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.

Chicken in Orange and Black Pepper Sauce

A low-fat version of a favourite Indian dish, this is very creamy.

Serves: 4

Ingredients:

225 g low fat fromage frais or ricotta cheese
50 ml natural (plain) low fat yogurt
120 ml orange juice
1½ tsp grated fresh root ginger
1 tsp crushed garlic
1 tsp ground black pepper
1 tsp salt
1 tsp ground coriander
1 small chicken, about 675 g, skinned and cut into 8 pieces
1 tbsp oil
1 bay leaf
1 large onion, chopped
1 tbsp fresh mint leaves
1 fresh green chilli, seeded and chopped

Method:
1. In a small mixing bowl whisk the fromage frais or ricotta with the yogurt, orange juice, ginger, garlic, pepper salt and coriander.

2. Pour this over the chicken, cover, and set aside for 5 hours.

3. Heat the oil with the bay leaf in a wok or heavy frying pan and fry the chopped onion until soft.

4. Pour in the chicken mixture and stir-fry for 3-5 minutes over a medium heat. Lower the heat, cover and cook for 7-10 minutes, adding a little water if the sauce is to thick. Add the fresh mint and chilli and serve.

Balti Chicken in Hara Masala Sauce

This Chicken dish can be served as an accompaniment to any of the rice dishes.

Serves: 4

Ingredients:

1 ½ crisp green eating apple, peeled, cored and cut into small cubes.
4 tbsp fresh coriander leaves
2 tbsp fresh mint leaves
200 ml natural (plain) low fat yogurt
4 tbsp low fat fromage frais or ricotta cheese
3 fresh green chillies, seeded and chopped
1 bunch spring onions (scallions), chopped
1 ½ tsp salt
1 ½ tsp granulated sugar
1 ½ tsp crushed garlic
1 tsp grated fresh root ginger
1 tbsp oil
500-700 g skinless chicken breast fillets, cubed
40-45 g sultanas (golden raisins)

Method:

1. Place the apple, 45ml/3 tbsp of the coriander, the mint, yogurt, fromage frais or ricotta, chillies, spring onions, salt, sugar, garlic and ginger in a food processor and pulse for about 1 minute.

2. Heat the oil in a karahi, wok or heavy pan, pour in the yogurt mixture and cook over a low heat for about 2 minutes.

3. Next, add the chicken pieces and blend everything together. Cook over a medium/low heat for 12-15 minutes or until the chicken is fully cooked.

4. Stir in thhe sultanas and remaining 1 tbsp fresh coriander leaves and serve.

Balti Bhoona Lamb

Bhooning is a very traditional way of stir-frying ehich simply involves semi-circular movements, scraping the bottom of the pan each time in the centre. Serve this dish with freshly made chapatis.

Serves: 4

Ingredients:

175 g boneless lean spring lamb

3 medium onions

1 tbsp oil

1 tbsp tomato purée

1 tsp crushed garlic

1½ tsp finely grated ginger

1 tsp salt

¼ tsp ground turmeric

600 ml water

1 tbsp lemon juice

1 tbsp shredded fresh root ginger

1 tbsp chopped fresh coriander (cilantro)

1 tbsp chopped fresh mint

1 fresh red chilli, chopped

Method:

1. Using a sharp knife remove any excess fat from the lamb and cut the meat into small cubes.

2. Dice the onions finely. Heat the oil in a karahi, wok or heavy pan and fry the onions until soft.

3. Meanwhile, mix together the tomato purée, garlic  and ginger, salt and turmeric. Pour the spice mixture on to the onions in the pan and stir-fry for a few seconds.

4. Add the lamb and continue to stir-fry for about 2-3 minutes. Stir in the water, lower the heat, cover the pan and cook for about 15-20 minutes, stirring occasionally.

5. When the water has almost evaporated, start bhooning over a medium het (see the introduction above left), making sure that the sauce does not catch on the bottom of the pan. Continue for 5-7 minutes.

6. Pour in the lemon juice, followed by the shredded ginger, coriander, mint and red chilli. Stir to mix, then serve from the pan.