Chicken badami

 

Badami means almond, and this dish is typical of Moghlai cuisine, which favours using raw nuts to make a thick and creamy gravy. Serve this dish with basmati rice and plenty of naan bread, as you want to mop up every last bit of the flavourful almond sauce.

 

 

 

Serves: 4

 

Ingredients:

 

500 g boneless and skinless chicken (thighs or breasts), cut into 2 cm pieces.

4 garlic cloves, peeled and finely chopped

2 cm ginger, peeled and finely grated

1 tbsp lemon juice

sea salt and freshly ground black pepper

25 g silvered almonds

2 tbsp ghee or melted unsalted butter

2 onions, peeled and finely chopped

1 cinnamon stick

4 cardamom pods, lightly crushed

3-4 cloves

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

50 g finely ground almonds

300 ml natural yoghurt

 

Method:

 

1. Put the chicken pieces into a large bowl with the garlic, ginger, lemon juice and some seasoning. Mix well, cover the bowl with cling film and leave to marinate in the fridge for a few hours or overnight.

 

2. Place a large frying pan over a medium heat, add the silvered almonds and dry-toast them until they are light golden brown, remembering to toss them every once in a while to avoid burning the nuts. Tip on to a plate and leave to cool.

 

3. Return the pan to the heat and add the ghee or butter and the onions. Cook over a medium heat, stirring occasionally, for 6-8 minutes or until golden brown. Add the cinnamon, cardamom and cloves and fry for 2-3 minutes before adding the cumin, coriander, turmeric and ground almonds. Add the chicken to the pan and stir well to coat the meat in the spices. Turn the heat up slightly and stir frequently until the chicken turns opaque.

 

4. Reduce the heat to low and gradually stir in the yoghurt. Bring to a slow simmer, cover the pan and cook for another 20-30 minutes, stirring once or twice, until the chicken is tender.

 

5. When ready to serve, ladle the chicken into a serving bowl and sprinkle over the toasted almonds to garnish.

 

 



 

Beef Biryani

This biryani, which uses beef, is a speciality of the Muslim community. The recipe may seem long, but biryani is one of the easiest and most relaxing ways of cooking, especially when you are entertaining. Once the dish is assembled and placed in the oven, it looks after itself and you can get on with greeting your guests.

Serves :4

Ingredients:

2 large onions

2 garlic cloves, chopped

2.5 cm fresh root ginger, peeled and roughly chopped

1 fresh green chilli, seeded and chopped

small bunch of fresh coriander (cilantro)

4 tbsp flaked (sliced) almonds

3 tbsp water

1 tbsp ghee or butter, plus 25 g butter for the rice

3 tbsp vegetable oil

2 tbsp sultanas (golden raisins)

500 g braising or stewing steak, cubed

1 tsp ground coriander

1 tbsp ground cumin

½ tsp ground turmeric

½ tsp ground fenugreek

good pinch of ground cinnamon

175 ml natural (plain yogurt, whisked

275 g basmati rice

about 1.2 litres hot chicken stock or water

salt and black pepper

2 hard-boiled eggs, quartered, to garnish

chapatis, to serve

Method:

1. Roughly chop one onion and place it in a food processor or blender. Add the garlic, ginger chilli, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the paste to a small bowl and set aside.

2. Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flameproof casserole and fry the onion rings for 15 minutes until they are deep golden brown. Transfer to a plate with a slotted spoon.

3. Fry the remaining flaked almonds briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell. Transfer to the plate.

4. Heat the remaining ghee or butter in the casserole with a further 1 tbsp of the oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.

5. Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier. Cook over a medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.

6. Lower the heat, then stir in the yogurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 45 minutes until the meat is tender. Meanwhile, soak the rice in a bowl of cold water for 15-20 minutes.
7. Preheat the oven to 160°C/ 325°F/ Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water, together with a little salt. Bring back to the boil, cover and cook for 5 minutes.
8. Drain the rice, and pile it in a mound on top of the meat in the casserole. Using the handle of a spoon, make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with a lid.

9. Cook the biryani in the preheated oven for 60-70 minutes. To serve, spoon the mixture on to a warmed serving platter and garnish with the quartered hard-boiled eggs. Serve with chapatis.

Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Green Chicken Korma, Chicken Rizzala (Bhopal)

Rizzala is a little-known Muslim-style curry found in only two cities of India- Calcutta and Bhopal.

Its origin is possibly the latter, where it is a curry found only in the homes of the Muslim aristocracy.

A fresh herby curry, this can best be described as a green korma.

Serves: 4

Ingredients:

½ cup unroasted cashew nuts

6 tbsp oil

4 medium onions, chopped

2 large handfuls coriander leaves

½ cup mint leaves

4 green chillies

2 bay leaves

6 green cardamoms

3.5 cm piece of cinnamon

2.5 x 1.5 cm peeled ginger, finely chopped

4 cloves garlic, chopped

1 kg chicken, skinned, and cut into 8 pieces

1 heaped teaspoon coriander powder

½ tsp cumin powder

Salt to taste

1 tsp sugar

2 teaspoons lime or lemon juice

65 ml cream

1 tbsp oil, butter or ghee

½ tsp mace powder or 1 blade of mace

Method:

1.  Soak the cashew nuts in 200 ml of water, for at least 15 minutes.

2. Pour 4 tablespoons oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.

3. When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and purée.

4. In the same pan, heat the remaining 2 tablespoons oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the heat to medium, put in the chicken pieces and sauté in the aromatic oil for about 5 minutes until the chicken is seared. Now add the coriander and cumin powder. Sauté the chicken for 2 minutes, stirring so that the chicken doesn’t stick to the pan. Add the green purée and sauté the chicken for a further 2 minutes.

5. Add the salt, sugar and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.

6. Just before serving, heat a little oil or butter in a ladle and put ¼ teaspoon of mace powder into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.

Serve with flavoured rice, such as turmeric yellow rice or lemon rice.

Beef Kofta Curry

Small, spicy balls of minced beef cooked in a smooth, spicy sauce make a warming supper. Serve with Indian flatbreads and fresh Indian salad or salsa. Wrap the koftas and saladup in the bread for an informal meal.

Serves: 4

Ingredients:

625 g lean minced beef

1 tsp finely grated fresh root ginger

2 tsp fennel seeds

1 tsp ground cinnamon

1 tsp turmeric

2 tbsp mild curry powder

500 ml tomato passata

Salt and freshly ground black pepper

Low-fat yogurt and mint leaves to garnish

Method:

1. Place the mince and ginger in a large bowl. Roughly crush the fennel seeds in a mortar and pestle and add to the mixture with the cinnamon. Season and, using your hands, mix thoroughly. Form the mixture into small, walnut-sized balls and set aside.

2. Place the turmeric, curry powder and passata in a wide, nonstick saucepan and bring to the boil. Season, reduce the heat and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, stirring and turning the meatballs around occasionally, until they are cooked through. Remove from the heat, drizzle with the low-fat yogurt and scatter with the mint leaves. Serve with chapattis or other flatbreads and salad.

Balti Chicken Pasanda

Yogurt and cream give this tasty dish its characteristic richness. Serve it with Peshwari naan to complement the almonds.

Serves: 4

Ingredients:

4 tbsp Greek (US strained plain) yogurt
½ tsp black cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tsp garam masala
2.5 cm cinnamon stick
1 tbsp ground almonds
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
1 tsp salt
675 g skinless, boneless chicken, cubed
5 tbsp corn oil
2 medium onions, diced
3 fresh green chillies, chopped
2 tbsp chopped fresh coriander (cilantro)
120 ml (light) cream

Method:

1. Mix the yogurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add the chicken pieces, stir to coat, and leave to marinate for 2-3 hours.

2. Heat the oil in a large karahi, wok or deep pan. Add the onions and fry for 2-3 minutes.

3. Tip in the chicken mixture and stir until it is well blended with the onions.

4. Cook for 12-15 minutes over a medium heat until the sauce thickens and the chicken is cooked through.

5. Add the green chillies, and fresh coriander, and pour in the cream. Bring to the boil, stirring constantly, and serve garnished with more coriander, if you like.

Pears in Spiced Wine

Familiar Indian spices, infused in a red wine syrup, give pears a lovely warm flavour. The colour is beautiful, too.

Serves: 4

Ingredients:

1 bottle full-bodied red wine
1 cinnamon stick
4 cloves
½ tsp grated nutmeg
½ tsp ground ginger
8 peppercorns
175 g caster (superfine) sugar
thinly pared rind of ½ orange
thinly pared rind of ½ lemon
8 firm ripe pears

Method:

1. Pour the wine into a heavy pan into which the pears will fit snugly when standing upright. Stir the cinnamon stick, cloves, nutmeg, ginger, peppercorns, caster sugar and citrus rinds into the wine.

2. Peel the pears, leaving the stalks intact, and stand them in the pan. The wine should only just cover the pears. Bring the liquid to the boil, lower the heat, cover and simmer very gently for 30 minutes or until the pears are tender. Using a slotted spoon, transfer the pears to a bowl.

3. Boil the poaching liquid until it has reduced by half and is syrupy. Strain the syrup over and around the pears and serve hot or cold.

Cook's tip:

Serve the pears with a mascarpone cream, made by combining equal quantities of mascarpone cheese and double (heavy) cream, and adding a little vanilla essence (extract) for flavour. They also taste good with yogurt or ice cream.

Chicken Curry with Sliced Apples

This mild yet flavoursome dish is given a special lift by the addition of sliced apples.

Ingredients:

Serves: 4

2 tsp oil

2 medium onions, diced

1 bay leaf

2 cloves

2.5 cm cinnamon stick

4 black peppercorns

1 baby chicken, about 675 g, skinned and cut into 8 pieces

1 tsp garam masala

1 tsp grated fresh root ginger

1 tsp crushed garlic

1 tsp salt

1 tsp chilli powder

1 tbsp ground almonds

150 ml natural (plain) low fat yoghurt

2 green eating apples, peeled, cored and roughly sliced

1 tbsp chopped fresh coriander (cilantro)

15 g flaked (sliced) almonds, lightly toasted, and fresh coriander (cilantro) leaves, to garnish.

1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the bay leaf, cloves, cinnamon and peppercorns for about 3-5 minutes until the onions are beginning to soften but have not yet begun to brown.

2. Add the chicken pieces to the onions and continue to stir-fry for at least another 3 minutes.

3. Lower the heat and add the garam masala, ginger, garlic, salt, chilli powder and ground almonds and cook, stirring constantly, for 2-3 minutes.

4. Pour in the yoghurt and stir for a couple more minutes.

5. Add the apples and chopped coriander and cook for about 10-15 minutes.

6. Check that the chicken is cooked through and serve immediately, garnished with flaked almonds and whole coriander leaves.