Tag: Curry recipe

Recipe… Butter Chicken

On By Daniel FordIn RecipesLeave a comment

Butter Chicken (Flicr).jpg

Butter Chicken
Serves 4

What you need
• 1 cup thick yoghurt
• 1 tbsp peeled, grated ginger
• 1 tbsp peeled, grated garlic
• 2 tbsp Tandoori Masala
• 1/4 canned tomato puree (I used tomato paste)
• 2 tbsp lemon/lime juice
• 2 tbsp melted butter/ghee
• 1 whole chicken, cut into 14 pcs. Slit the pieces to allow the marinade to penetrate.

For the sauce
• 4 tbsp butter
• 1 tbsp peeled, grated ginger
• 1 tbsp peeled, minced garlic
• 2 medium tomatoes, finely chopped
• Salt to taste
• 1 green chilli, snipped fine
• 1 tsp Kasuri Methi
• 1/2 cup cream

How you cook it
1. Mix together all the ingredients including the chicken. Cover and let it marinate in the fridge for 1.5 hours.
2. Pre-heat the oven to 400 degrees F and bake the chicken (along with the left over marinade) for 30 mins or until the juices run clear.
3. During the last 15 mins of cooking you can start with the sauce.
4. In a large pan, on medium heat, melt the butter. Add the ginger and garlic and saute for 30 secs.
5. Add in the chopped tomato and cook for 10 mins, mashing it up with the back of your spoon as you go. By the end of 10 mins you should have an orange sauce with hardly any pieces of tomatoes to be seen.
6. By now the chicken would have been cooked to perfection.
7. Add the chicken, the remaining marinade, salt, chilli and fenugreek leaves. Simmer, covered, for 10 mins
8. Add the cream and simmer for a minute then serve hot!

Recipe courtesy of Indian Tiffin, the site for spice tins, organic spices and teas, roti kits and other curry utensils.

Photo: stu_spivack (Flickr)

Become a curry chef

On By Daniel FordIn Curry NewsLeave a comment

Fancy yourself as a bit of a curry chef? Now’s your chance to learn from some of the best. Cinnamon Kitchen (see review) is offering masterclasses from executive chef Vivek Singh or other curry kings such as head chefs Abdul Yaseen (Cinnamon Kitchen) and Hari Nagaraj (Cinnamon Club) in the surrounds of one of London’s best Indian restaurants.

Dates
Saturday 21 January: Detox with Abdul Yaseen
Saturday 25 February: Curry, classic and contemporary with Vivek Singh
Saturday 24 March: Seafood special with Rakesh Ravindran

Cost: £175

Bookings: events@cinnamon-kitchen.com

Bhuni Shakarkandi (Roasted Sweet Potato)

On By Daniel FordIn RecipesLeave a comment

Serves 4

What you need
• 4 sweet potatoes
• 1 teaspoon chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon amchoor (dried mango powder)
• 1 teaspoon salt, or to taste
• juice of 1 lemon
• 1 red chilli, roughly sliced
• few sprigs coriander, torn
• 2.5-cm/1-inch piece ginger, peeled and roughly chopped

How you cook it
1. Preheat the oven to 180°C/350°F/gas 4. Wrap the sweet potatoes in foil and bake them in the oven for about 35 minutes or until tender. Leave until cool enough to handle, then peel and cut into 2.5-cm/1-inch rounds.
2. Put the sweet potato in a bowl, add the chilli powder, cumin, amchoor and salt and mix well. Squeeze over the lemon juice, then add the chilli, coriander and ginger. Serve warm.

Recipe from Food of the Grand Trunk Road by Anirudh Arora and Hardeep Singh Kohli, courtesy of New Holland Publishing.

 

Bharwan Mircha (Pan-Fried Stuffed Chillies)

On By Daniel FordIn RecipesLeave a comment

Serves 4

What you need
• 4 red banana chillies (very large chillies for stuffing)

➠ For the stuffing
• 3 tablespoons vegetable oil, plus extra for frying
• 1 teaspoon mustard seeds
• 2.5-cm/1-inch piece ginger, peeled and chopped
• 2 green chillies, chopped
• Few curry leaves, chopped
• 2 carrots, peeled and very finely diced
• 60g/2oz peas, defrosted if frozen
• 3 potatoes, boiled and very finely diced
• 1 teaspoon ground turmeric
•1 teaspoon chilli powder
• salt, to taste
• 1/2 teaspoon garam masala
• juice of 1 lemon
• 30 g/11/4 oz Cheddar cheese, grated
• 2 tablespoons mint and coriander chutney

How you cook it
1. Cut the chillies in half lengthwise, deseed and set aside.
2. Make the stuffing. Heat 3 tablespoons oil in a pan, add the mustard seeds and allow them to crackle. Add the ginger, green chillies and curry leaves and sauté for 1 minute.
3. Add the carrot and green peas and cook until soft. Add the potatoes, turmeric, chilli powder and salt. Cook for 2–3 minutes. Sprinkle over the garam masala and lemon juice and check for seasoning. Turn off the heat and allow the mixture to cool.
4. Once cold, add the grated cheese and Mint and coriander chutney. Stuff the chillies with this mixture.
5. Heat a non-stick pan, add oil and cook the chillies for 1–2 minutes on each side over a low heat, turning regularly until golden. Make sure that the stuffing does not ooze out.

Recipe from Food of the Grand Trunk Road by Anirudh Arora and Hardeep Singh Kohli (courtesy New Holland Publishers)