How To Make Chicken Bhuna

Serves:

4

You Will Need:

• 1 medium whole chicken , washed and cut into 8 pieces
• 2 medium onions , chopped
• 2 tsp ginger and garlic paste
• 2 tsp salt
• 1 tsp chilli powder
• 1 ½ tsp coriander powder
• ½ tsp turmeric
• ½ cups (120ml) water
• 2 medium tomatoes , chopped
• ½ cups (120ml) oil
• 1 tsp garam masala
• 2 tbsp fresh coriander , chopped
• 3 small fresh chillies , sliced lengthways
• 1 Large Saucepan
• 1 large spoon for stirring
• 1 Serving dish

Step 1:

Fry Onions

In a heavy based pan, add the oil. When oil is hot add the onions. When onions soften add salt, chilli powder, corriander powder and turmeric. Mix until onions are well coated. Add garlic and ginger paste. Reduce the heat and stir.

Step 2:

Add Tomatoes

Add the tomatoes, stirring constantly and then cook for 5 minutes, or until tomatoes are reduced to a slight purée

Step 3:

Add Chicken

Add the chicken and mix thoroughly. Cover & cook over medium/heat for about 10-15 minutes until the meat has turned slightly opaque and is half cooked.

Step 4:

Add Water and Reduce

Add the water and cook for 5-8 minutes, ensuring that you keep stirring all the time. The chicken is ready when the liquid has completely reduced

Step 5:

Add Rest of Spices

Now add the garam masala, coriander leaves and chillies; stir once and then transfer to a serving dish.

Done

How To Make Garam Masala

Serves:

8

Preparation Time:

5 minutes

Step 1:

You will need

• 1 tsp whole cloves
• 3 to 4 bay leaves
• 2 green cardamom pods
• 4 black cardamom pods
• 12 black peppercorns
• 1 or 2 cloves of freshly grated nutmeg
• 6cm to 7cm acacia bark , This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste
• 1 Chopping board
• 1 Spatula
• 1 Fine metal grater
• 1 Small bowl
• 1 Non-stick frying pan
• 1 Teaspoon
• 1 Spice grinder
• 1 Air-tight container

Step 2:

Prepare

Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away.

Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.

Step 3:

Toasting

Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan.

Stir for 30 seconds, to really release the aromas within the spices.

Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.

Step 4:

Grinding

Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.

Step 5:

Use it well

Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.

How To Make Lentil Soup

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

40 minutes

You will need…

• 35 g lentils (small brown type)
• 4 medium tomatoes
• 100 ml olive oil
• 1 large bunch flat-leaf parsley
• 2 to 3 garlic cloves, peeled
• 1 dessert spoon cumin seeds (or ground cumin)
• 1 dessert spoon sweet paprika
• 1 tsp hot chilli flakes or powder
• Salt
• 1 ltr water (approx)
• 1 medium pot with lid
• 1 chopping board
• 1 large knife
• 1 small knife
• 1 wooden spoon
• 1 colander
• Kitchen paper

Step 1:

Rinse and drain the lentils

Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water.

Step 2:

Core and dice the tomatoes

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.

Step 3:

Chop the garlic

Finely chop the garlic.

Step 4:

Heat the oil

Over a medium heat, warm the oil in a cooking pot.

Step 5:

Cook the chopped garlic

When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning.

Step 6:

Add the spices

Add the cumin seeds, paprika and chilli flakes and stir for a further minute.

Step 7:

Stew the tomatoes

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Step 8:

Add the lentils

Add the strained lentils and stir well.

Step 9:

Add water

Pour about a litre of water into the pan, bring back to a boil and cover.

Step 10:

Cook

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.

Step 11:

Prepare the parsley

Rinse the parsley under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

Step 12:

Season and add parsley

After thirty minutes, add some salt to season, the chopped parsley and more water if desired.

Step 13:

Serve the lentil soup

Ladle the lentil soup into bowls and serve with warm, crusty bread.

How To Make Malai Kulfi

Serves:

4

You Will Need:

• 410 g Evaporated Milk , chilled for at least 8 hours
• 200 ml Double cream
• 1 cups (250ml) Sugar
• 2 Green Cardamoms , crushed
• ¼ cups (60ml) Pistachios , chopped
• 1 Whisk
• 1 Large Bowl
• 1 Freezer
• 1 Container

Step 1:

Whisk The Milk

Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

Step 2:

Fold In Cream

In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Step 3:

Add Pistachios

Add the pistachions and cardamom gently fold them into the cream mixture.

Step 4:

Semi Set

Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set.

Step 5:

Beat

When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes.

Step 6:

Freeze

Place it back in the freezer until the time you require it for serving.

How To Make Rogan Josh

Serves:

4

You will need:

• 600 g lamb , chopped into 2.5 inch pieces
• 3 tbsp garlic and ginger paste
• 3 tbsp oil
• 2 tsp salt
• 1 tsp turmeric powder
• 3 tsp garam masala
• 2 tsp coriander powder
• 2 tsp ground cumin
• 2 tbsp plain yoghurt
• 1 tsp chilli powder
• 2 medium onions , finely chopped
• ¾ tin of peeled plum tomatoes
• fresh coriander , to garnish
• 1 saucepan with lid
• 1 metal or wooden spoon to stir

Step 1:

Fry onion

Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.

Step 2:

Add pastes

Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.

Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.

Step 3:

Add the meat

Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.

Step 4:

Add tomatoes

Add in the tinned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Step 5:

Stir in yoghurt

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil.

Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.

Step 6:

Simmer and stir every 30 minutes

Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the colour of the sauce is redder/browner.

Serve hot, garnished with fresh coriander

How To Make Murgh Makhni

Serves:

4

Preparation Time:

4 hours 30 minutes

Cooking Time:

1 hour

You Will Need

• 500 g Chicken thighs (boneless)
• 50 g Ginger & garlic paste
• ½ tsp Salt
• 65 ml Yoghurt
• ½ tbsp Kashmiri chilli powder
• ½ tbsp Vegetable oil
• ½ tsp Grams masala powder
• For the makhni sauce-
• 40 ml Vegetable oil
• 15 g Ginger
• 6 Green chillies
• 4 Cinnamon sticks
• 5 Cardamom pods
• 5 Cloves
• 2 Bay leaf
• 750 g Tomatoes
• ½ tsp Kashmiri chilli powder
• 60 ml Single cream
• 1 tbsp Honey
• ½ tbsp Tomato paste
• 2 tsp Kasoori methi
• 50 g Butter
• 75 g Cashew nuts
• 1 teaspoon
• 2 mixing bowls
• 1 whisk (handheld or electric)
• 1 cling wrap
• 1 sharp knife
• 1 large saucepan
• 1 large spoon
• 1 strainer
• 1 cloth
• 1 colander

Step 1:

Wash the Chicken

Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.

Step 2:

Season the Chicken

Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.

Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.

Step 3:

Yoghurt mix

Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.

Whisk these ingredients together.

Step 4:

Add to chicken

Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.

Step 5:

Wait

Cover the chicken in cling film and put it in a refrigerator.

Leave the chicken to marinate for no less than 4 hours.

Step 6:

Grill

After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.

Step 7:

Cut the chicken

Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.

Step 8:

The Makhni sauce

Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.

When the oil is hot, add the four sticks of cinnamon to the pan.
Then, add the 5 cardamom pods.
5 cloves
and a few bay leaves
stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.

Step 9:

Add tomatoes

Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.

Step 10:

Purée

Take the pan off the heat. Remove any whole spices.

Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.

Step 11:

Strain

Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.

Step 12:

Cashew nuts

In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.

Step 13:

Finish the sauce

Once the sauce is hot and bubbling, add one tablespoon of tomato paste
Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
Add half a teaspoon of chilli powder
and a tablespoon of honey
and stir for about 3 minutes.
Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves.

Leave the sauce gently bubbling over a medium heat and move onto stage 3.

Step 14:

Finish the sauce

In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.

Fry for about 3 minutes on a high heat.

How To Make Meat Samosas

Serves:

4

You will need:

• 500 g minced lamb
• 4 tbsp Oil , for frying the lamb
• 1 tsp salt , or according to taste
• ½ tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 1 ½ medium onions , peeled and finely chopped
• 1 small bunch fresh coriander leaves , chopped
• 1 medium beaten egg , for sealing samosa pastry
• 1 packet samosa pads or filo pastry
• 2 tomatoes , chopped
• 1 frying pan or wok
• 1 wooden or metal spoon
• 1 dessert or table spoon
• 1 clean surface

Step 1:

Fry The Onions

Heat the 4tbsp of oil in a large frying pan. Put the onion in and stir fry gently for 1 minute over a medium heat.

Step 2:

Add Spices and the Meat

Add the spices and salt and fry for a minute, then add the meat.

Step 3:

Cover and Cook

Stir, cover and cook on a low heat for 20 minutes until the meat is cooked.

Step 4:

Stir

Stir occasionally and add a little more oil if the pan seems to be too dry.

Step 5:

Let Cook

When done, check for salt and let the mixture cool.

Step 6:

Make the Samosa Cone

On a separate work surface, take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and create a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg using a pastry brush; leave one side open (this is to add the filling in the samosa cone/ triangle)

Step 7:

Fill

Put 1 to 1 ½ tsp of the minced lamb filling into the samosa triangle. Lift corners and pinch them together, continue along the seam towards the corner. This should form a sealed triangle/ cone shape.

Step 8:

Deep Fry

Deep fry the samosa gently until it is golden in colour on each of its sides.

Serve

How To Make Tarka Dal

Serves:

2 to 4

Preparation Time:

5 minutes

Cooking Time:

33 minutes

Step 1:

You will need

• 300 g red dal or lentils
• 850 ml water
• 1 tsp turmeric
• ¼ tsp ground coriander
• 30 g butter
• ¼ tsp cumin seeds
• ¼ tsp asafoetida
• 1 medium onion
• 2 cloves garlic
• ¼ tsp chilli powder
• ½ tsp garam masala
• 15-20 g of fresh coriander leaves
• 1 frying pan
• 1 spatula
• 1 sharp knife
• 1 teaspoon

Step 2:

Lentils

Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear.

Bring 850ml of water to the boil in a non-stick pan, and add the lentils. Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy. Stir occasionally.

Step 3:

Chop

Cut the ends off a medium onion, and finely chop.

Crush 2 cloves of garlic slightly. Remove the skin, and finely chop.

Step 4:

Spice the butter

Over a medium heat, melt 30g of butter in a non-stick frying pan. Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.

Step 5:

Onion and garlic

Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown. This will take about 6 minutes.

Step 6:

More spice

Sprinkle in 1/4 teaspoon of chilli powder. Keep stirring.

Step 7:

Lentils

Add the boiled lentils to the pan. Keep frying for another 3-4 minutes. The lentils will absorb the flavours of the butter and spices.

Step 8:

Garam Masala

Add half a teaspoon of Garam Masala, and stir. Take the pan off the heat.

Step 9:

Serve

Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.

How To Make Mango Chutney

Serves:

4

Preparation Time:

4 minutes

Cooking Time:

7 minutes

Step 1:

You will need

• 2 medium ripe mangos
• 2 tbsp vegetable oil
• 2 dried red chillies
• 2 black peppercorns
• pinch cumin seeds
• ¼ tsp coriander seeds
• ¼ tsp onion seeds , also known as nigella seeds
• ¼ tsp mustard seeds
• ½ tsp salt
• 1 tsp sugar
• ¼ tsp paprika
• 1 tbsp lemon juice
• 1 vegetable peeler
• 1 chopping board
• 1 non-stick frying pan
• 1 mixing bowl
• 1 wooden spoon
• 1 teaspoon
• 1 tablespoon
• some plates
• 1 air-tight storage jar.

Step 2:

Mango

Begin by carefully peeling 2 fresh mangos. If the mangoes are really ripe, you'll be able to remove some of the skin with your hands. Cut away as much of the flesh as possible, leaving the stone. Put the flesh into a bowl, and use a spoon to roughly mash it into pulp.

Step 3:

Fry spices

Heat 2 tablespoons of vegetable oil in a non-stick pan over a medium heat. Then add 2 dried red chillies, 2 black peppercorns, a pinch of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will pop and sizzle.

Step 4:

Add more spices

Now stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter of a teaspoon of paprika into the pan.

Step 5:

Add lemon

Add 1 tablespoon of fresh lemon juice, and stir. Turn the hob down to a low heat.

Step 6:

Add mango

Now add the mashed mango pulp. Continue to cook over a low heat for 5 minutes, stirring occasionally.

Step 7:

Serve

You can keep the chutney for up to a week, in an airtight container in the fridge.

How To Make Kadhai Paneer

Serves:

4

Step 1:

You will need…

• 20 ml Vegetable oil
• 15 g Coriander seeds
• 250 g Indian Cottage cheese
• 2 Green peppers
• 1 tsp Kasoori methi
• A bunch Coriander leaves
• 2 Red chillies (whole)
• 5 g Coriander seeds
• 30 g Garlic
• 45 ml Vegetable oil
• 1 tsp Red chilli powder
• ½ tsp Turmeric powder
• 6 Tomatoes
• ½ tsp Salt to taste
• 1 teaspoon
• 1 tablespoon
• 1 blender
• 1 sharp knife
• 1 non-stick pan
• 1 large non-stick frying pan

Step 2:

Kadhai sauce

First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender or food processor, and blend for about 20 seconds until you have a coarse powder.

Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes

Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.

Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.

Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Step 3:

Paneer

Paneer is a homemade or farmhouse cheese originating in India. It's made with cow's milk, is white in colour and soft in texture. It has a mild flavour, and is great in heated dishes, as it retains it's shape, and doesn't melt. It can be bought already cubed like this. If you have bought it whole, cut 250g of paneer into 1cm cubes.

Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later.

Cut the green peppers into squares of a similar size as the cheese.

Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.

Step 4:

Mix

Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the Kadhai sauce you prepared earlier.
Add a large pinch of Kasoori Methi to the pan, and stir. Kasoori methi are dried fenugreek leaves. They are often used in Indian cooking and taste similar to celery and fennel, with a slightly bitter flavour.

Finally, roughly chop a small bunch of fresh coriander.

Handy Hint: Wash the coriander after you've chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. The freshest leaves will float to the top. Remove these from the bowl and leave to drain. Then gently stir them into the sauce. Add a handful of coriander to the pan.

Add half a teaspoon of salt. Stir for a further 30 seconds and then serve.

How To Make Chapatti (Paratha)

You Will Need

• 1 and ½ cups Whole Wheat Flour
• ¼ tsp Salt , or to taste
• 3 tsp Oil
• ½ cups Water

Step 1:

Preparing The Dough

To make the dough we're going to add our flour to a bowl and sprinkle the salt. This is optional, in case you know you don't use salt that's fine too.
Incorporate the salt well, and then we'll pour oil inside it.
Now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there. just for a few seconds.
When the oil and salt are nicely incorporated, add water slowly. This water has been warmed in the microwave for about 30 seconds, pour little at a time and just mix.

Step 2:

Top Tip: Whole Wheat Flour

We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores.
The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available.

Step 3:

Coat The Dough

Just mix all that dough in and form a nice ball.
It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad. It literally takes under a minute to make this dough.
When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough. Then keep it covered for about 15 to 20 minutes.

Step 4:

An Alternative Method

So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it. Here's the whole wheat flour, I'm going to use the food processor, and if you notice I'm using a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides.
I'm going to mix in the salt at this point and I'm going to give it a mix.
Then I'm going to add in the oil.
I've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on. This is just as easy.
It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it.
This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well
Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up. Then set it aside for 15 minutes as before.

Step 5:

Size The Dough

After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly.
This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis. But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more.
But something that fits in to your palm or close fist, a kind of a golf size ball is perfect.So just divide it out.

Step 6:

Prepare The Pan

Before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated.
The pan we are using is called a tawa. You can also use a non stick frying pan.
Put the stove on medium heat, or a little bit higher than medium. And you want to make sure your pan is really hot before you put your first chapatti on.

Step 7:

Shape The Dough

So while our pan is heating, we're going to take our dough and form a nice round ball. If you start off with a round ball, the shape changes, but your final chapatti will probably be round also.
We're then going to dip it in some dry flour, shake off the excess and role it out.
Now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of the rolling pins. Whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on, take it and dip it again in the dry flour.
This is a trick that my mom taught me when i was learning how to do this when i was little, you rub your hand across it, and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker, that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it

Step 8:

Cook The Chapatti

The tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick.
Then we leave it alone until we start seeing bubbles appearing, and then we're going to flip it around, and let go for a few seconds.
Now we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left, the remainder few drops, just put it on and smear it on like that and flip it around and press. You want to press where it bubbles to force the air to the other side which is not risen yet. Smear the oil again and press.
You want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked. It's ok to have little brown spots on it.

Step 9:

Serve

It looks delicious and there's nothing like home made chapattis. You can buy these from the store but when you taste these like fresh off the stove it's awesome.
And one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis, but I put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on, it still tastes nice and soft, as supposed to the dough which has been prepared without oil, which tends to turn a little bit chewier.
Once the chapatti is cooked I like to keep it in a nice insulated cannister like this. It helps it to stay nice and warm. So you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot.
So there we have it. Fresh home made chapattis.
Join us again on another episode of showmethecurry.com - Adding a pinch of spice to your life.

How To Make Chicken Korma

Chicken Korma is a very popular dish, particularly in Britain, and favoured by those who prefer a milder a tasting curry. We teamed up with Shahena Ali, of the Maharaji restaurant in Benfleet, Essex, to show you how to cook it.

Serves:

4

You Will Need:

• 1 ½ kg Chicken Breasts
• 1 tbsp Ginger and Garlic Paste
• 150 g Plain Yoghurt
• 3 dried red chillies
• 2 medium Onions , Finely Chopped
• Cooking Oil
• 1 tbsp Ground Coriander
• pinch ground black pepper
• 1 tsp turmeric
• 1 tsp garam masala
• 75 g creamed coconut or coconut milk
• pinch salt , to taste
• 2 tbsp ground almonds
• coriander leaves , to garnish
• 1 Bowl
• 1 Saucepan with a lid
• 1 wooden or metal spoon

Step 1:

Marinade the Chicken

Cut the chicken breasts into 2 inch sized pieces.
In a bowl, mix the chicken with the ginger, garlic, yogurt, salt and spices. Cover and marinade for 3-4 hours or in the fridge overnight.

Step 2:

Fry the onions and chilli

In a saucepan, heat some oil. Add the onion and chillis and fry for 5 minutes

Step 3:

Add chicken

Reduce the heat, add the chicken and the marinade. Save some marinade to add later. Stir for 5 minutes

Add remaining marinade, cover and cook for 20 minutes.

Step 4:

Add coconut milk and almonds

Add the coconut milk and the almonds and simmer for another 10 to 15 minutes

Step 5:

Add more yoghurt and simmer

Add some more yoghurt, cover and leave to simmer for another 10 minutes.

How To Make Chicken Vindaloo

Using the expertise of Shahena Ali, VideoJug presents a video on how to make a Chicken Vindaloo. This classic English dish of Chicken Vindaloo is simple enough to make if you follow VideoJug's easy recipe. Enjoy!

Serves:

4

You Will Need:

• 3 chicken breasts
• splash lemon juice
• 2 tbsp white wine vinegar
• 2 medium onions
• 5 tsp garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• ½ tsp mustard seeds
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• pinch salt
• coriander leaves , to garnish
• 1 Bowl
• 1 Saucepan
• 1 metal or wooden spoon

Step 1:

Make a Paste

With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.

Step 2:

Fry the Onion and spices

Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir.

Step 3:

Add the chicken

Add the marinaded chicken and cook until the chicken is opaque in colour.

Step 4:

Simmer

Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.

Step 5:

Serve

Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

How To Make Onion Bhaji

Onion Bhaji recipe. Always a favourite Indian dish, this easy recipe for Onion Bhaji will bring a taste of the East to your kitchen

Serves:

4

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Step 1:

You will need:

• 1 large onion , sliced
• 7 oz chickpea flour
• 1 tsp baking powder ,
• 2 tbsp rice flour
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp coriander powder
• some salt
• 3 1⁄3 fl oz water
• 25 fl oz vegetable oil
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 spoon
• 1 slotted spoon
• tray lined with paper towels

Step 2:

Heat the oil

Put the oil into the pan and place it on a medium-high heat.

Step 3:

Make the batter

In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Step 4:

Check the oil

Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Step 5:

Fry the bhaji

Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Step 6:

Season and serve

Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

How To Make Prawn Curry

Prawn Curry Recipe. Head Chef Alfred Prasad shows us how to make prawn curry at London's Michelin starred Indian restaurant Tamarind. Experience our Prawn Curry recipe.

Step 1:

You will need

• 21 oz prawns
• 2 medium onions
• 4 medium tomatoes
• 4 tbsp vegetable oil
• 2 cinnamon sticks
• 4 cardamom pods
• 4 cloves
• 2 green chillies
• 2 tbsp ginger and garlic paste
• some salt
• half tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp tomato paste
• 2 cups (1 pint) hot water
• half tsp garam masala powder
• half coriander leaves
• 1 knife
• 1 tablespoon
• 1 teaspoon
• 1 large non-sticky pan
• 1 cup
• 1 spatula

Step 2:

Prawns

If your prawns still have their shells on, remove them.

First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.

Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this.

Rinse the prawn again.

Good prawns should be a bluish/green colour once peeled.

Step 3:

Chop

Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4:

Start frying

Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.

Step 5:

Onions and chillies

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.

Step 6:

Ginger and garlic

Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.

Step 7:

Spices

Add
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.

Step 8:

Tomatoes

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Step 9:

Add the prawns

Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

Step 10:

Water

Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 11:

Garnish

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

How To Make Pilau Rice

Pilau Rice Recipe. Colourful Pilau rice perfect as the base to any Asian curry or beef carbonade. The variety makes this recipe a must. Taste our Pilau Rice recipe.

Serves:

4

Preparation Time:

5 minutes

Cooking Time:

20 minutes

You Will Need

• 250 g long grain rice
• 120 g cashew nuts
• 3 tbsp vegetable oil
• 4 cloves
• 2 cardamom pods
• A 2cm piece of a cinnamon stick
• 1 tsp cumin seeds
• 6 shallots
• 120 g raisins
• 1 tsp turmeric powder
• 1 tsp saffron threads
• 500 ml boiling water
• salt
• 1 bunch of coriander for garnish
• oil for frying
• 1 onion for garnish
• 1 sharp knife
• 1 cutting board
• 1 small pot
• 1 colander
• 1 thick bottomed pan
• 1 wooden spoon

Step 1:

Prepare the ingredients

First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.

Step 2:

Get started

In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.

Step 3:

Add the other ingredients

Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.

Step 4:

Cook the rice

Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.

Step 5:

Prepare the garnish

Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.

Step 6:

Remove the rice

When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

Step 7:

Garnish

Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.

Step 8:

Serve straight from the pan, with any type of curry or a beef carbonade.

How To Make Naan Bread

Naan Bread Recipe. Perfect your feast of flavours with delicious, aromatic naan bread fresh from the oven. Manju Mahli's authentic recipe is a real taste of India. Devour our Naan Bread recipe.

Serves:

4

Preparation Time:

40 minutes

Cooking Time:

15 minutes

Oven Temperature:

280° c - ° f

Step 1:

You will need

• 1 tsp dried active yeast
• 1 tsp demerara sugar
• 200 g plain flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 tbsp vegetable oil
• 2 tbsp natural yoghurt
• 2 tbsp milk
• 1 small bowl
• 1 teaspoon
• 1 tablespoon
• 1 mixing bowl
• 1 rolling pin
• 1 oven tray
• 1 pastry brush
• 1 tea towel

Step 2:

Yeast

Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water in a small bowl.

Stir a teaspoon of sugar into the yeast mixture. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth.

Step 3:

Dough

While the yeast begins to froth, start to mix the dough. In a large mixing bowl, put
200g of plain flour,
1/4 teaspoon of salt, and
1/2 teaspoon of baking powder.
Mix well.

Stir in 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture, which should be frothy by now. Mix a little, with a spoon.

Step 4:

Knead

Press your knuckles repeatedly into the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes.

Step 5:

Rise

Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.

Step 6:

Pre-heat the oven

Preheat the oven to 140 degrees Celsius, 275 degrees Fahrenheit, or Gas Mark 1.

Step 7:

Shape the dough

When the dough is ready, it will be spongy and springy. Lightly sprinkle a little flour over a clean work surface. Divide the dough into 4 equally sized balls. With your hands, or a rolling pin, roll each into a long oval shape, about half a centimetre, or a quarter of an inch thick. Don't roll them out too thinly, or they'll turn out like crisps.

Step 8:

Bake

Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes. When they're ready, they should be light golden, soft and crumbly.

Step 9:

Serve

Serve hot, with your favourite curry, like Chicken Jalfrezi or Lamb Madras.

How To Make Butter Chicken

Butter Chicken Recipe. A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe.

Serves:

4

Preparation Time:

20 minutes

Cooking Time:

20 minutes

You will need…

• 2 chicken breasts, cut into chunks
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 onion, chopped
• ¼ tsp cinnamon
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• ½ tsp ground turmeric
• 1 tsp chilli powder
• 2 tbsp ground almonds
• 220 g can of whole peeled tomatoes
• 1 tbsp tomato paste
• 1 tbsp natural yoghurt
• 2 tbsp fresh coriander or spinach, chopped
• salt
• pepper
• 1 large frying pan
• 1 spoon
• 1 tray

Step 1:

Season the chicken.

Begin by seasoning the chicken with a generous sprinkling of salt and pepper.

Step 2:

Heat the oil and begin to fry the chicken.

Using a large frying pan, heat the vegetable oil and add the chicken.

Step 3:

Fry for 3-4 minutes.

Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

Step 4:

Remove the chicken.

Take the chicken out of the frying pan and put it aside.

Step 5:

Melt the butter.

Use the same frying pan to melt the butter.

Step 6:

Fry the onion with the cinnamon.

Now add the onion and cinnamon and fry together in the pan.

Step 7:

Add the remaining ingredients.

At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Step 8:

Bring to the boil and cook.

Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

Step 9:

Add the chicken.

Put the chicken back into the pan and combine with the other ingredients.

Step 10:

Add the fresh coriander.

To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.

Step 11:

Serve while streaming and eat up!

Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.

How To Cook A Chicken Curry In Ten Minutes

Indian Chef and Cookery Book author Manju Malhi shows VideoJug users a quick and easy chicken curry which is perfect when you're in a hurry. Experience our Chicken Curry in Ten Minutes recipe, and make a quick and tasty dish for all to enjoy.

Serves:

1

Preparation Time:

5 minutes

Cooking Time:

10 minutes

Step 1:

You will need

• 45 ml olive oil
• 1 medium onion
• 400 g chicken fillet
• 2 cloves of garlic
• 1 green chilli
• ¼ tsp salt
• ¼ tsp turmeric
• ½ tsp ground cumin
• ¼ tsp ground coriander
• 1 tsp tomato purée
• ¼ tsp garam masala or 1 tsp curry paste
• 30 ml double cream
• 1 Teaspoon
• 1 Tablespoon
• 1 Chopping board for meat
• 1 Chopping board for vegetables
• 1 Sharp knife
• 1 Non-stick frying pan
• some Plates to hold the ingredients
• 1 Wooden spoon

Step 2:

Prepare

Finely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.

Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.

Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.

Step 3:

Fry the onion

Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.

Step 4:

Add chicken

Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

Step 5:

Add garlic and chilli

Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.

Step 6:

Add spices

Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Step 7:

Add more flavour

Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.

Step 8:

Check the chicken

If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.

Step 9:

Serve

Serve hot with freshly cooked basmati rice, or naan bread.

Enjoy!