Chicken Tikka Masala

Marinade ingredients:
2 Tbsp cummin seeds
2 Tbsp coriander seeds
2 Tbsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
juice of a lime (or lemon, but lime is better)
about 10 oz good thick yogurt
salt to taste
Other ingredients:
About 1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste - I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying

Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm. Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cummin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Serves 4 with rice.

Shrimp Curry

2 lbs (900 g) large raw shrimp, peeled and deveined
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) mustard seeds
2 tsp (10 ml) turmeric
2 tsp (10 ml) whole black peppercorns
1/2 tsp (2 ml) crushed hot red pepper (or to taste)
3 Tbs (45 ml) vegetable oil
1 cup finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1 Tbs (15 ml) finely chopped fresh ginger root
2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes, or use canned tomatoes, drained
1 cup water
Salt to taste
1/4 cup (60 ml) fresh lime juice

Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized. (You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown. Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated. Add the shrimp and stir to combine them with the vegetable and spice mixture. Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink. DO NOT OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is traditionally served with mango chutney and boiled rice. Serves 4 to 6.

Shahi Murgh Musallam
Rich Chicken Curry
Serves: 6
Courtesy of Iara <IL918@aol.com>

1 kg chicken, cut into small pieces
3 green cardamoms
6 peppercorns
2 bay leaves
2 cinnamon sticks
1 1/2 cups curd
75 gms khoya
12 almonds, blanched and coarsely ground
1/4 tsp kewra essence
1 cup coriander leaves, chopped
Oil
Salt to taste

The following ingredients have to be ground to a paste:

1 tsp cumin seeds
1 tsp coriander seeds
5 red chillies
1/2 tsp turmeric powder
1 (4) cm piece ginger
4 cloves garlic
2 onions,chopped
2 medium tomatoes, chopped

Heat 4 tbsps oil and add the ground masala. Cook till golden brown. Add the chicken pieces,cardamoms, peppercorns, bay leaves and cinnamon sticks. Add salt to taste and stir fry till the chicken has been browned. Add 2 cups of water and cook till it is tender. Finally, add the curd,broken khoya and blanched ground almonds and cook till the gravy is creamy. Sprinkle a few drop of kewra essence before serving. Serve garnished with chopped coriander leaves.

Mustard Leaf Curry
Serves: 6
Courtesy of Iara <IL918@aol.com>

1 kg sarson (mustard greens), chopped finely
1/4 kg spinach, chopped finely
2 cms piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter
Ghee
Salt to taste

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix
the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with makki (maize flour).

Machchi ki Sarsori
Fish in Mustard Oil
Serves: 4
Courtesy of Iara <IL918@aol.com>

1/2 kg fish sliced
3 potatoes sliced
2 onions sliced
2 green chillies
1 tsp turmeric powder
1/2 cup coriander leaves chopped
100 gms mustard oil, heated and cooled
Salt to taste

Mix the onions, potatoes, chillies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low fire. Stir carefully without breaking the potatoes and the fish slices. Cook gently till the fish is cooked and browned. Remove from the fire. Garnish with chopped coriander leaves and serve hot.
 
 
 
 

 
 

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