Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness. Ingredients ½ cup plain whole-milk yogurt ¼ cup vinegar-based hot sauce (such as Crystal) 2 tablespoons olive oil 4 finely chopped garlic cloves 1 tablespoon finely chopped fresh oregano 1 teaspoon freshly ground black pepper ½ teaspoon garam masala 1 Dai Due's Master Brined Chicken, backbone removed Vegetable oil (for grilling) Recipe Preparation Combine yogurt, hot sauce, olive oil, garlic, oregano, pepper, and garam masala in a large resealable plastic bag. Add chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours. Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.
Paneer, a fresh, mild Indian cheese, stands in for the meat in this delicious vegetarian main course. When you’re shopping for the peas, look for fresh shelling peas (sometimes called English peas) that have vibrant green pods full of small round peas. Larger peas are sometimes starchy instead of sweet and crisp. Ingredients 2 tablespoons all purpose flour 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes 5 tablespoons usli ghee, divided 1 large onion, cut into 1- to 2-inch pieces 1 teaspoon cumin seeds 2 tablespoons minced peeled fresh ginger 3 garlic cloves, minced 2 teaspoons ground coriander 1 serrano chile, minced with seeds 1 28-ounce can crushed tomatoes with added purée 1/2 cup water 1 teaspoon turmeric 1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed 1 teaspoon garam masala 1/3 cup chopped fresh cilantro Steamed basmati rice ingredient tips Paneer, a fresh cow’s milk or buffalo’s-milk cheese, and usli ghee (clarified butter; also called ghee) are sold at some natural foods stores and at Indian markets. If you can’t find paneer, then tofu, chicken, shrimp, or scallops would also work well in this recipe. Clarified butter or vegetable oil can be used in place of the ghee. Garam masala is a curry spice blend that’s available in the spice section of many supermarkets, at Indian markets, Recipe Preparation Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. [...]
Ingredients 2 tablespoons olive oil 1 teaspoon mustard seeds 1 large onion, chopped 8 garlic cloves, thinly sliced 1 1-inch piece ginger, peeled, finely chopped 2 dried chiles de árbol 1 tablespoon curry powder 1 cup sugar ¾ cup apple cider vinegar ¾ cup malt vinegar 1 2-inch-long cinnamon stick 1 bay leaf 2 teaspoons salt, plus more 1 14.5-ounce can crushed tomatoes 2 tablespoons fresh lemon juice ½ teaspoon cayenne pepper Recipe Preparation Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
Ingredients Butter - a large knob Pilau Rice Spice Mix - 4 teaspoons Onion - 1, finely chopped Basmati rice - 4 servings Stock - 2 x volume of rice Salt - 2 teaspoons Method Melt the butter in a heavy pan, add the Pilau Rice Spice Mix with the chopped onion and fry until golden. Add the Basmati rice and gently stir to coat in the butter & spice mixture. Add boiling stock and salt, stir once only then cover and cook on a low heat until the rice is tender and stock is absorbed. Remove from the heat, cover with a tea towel for 10 minutes, then serve.
National vegetarian week last week has had so many of you visiting the website for cooking inspiration, vegetarian curry recipes and also sharing photos on Instagram, Twitter and Facebook of everything you’ve been cooking from the cookbook and all the recipes you’ve tried here. I continuously get requests for recipe you want to find out more about. Aloo Gobi has been by far the most requested. There are plenty of versions using the humble cauliflower in Indian cooking including with gravy, pickled with spices alongside regional variations of this dish. I’ve shared a really delicious cauliflower curry with green peas in my book which is a family favorite. This recipe for spiced cauliflower with potato is my go to for when I need something thats easy and delicious. So its great for a midweek meal and also brilliant as an accompaniment when you have plenty of variety at your dinner table. Punjabi Aloo Gobi cooked with turmeric, chillies, coriander and ginger all lending a delicious flavour to the vegetables. This is a dry dish and perfect to scoop up with chapattis or naan along with raita. I prefer using chunks of boiled potatoes as it speed up cooking and also the potatoes soak up all the flavour from the spices and any remaining moisture thats leftover in the pan. One of my favorite ingredients in Indian cooking is dried fenugreek leaves and is perfect to finish the dish. I use it in vegetarian as well as chicken dishes. You can leave [...]
Its nearly Christmas and whilst I plan what the menu will be for Christmas Day lunch (which is usually a feast!) I also like to have the rest of the week organised with ideas to use up leftovers. Roast goose is a yearly family favorite and leftovers makes the best curry for Boxing day! I use a lot of the veg to either make veg tikkis with runny fried eggs for breakfast or as part of a main meal which includes spiced salads. This year a vegetable dum biryani is a must! One that will use up most of the vegetables and add so much flavour. I use my basic biryani recipe and swap the veg for whatever I have. This recipe is made with some of my favorite spices including green cardamom, saffron and cinnamon. Use a good pinch of saffron for a lovely colour to the rice. Served with some salad and boondi raita its the perfect one pot dish. Ingredients (Serves 4) To cook the vegetables; 2 tbsp vegetable oil 2 tbsp butter 1 tsp cumin seeds 2 bay leaves 4 cloves 1” cinnamon stick 6 green cardamom 260gms onions thinly sliced 2” ginger coarsely grated 200gms tomatoes roughly chopped 1 tbsp tomato puree ¼ tsp chilli powder 1 tsp turmeric powder 1 heaped tsp coriander powder 450gms cauliflower (cute to small size florets) 220gms mushrooms quartered 160gms green beans cut into three 50mls water ½ tsp garam masala powder Salt to taste To cook the rice; 220gms basmati rice soaked in cold water for 10 minutes 1.5 litres warm water Pinch of salt To layer the biryani; 3 tbsp vegetable oil 350gms white onions thinly [...]
There is nothing like a warming bowl of stew for a cold evening. My recipe for a Kerala style Chicken stew is perfect to bring warmth and spice. Coconut milk, whole spices and fresh herbs including coriander, chillies and curry leaves make this stew or ‘ishtu’ (as its known in southern India) so very delicious. This is one I’ve grown up eating and though it’s not often you’ll be able to slurp down a bowl in your local Indian it most definitely worth making it at home. This is a really simple version and one thats perfect with just a few spices. Its a one pot dish and a soupy broth like consistency which I savour with some dosa. You can swap the chicken for vegetables or turkey even. If you prefer a thicker creamier curry make sure to lessen the quantity of water and coconut milk slightly and simmer without the lid at the end. Finish the dish with fresh herbs and serve with rice, soft dosas or some flaky paratha. Ingredients 1.2 kg skinless chicken on the bone cut to medium pieces 150gm white onion 5 cloves of garlic 2 tbsp vegetable oil 1 green chilli slit lengthwise 2" cinnamon stick 3 cloves 4-5 green cardamom pods 12-14 curry leaves 1 tsp coarsely ground black pepper powder 150mls water Salt to taste 400 mls coconut milk ½ “piece of ginger slivers 1 green chilli thinly sliced Coriander for garnish Method Using a blender, make a fine smooth paste of the white onion and the garlic cloves with 30mls water to help. Heat oil in a deep [...]
Every community in Southern India has their unique style and take on flavours of the curries they cook. Food in Kerala, Karnataka, Andhra Pradesh and Tamil Nadu are distinctly different to one another and yet similar in certain ways. There are signature dishes that set them apart and Chettinad cooking is one such hugely popular cuisine from the south of India. Chettinad is a region in the southern part of Tamil Nadu and is synonymous with spices, meats and robust flavours in the curries. Fennel, red chillies and peppercorns are the main ingredients that make up the list of spices adding aroma and heat to the dishes. Chettinad Meen Kuzhumbu as its known is a Fish Curry made with these whole spices. Growing up close to the coastal region in Indian myself; I love fish and prawn curries and this curry is no exception. As with when I lived in India eating local fish/ meat was key. For my recipe here I have used monkfish; which is meaty, firm and holds its own in the curry. It has just one central bone which makes it easier to cut into steaks and eat too. More than anything it’s local to where I am! Most of my seafood comes from a lovely fishmonger in Whitburn, U.K. where the boats come in early every morning with the freshest catch of the day. Latimers for me reminds me of my childhood and is always exciting to visit when I stock up! I have also used 2 [...]
If there is one thing I have at the top of my list for every trip to India it’s got be Chilli Chicken. Succulent chicken coated in a thick batter and fried until crisp are added to a garlicky chilli luscious gravy. Served up with some noodles or fried rice; its the sort of food we need in the winters to warm up a cold evening. Of course Indian Chinese isn’t quite the authentic Chinese food that you would probably be vying for but then what can you expect from gravies, noodles and snacks that are utterly garlickyfied or chillified (I realise I just made up those words!). Then again it’s delicious and for me that’s what matters as does for Indians that are crazy about this cuisine. Most friends I know have a favourite street stall to visit for their Indian Chinese fix. From hakka noodles, fried rice, chicken chow mein and chop suey. And the list goes on. As much as a street food fave, chilli chicken is also served across restaurants in India. You’ll find all of the above that I have mentioned in most places and for a late night snack there could be no better meal. Flavours in Indian Chinese food are bold and yet have a balance of sweet, sour, salty and spicy. Simmer, stir fried and deep fried it’s all going on. Its the food I grew up eating in India and truth be told I knew nothing else of Chinese cooking. Much to my disappointment I [...]
All too often a boiled egg or plain scrambled egg just doesn’t quite cut it. My all time favourite breakfast on a weekend is Anda Bhurji spiced scrambled eggs piled on buttered toast. So satisfying. Most Indian regions have their unique way of cooking eggs with spices and the state of Andhra Pradesh is no different. This is a personal favourite and I think the combination of the heat from the chilli and sour tamarind make it quite moreish. Coconut milk is used sparingly to add the creaminess to the dish; the bland boiled eggs soak in all the flavours of the spices in the gravy. You can leave the eggs whole if you prefer though I like to halve them. Added to the dish last minute letting them steep in the warm curry. Serve with rice, flat bread or dosas as I did. Soft dosas soak in all the flavour and help mop up the egg curry. Simply gorgeous! Ingredients (Serves 4) 3 eggs boiled, peeled and halved 2 vegetable oil 1 tsp mustard seeds 1 medium onion finely chopped (or 5-7 small shallots thinly sliced) 1 small cinnamon stick halved 2 green chillies slit lengthwise 2 tomatoes roughly chopped 1” piece ginger thinly sliced ½ tsp turmeric powder 1 tsp kashmiri chilli powder (or mild chilli powder) 1 tsp coriander powder 1 tsp tamarind concentrate 100mls water 50mls coconut milk 8-10 curry leaves Salt to taste Method Heat the oil in a heavy bottom sauce pan. Add the mustard seeds letting them splutter for a few seconds. Add the onions and fry for 5-7 minutes on [...]
Goan Ambotik is a classic recipe hailing from the west of India. Cooked traditionally with fish the key to this recipe is the use of fresh coconut rather than coconut milk. I’ve used prawn in my recipe as the sweetness of the prawns is perfect with the hot and sour flavours of the gravy. ‘Ambat’ in the local language means tangy and ‘tik’ or ‘tikhat’ as in Maharashtra/ Goa means spicy or hot. The heat of the curry comes from the dried chillies. I’ve opted for Kashmiri chillies which lend a lovely flavour and colour to the gravy. If you like it spicy use 10 or reduce the quantity if you prefer it milder. The paste also include vinegar and goan vinegar is perfect for it which lends the sour element. Finish the curry with tamarind paste although as always make sure to taste you curry before you add the tamarind and add only as much as you require. My tamarind paste is fairly diluted so 1 teaspoon is perfect! Served with plain rice this is what a Friday night at home needs! Ingredients (Serves 4) 10-12 king prawns deveined and shells off with tails left on ½ tsp turmeric powder Pinch of salt 3 tbsp vegetable oil 100gms white onion finely chopped 70gms tomato 400 mls water Pinch of sugar Salt to taste 1 tsp tamarind paste Coriander to garnish for the paste; 1 heaped tsp cumin seeds 1 tbsp coriander seeds 4 cloves 8-10 dried mild chillies (or Kashmiri dried chillies) 150gms grated coconut 6 garlic cloves ½” ginger roughly chopped 60mls goan vinegar (or malt vinegar) 150 mls water Method Add [...]
A steaming bowlful of tariwala gosht with tandoori roti served on a rickety table at a no frills dhabba (roadside home cooked stalls) near Ambala. It’s the food that brings us here on every visit. The tandoori dishes and dal fry are amazing but the gosht is definitely one to try as well. There really isn’t much much gosht/ mutton in the dish (well it is a no frills dhabba!) but to be honest it’s the gravy that I have always craved. I would happily devour a bowl of curry with roti than eat the meat unless its working my way through the Nalli/ marrow filled pieces. This thin soupy curry is spiced with ginger, chilli and tomato and served with some onions and lemon on the side. I ask for extra ‘tari’/ gravy which is perfect to dip the leftover roti in. Its perfect comfort food and made with basic ingredients that have some amazing flavours. Tariwala gosht is very much part of everyday Indian home cooking too and a basic curry that most households make. This can be made with chicken or mutton. My mum made a similar curry on Sundays with mutton. Despite such humble ingredients the warmth and balance of spices in the dish was something I always loved. While the mutton was simmering away, the aromas were so enticing and I couldn’t wait to tuck in with some rotis. If there was any left we would eat it the following day just with some crusty [...]
Ingredients: 500 gram Mutton (lamb) 4 tblspn Oil 2 large onion sliced thinly 2 large tomatoes sliced thinly 1 tblspn ginger garlic paste 3 slit green chillies 2 tblpsn Kashmiri chilli powder 2 tblspn coriander powder 2 tsp Garam masala powder salt to taste to taste 3/4 cup Fresh Coconut grated Water as needed Coriander Leaves a handful finely chopped Instructions: Heat oil in a pressure cooker. Add in onions and cook till golden. Once the onion is nice and browned, add in ginger garlic paste and saute for a min or so. Add in tomatoes and green chillies. Cook this till tomatoes cook down and turn mushy. Add in all the spice powders and salt. Mix well with the masala. The masala should be thick and all most like a paste. Now add in mutton and toss well with the masala. Keep tossing till the masala coats the mutton pieces and the mutton gets little dark brown in colour. Now add in very little water, say around a cup. Cover and pressure cook for 4 whistle, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself. When the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Remove it to a blender and make it into a fine puree. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top. Add in coriander leaves and turn off the heat. Serve with rice or anything you like.
INGREDIENTS: 1kg chicken, 4tbs chicken masala 2 onions, chopped or pureed Green chilly 3no 2 tsp. ginger paste 2 tsp. garlic paste 1 tomato Chopped salt to taste Cilantro/coriander leaves 1 tbsp. oil METHOD OF PREPARATION: Heat oil in a saucepan and fry the onions, ginger and garlic, together and cilantro/coriander leaves for five minutes on low heat. Add tomato,4tbs chicken Masala , chicken, and salt and mix for few minutes then add half cup of lukewarm water and cook on a medium low heat for half an hour, keeping the saucepan covered with a lid.