Chicken Tikka Masala

INGREDIENTS
1/2 fresh red chilli
1 clove garlic, pelled
15g fresh ginger
1 tbsp vegetable oil
a pinch of paprika
1/2 tbsp garam masala
1 tsp tomato puree
3 sprigs fresh coriander, leaves picked and chopped, stalks reserved
400g chicken breast, diced into 2.5cm pieces
1 small onion, peeled and sliced
1/2 red pepper, deseeded and sliced
1/2 green pepper, deseeded and sliced
1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp turmeric
400g tin tomatoes
100mL plain yoghurt
100mL double cream

METHOD
For the marinade
Blitz the chilli, garlic, ginger and vegetable oil in the food processor.
Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste.
Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day…
In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan.
Cook gently for 10 minutes.
Meanwhile grill chicken on skewers.
Add the tin of tomatoes and the yoghurt to the peppers.
Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked.
Just before serving, stir through the double cream and chopped coriander leaves.

Serve with fluffy boiled rice and a mixed leaf salad.

COMMENTS
I added a bit of ground cumin also.

SERVINGS
4

SOURCE
Jamie Oliver

Rogan Josh

INGREDIENTS
1 kg diced lamb
1 cup yoghurt
1 tbs malt vinegar
4 cloves garlic, crushed
1 tbs grated fresh ginger
2 tbs ghee
4 cardamom pods, bruised
3 cloves
1 cinnamon stick
2 medium onions, finely chopped
3 tsp ground cumin
1 tbs ground coriander
1 tsp ground fennel
1 ½ tsp sweet paprika
¾ tsp chilli powder
½ cup chicken stock
1 tsp garam masala
2 tbs chopped fresh coriander leaves
1 tbs chopped fresh mint leaves

METHOD
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl.
Cover, refrigerate 3 hours or overnight.
Heat ghee in large pan, add whole spices, cook, stirring, until fragrant.
Add onions and remaining garlic and ginger, cook, stirring, until onions are browned lightly.
Add ground spices, cook, stirring, until fragrant.
Add lamb mixture, stir to coat in spice mixture.
Add stock, simmer, covered, for 1 ½ hours.
Remove cover, simmer about 30 minutes or until lamb is tender.
Just before serving, stir in garam masala and fresh herbs, heat through.

SERVINGS
6 to 8

SOURCE
AWW Cooking Class: Indian

Beef Madras

INGREDIENTS
1 cup grated fresh coconut (or dessicated coconut)
400g can tomatoes
2 tbs grated fresh ginger
2 tsp black mustard seeds
1 tbs tamarind concentrate
2 tbs vegetable oil
2 large onions, sliced
6 cloves garlic, crushed
1 tbs ground cumin
1 tsp ground turmeric
2 tsp ground coriander
2 tsp hot chilli powder
2 tsp sweet paprika
10 curry leaves
1 kg diced beef chuck steak
½ cup water

METHOD
Blend or process coconut, undrained tomatoes, ginger, seeds and tamarind until pureed.
Heat oil in large pan, cook onions and garlic, stirring, until browned lightly.
Add spices, cook, stirring, until fragrant.
Add leaves, beef, water and coconut mixture.
Simmer, covered, for about 1 ½ hours, stirring occasionally, or until beef is tender.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Butter Chicken

INGREDIENTS
6 (1kg) single breast fillets
2 tsp garam masala
2 tsp ground coriander
¾ tsp chilli powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
2tbs white vinegar
¼ cup tomato paste
½ cup yoghurt
80g butter
1 large (200g) onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1 tsp salt
3 tsp sweet paprika
425g can tomato puree
¾ cup chicken stock
1 cup cream

METHOD
Cut chicken fillets into 3 pieces each.
Combine ground spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl.
Add chicken, coat with marinade.
Cover, refrigerate overnight.
Heat butter in a large pan.
Add onion, cinnamon and cardamom, and cook, stirring, until onion is browned lightly.
Add chicken mixture and cook, stirring, about 5 minutes.
Add salt, paprika, puree and stock.
Simmer, uncovered, 10 minutes, stirring occasionally.
Add cream, simmer 10 minutes or until chicken is tender.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Spinach & Pumpkin Curry

INGREDIENTS
1 kg pumpkin
2 tbs ghee
2 medium (300g) onions, sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 small fresh green chillies, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
½ tsp ground turmeric
300 mL cream
½ bunch English spinach, roughly chopped
3 curry leaves, torn
2 tbs chopped fresh coriander leaves
1 tbs flaked almonds, toasted

METHOD
Peel pumpkin, cut into 3cm pieces.
Heat ghee in a large pan, cook onions, tirring, until browned lightly.
Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender.
Add the spinach and both leaves, simmer until spinach is just wilted.
Just before serving, sprinkle with nuts.

SERVINGS
4

SOURCE
AWW Cooking Class: Indian

Channa Dhal

INGREDIENTS
1 ½ cups dried chickpeas
2 tbs vegetable oil
1 medium onion, finely chopped
1 tsp grated fresh ginger
3 cloves garlic, crushed
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp yellow mustard seeds
400g can tomatoes
2 tbs coconut cream
2 tsp salt

METHOD
Place chickpeas in medium bowl, cover with water, soak overnight, then drain.
Boil or microwave chickpeas, in water, until tender, then drain.
Heat oil in large pan, cook onion, stirring, until browned lightly.
Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.
Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Crunchy Potatoes Bengali-Style

INGREDIENTS
1.5 kg potatoes, chopped
1 tbs ghee
1 tbs panch phora
3 cloves garlic, crushed
1 tbs grated fresh ginger
1 small fresh red chilli, chopped
1 tbs ground cumin
3 tbs ghee, extra
1 tsp salt
1 tsp cracked black pepper
¼ cup lemon juice
¼ cup chopped fresh coriander leaves

METHOD
Boil, steam or microwave potatoes until almost tender, drain.
Heat ghee in small pan, cook panch phora stirring, until fragrant.
Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat.
Heat half the extra ghee in large pan.
Add half the potatoes, stir gently about 5 minutes or until browned and crisp.
Remove from pan, repeat with remaining ghee and potatoes.
Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through.
Just before serving, sprinkle with fresh coriander leaves.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Aromatic Rice

INGREDIENTS
1 tbs ghee
2 small (160g) onions, finely sliced
3 cloves garlic, crushed
3 tsp cumin seeds
2 tsp black mustard seeds
4 cardamom pods, bruised
2 bay leaves
½ cup shelled pistachio nuts
1 ½ cups basmati rice, washed, drained
2 ¾ cups chicken stock

METHOD
Heat ghee in medium heavy-based saucepan.
Cook onions, garlic, spices and nuts, stirring, about 5 minutes or until onions are browned lightly and mixture is fragrant.
Stir in rice and warm stock.
Simmer, covered, 15 minutes.
Remove from heat, fluff with fork then stand, covered, for 10 minutes.

SERVINGS
4 as main meal

SOURCE
AWW Cooking Class Indian

Cucumber & Mint Raita

INGREDIENTS
1 medium lebanese cucumber
1 tsp ghee
¼ tsp cumin seeds
¼ tsp black mustard seeds
¼ tsp ground cumin
1 cup yoghurt
1 tbs lemon juice
1 clove garlic, crushed
¼ tsp cayenne pepper
1 tbs chopped fresh mint leaves

METHOD
Peel cucumber, halve lengthways, discard seeds and chop cucumber coarsely.
Heat ghee in small pan, cook seeds and cumin, sitrring, until seeds pop, then cool.
Combine spice mixture with cucumber, yoghurt, juice, garlic and pepper in small bowl.
Cover, refrigerate at least 2 hours.
Just before serving, gently stir in mint.

SERVINGS
makes 1 ¼ cups

SOURCE
AWW Cooking Class: Indian

Baked Whole Fish Kerala Style

INGREDIENTS

2.5kg whole fish

1 tbsp vegetable oil

1 small (80g) onion, chopped

3 cloves garlic, crushed

1 tbsp grated fresh ginger

3 tsp black mustard seeds

3 tsp cumin seeds

1 tbsp ground coriander

1 bunch (110g) fresh coriander

1 cup yoghurt

2 limes

1/2 cup fresh coriander leaves, to garnish

METHOD

Cut 4 deep slits in each side of fish.

Line large shallow ovenproof dish with 2 long sheets of foil, extending foil 10cm over all 4 sides.

Place fish on foil.

Heat oil in pan, cook onion, garlic and ginger, stirring until onion is browned lightly.

Add seeds and ground coriander, cook, stirring until fragrant.

Cut and discard roots from bunch of fresh coriander, roughly chop stems and leaves.

Blend or process chopped coriander with cooled onion mixture and yoghurt until pureed.

Pour yoghurt mixture over fish, turn fish to coat on both sides.

Cover fish completely with foil then refrigerate overnight.

Stand fish at room temperature 30 minutes before baking.

Bake, covered in foil, in moderately hot oven about 1 hour or until tender.

Serve with lime wedges and extra coriander.

SERVINGS

6 to 8

SOURCE

AWW Indian

Naan Bread

INGREDIENTS
2/3 cup warm water
1 tsp dry yeast
1 tsp sugar
2 cups flour
1 tsp salt
4 tbsp ghee, melted (alternatively, use olive oil)
2 tbsp yoghurt
2 tsp kalonji (black onion seeds)

METHOD
Whisk water, yeast and sugar in bowl until yeast is dissolved.
Cover and stand in warm place for 10 minutes.
Sift flour and salt into a large bowl, add yeast mixture, yoghurt and half the ghee.
Mix to a soft dough then knead, on floured surface, about 5 minutes or until dough is smooth and elastic.
Place dough in large greased bowl, cover and stand in warm place for about 1½ hours, or until dough has doubled in size.
Once proved, punch dough, then knead on a lightly floured surface for 5 minutes.
Divide dough into 6 pieces and roll each piece into a 20cm round naan.
Cook each naan separately on an oven tray covered with foil, under the grill for approximately two minutes each.
Brush naan with remaining ghee and sprinkle with kalonji and cook a further 30 seconds.
Alternatively, cook each naan in a well greased (but not oily) fry pan until puffed and just brown.

SERVINGS
Makes 6

COMMENTS
Party favourite, although takes ages to prepare, especially if you fry it

SOURCE
AWW Indian