                              an excellent flavour and is another vital ingredient.
Cardamon Pods                 Use three pods, crushed and ground
Tumeric                       Gives a natural colour to the marinade – use 1 teaspoon
Cumin Seeds                   Half a teaspoon, ground up in a mortar and pestle.

The whole point of a marinade is to ensure the meat gets maximum flavour through
penetration over time. Certain marinades sometimes help tenderise meat. I usually
make this recipe up (it will only take ten minutes or so) and give it time to “work” for
as long as possible. The minimum time I would suggest is overnight, but I have left a
marinade in the fridge for days!

Add the Tandoori powder to the natural yoghurt and combine this mixture with the
olive oil. Mix in all the other ingredients and stir well. There’s no real method in
mixing these together, just make sure they are well combined.
Before you add the meat to the marinade, you need to make sure that the maximum
amount of flavour gets into it. If you are using Chicken pieces (eg quarters) or thighs,
score the meat by making small incisions into it. This will allow the marinade to
really work and add its depth of flavour.
If you are using breast pieces, just push a fork into them a few times, therefore
creating small holes.
If King Prawns is on the menu, I suggest that these are simply peeled. Their flesh will
absorb most of the marinade through time anyway, so there’s no need to score them.

Next comes the waiting part. This is absolutely vital and as I mentioned previously, it
is best to leave it in the marinade for as long as possible. Don’t leave it too long as we
don’t want the meat to go off! Certainly leave it overnight, of not for a day or two.

When you come to cooking the meat, it is vital that whatever you are using to cook it
with is very hot. Tandooris are used in Indian restaurants; however, hot griddle pans
or roasting hot ovens work fine.

Take the meat out of the marinade and shake off any excess. If using a griddle pan as
I do, add a small amount of Ghee to the pan (Indian clarified butter). If you can’t get
this, a small amount of oil will do. There’s no need to use a lot of this, as the Olive
Oil in the marinade should ensure it doesn’t stick to the pan. If using breast pieces,
simply cook for about five minutes, turning halfway through. You will need slightly
longer if using meat on the bone as the bone absorbs a lot of the heat. Adjust your
cooking time accordingly. (King Prawns will require less cooking time!)

If you are using a hot oven, make sure it is pre-heated to it’s maximum with a suitable
cooking pan. With oven gloves, take the pan out of the hot oven and add the meat.
You can also add onions to the pan, which will add a nice flavour, but as before, add a
little Ghee or Oil beforehand. Roast breast pieces for about five minutes, thighs for
about ten or quarters for fifteen (depending on size!). King Prawns will only need a
few minutes.

These are excellent when cooked on the barbeque!

Serve with chopped, fresh coriander and a squeeze of lemon.

It is inevitable that your tastes will differ from mine, so you can change the
ingredients slightly to suit. For example, you may with to add more lemon juice or
sugar. Cooking is all about experimenting and personal tastes. This recipe has come
from the Owner and Chef of a good Indian restaurant, so you’re in safe hands!

                          Good luck and happy munching!
                                Classic Dhansak
This is a superb Indian dish that is medium hot and uses lentils to create a wonderful
rich sauce. If you prefer lamb, just replace the chicken for a similar quantity of good
lamb. (Diced).


      2 oz split red lentils, washed. (Make sure they are split!)
      4 tablespoons ghee (Use Vegetable Oil if not available)
      3 chicken breasts, skinned and cut into bite sized cubes
      4 cloves
      3 whole green cardamom pods
      1 teaspoon ground cumin
      1 teaspoon turmeric
      1 teaspoon ground coriander
      1 teaspoon hot chilli powder
      1 teaspoon paprika
      4fl oz Chicken Stock, infused with saffron and 2 bay leaves and 2 tsp sugar
      2 teaspoons salt
      2 teaspoons crushed fenugreek seeds
      Optional, small whole chillies. (Up to you!), fresh coriander


   1. Put the lentils into a pan with about 10 fl oz (half a pint) of cold water, bring
      to the boil and boil vigorously for 10 minutes. During this time skim off any
      scum that comes to the top. Then reduce the heat and cook with the water
      bubbling for a further 20 minutes. There should still be a little water left at the
      end so add a little more boiling water if the pan runs dry. Cover and set aside.
   2. Grind the cloves and cardamom seeds as finely as you can in a pestle and
   3. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces
      over moderate heat until they are sealed and have turned white. Remove them
      from the pan and set aside.
   4. Heat the rest of the oil in a heavy pan over a moderate heat.
   5. Add the whole chillies (if using) and fry until they start to swell.
   6. Turn the heat to low, add a little of the stock and stir round. Then add the
      ground cloves and cardamom seeds, cumin, turmeric, coriander, chilli powder
      and paprika and fry gently, stirring all the time, for a minute. Take care not to
      burn the spices or the curry will lack flavour and taste bitter.
   7. Add the rest of the stock, the chicken pieces, the lentils and their remaining
      cooking liquid and some salt and simmer for 20-30 minutes or until the
      chicken is done. Add a little hot water if the sauce starts to catch on the bottom
      of the pan but the idea is to finish up with a thick lenity sauce.
   8. (optional – add fresh coriander ten minutes before end of cooking)
   9. Simmer gently for the last 10 minutes stirring frequently as the sauce should
      now be nice and thick.

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